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Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)

Sanja Radeka ; Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
Igor Lukić ; Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
Đordano Peršurić ; Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia

Puni tekst: engleski, pdf (222 KB) str. 442-453 preuzimanja: 919* citiraj
APA 6th Edition
Radeka, S., Lukić, I. i Peršurić, Đ. (2012). Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.). Food Technology and Biotechnology, 50 (4), 442-453. Preuzeto s https://hrcak.srce.hr/94502
MLA 8th Edition
Radeka, Sanja, et al. "Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)." Food Technology and Biotechnology, vol. 50, br. 4, 2012, str. 442-453. https://hrcak.srce.hr/94502. Citirano 25.10.2020.
Chicago 17th Edition
Radeka, Sanja, Igor Lukić i Đordano Peršurić. "Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)." Food Technology and Biotechnology 50, br. 4 (2012): 442-453. https://hrcak.srce.hr/94502
Harvard
Radeka, S., Lukić, I., i Peršurić, Đ. (2012). 'Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)', Food Technology and Biotechnology, 50(4), str. 442-453. Preuzeto s: https://hrcak.srce.hr/94502 (Datum pristupa: 25.10.2020.)
Vancouver
Radeka S, Lukić I, Peršurić Đ. Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.). Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 25.10.2020.];50(4):442-453. Dostupno na: https://hrcak.srce.hr/94502
IEEE
S. Radeka, I. Lukić i Đ. Peršurić, "Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)", Food Technology and Biotechnology, vol.50, br. 4, str. 442-453, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/94502. [Citirano: 25.10.2020.]

Sažetak
The influence of different grape mash maceration treatments on the varietal and secondary aroma profiles of wines produced from an aromatic red grape variety, Muškat ruža porečki, have been investigated. Two essentially different techniques were applied, fermentative maceration at room temperature and prefermentative cryomaceration, both in durations of one, three and five days. Generally, higher concentrations of free and bound varietal aroma compounds were found in wines obtained by maceration at room temperature in relation to cryomaceration. Regarding the effect of the duration of maceration, the highest concentrations were determined in wines obtained by three-day maceration treatments, in both fermentative and cryomaceration treatments. Secondary aroma compounds followed a less uniform pattern. The compounds with the highest odour unit values in all investigated wines were linalool, citronellol, geraniol, β-damascenone, β-ionone, isoamyl alcohol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, isoamyl acetate, ethyl acetate, and diethyl succinate. It has been shown that Muškat ruža porečki is an aromatic variety, producing wines with notable monoterpenol fraction, which are characterized by a typical varietal Muscat aroma with a dominant rose odour accompanied by red fruit nuances. Sensorially, longer maceration treatments improved odour and overall wine quality, together with the intensity and recognisability of varietal Muscat aroma, while short-term cryomaceration emerged as a preferable technique for the production of light rosé wines with pronounced Muscat aroma and low phenolic content. The presented maceration techniques were shown to be applicable for the production of different types of Muškat ruža porečki rosé and red wines.

Ključne riječi
red aromatic grape variety; Muškat ruža porečki wine; maceration at room temperature; cryomaceration; varietal and secondary aroma; sensory evaluation

Hrčak ID: 94502

URI
https://hrcak.srce.hr/94502

[hrvatski]

Posjeta: 1.554 *