Original scientific paper

Sensory properties of fruit wines produced from blackberry cultivar Thornfree

Antonija Tomić ; Agronomski fakultet Sveučilišta u Zagrebu
Ivana Puhelek ; Agronomski fakultet Sveučilišta u Zagrebu
Marin Mihaljević Žulj ; Agronomski fakultet Sveučilišta u Zagrebu
Ana Jeromel ; Agronomski fakultet Sveučilišta u Zagrebu

Abstract

Lately, our country has increased the production of fruit wine from blackberries, and research on manufacturing technology and the chemical composition and sensory characteristics of these wines, are very rare. The aim of this study was to determine the effect of different commercially available yeasts and oeno- logical enzymes on the chemical composition and sensory characteristics of wine. Two different commer- cial yeasts were used, Saccharomyces cerevisiae Uvaferm BDX and Lalvin 71 B Saccharomyces cerevisiae, and two types of oenological enzymes, Lallzyme OE and Lallzyme EX-V. Analysis of physical and chemical composition was made in the produced wines, and these wines were sensory evaluated six months after production.

Keywords

fruit wine from blackberries; yeasts; oenological enzymes; physical and chemical composition; sensory evaluation

Hrčak ID:

162150

URI

https://hrcak.srce.hr/162150

Publication date:

21.4.2016.

Article data in other languages: croatian

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