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Stručni rad

https://doi.org/10.31727/gzb.44.6.12

Physico-chemical analysis of the Rhine Riesling wines produced in Plešivica-Okić wine region during three consecutive years

Vlatka Petravić-Tominac ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Ivana Šolčić ; Pliva Hrvatska, Zagreb, Hrvatska
Damir Oros ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Vesna Zechner-Krpan ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Mara Banović ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska


Puni tekst: hrvatski pdf 168 Kb

verzije

str. 114-123

preuzimanja: 155

citiraj

Preuzmi JATS datoteku


Sažetak

The analyzed samples of Rhine Riesling wine from the Plešivica-Okić wine region were produced during three consecutive years (2009, 2010 and 2011) in one family winery. Concentrations of alcohol, total and volatile acidity, total SO2 , glycerol and residual sugar in the analyzed wines were in accordance with legal requirements. A pronounced influence of climatic conditions on the chemical composition of the analyzed wines was observed.

Ključne riječi

chemical composition; climatic conditions; Plešivica-Okić wine region; Rhine Riesling

Hrčak ID:

267642

URI

https://hrcak.srce.hr/267642

Datum izdavanja:

15.12.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 615 *





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