Original scientific paper

The effect of filtering mode to sensory properties of wine

Stjepan Sito ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Branimir Horvatiček
Nikola Bilandžija ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Ana Devrnja ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Nikolin Obad

Abstract

The optimal choice of filters significantly influences maintaining certain characteristics of wine, especially with aromatic wines. During the research there were applied plate filters of the producer “Seitz” of different filtration degrees; K300, K200, K100. The dimension of the used filter sheets was 20x20 cm. The following wines were used for filtering: traminer and a mixture of red wines (pinot noir, frankovka, zweigelt). The wines were produced in 2011. After filtration of the above-mentioned wines by different filter sheets, a sensory evaluation was performed.

Keywords

filter; wine; sensory properties

Hrčak ID:

162991

URI

https://hrcak.srce.hr/162991

Publication date:

22.2.2013.

Article data in other languages: croatian

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