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Food Technology and Biotechnology, Vol.41 No.4 Prosinac 2003.

Izvorni znanstveni članak

Influence of Blending on the Aroma of Malvasia istriana Wine

Karin Kovačević Ganić   ORCID icon orcid.org/0000-0003-0250-4758 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, P.O. Box 625, HR-10001 Zagreb, Croatia
Mario Staver   ORCID icon orcid.org/0000-0002-9403-8389 ; Institute of Agriculture and Tourism, C. Hugues 8, HR-52440 Poreč, Croatia
Đordano Peršurić ; Institute of Agriculture and Tourism, C. Hugues 8, HR-52440 Poreč, Croatia
Mara Banović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, P.O. Box 625, HR-10001 Zagreb, Croatia
Draženka Komes ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, P.O. Box 625, HR-10001 Zagreb, Croatia
Leo Gracin ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, P.O. Box 625, HR-10001 Zagreb, Croatia

Puni tekst: engleski, pdf (376 KB) str. 305-314 preuzimanja: 201* citiraj
APA 6th Edition
Kovačević Ganić, K., Staver, M., Peršurić, Đ., Banović, M., Komes, D. i Gracin, L. (2003). Influence of Blending on the Aroma of Malvasia istriana Wine. Food Technology and Biotechnology, 41 (4), 305-314. Preuzeto s https://hrcak.srce.hr/122399
MLA 8th Edition
Kovačević Ganić, Karin, et al. "Influence of Blending on the Aroma of Malvasia istriana Wine." Food Technology and Biotechnology, vol. 41, br. 4, 2003, str. 305-314. https://hrcak.srce.hr/122399. Citirano 17.10.2018.
Chicago 17th Edition
Kovačević Ganić, Karin, Mario Staver, Đordano Peršurić, Mara Banović, Draženka Komes i Leo Gracin. "Influence of Blending on the Aroma of Malvasia istriana Wine." Food Technology and Biotechnology 41, br. 4 (2003): 305-314. https://hrcak.srce.hr/122399
Harvard
Kovačević Ganić, K., et al. (2003). 'Influence of Blending on the Aroma of Malvasia istriana Wine', Food Technology and Biotechnology, 41(4), str. 305-314. Preuzeto s: https://hrcak.srce.hr/122399 (Datum pristupa: 17.10.2018.)
Vancouver
Kovačević Ganić K, Staver M, Peršurić Đ, Banović M, Komes D, Gracin L. Influence of Blending on the Aroma of Malvasia istriana Wine. Food Technology and Biotechnology [Internet]. 15.12.2003. [pristupljeno 17.10.2018.];41(4):305-314. Dostupno na: https://hrcak.srce.hr/122399
IEEE
K. Kovačević Ganić, M. Staver, Đ. Peršurić, M. Banović, D. Komes i L. Gracin, "Influence of Blending on the Aroma of Malvasia istriana Wine", Food Technology and Biotechnology, vol.41, br. 4, str. 305-314, prosinac 2003. [Online]. Dostupno na: https://hrcak.srce.hr/122399. [Citirano: 17.10.2018.]

Sažetak
Malvasia istriana (Vitis vinifera) is a domestic and widespread grape cultivar in the Istrian wine region that gives the characteristic white wine. Istrian region is situated in the western part of Croatia (Adriatic coast). In the ageing process, Malvasia istriana loses its aroma (freshness and fruitiness) and hence it is usually consumed as a young wine. Therefore, blending is used to improve the quality of Malvasia istriana wine, to enrich its aroma and to maintain its varietal recognizability during the consumption period. Malvasia istriana base wine (85 %) was blended with Chardonnay, Sauvignon blanc, Pinot blanc, Prosecco and Muscat, from grape varieties grown in the Istrian region. The change in volatile compounds of the blends was observed throughout the year by using headspace solid phase microextraction (HS-SPME). Based on the analysis of the volatile compounds and sensory evaluation of the wine quality, the best result was obtained by blending Malvasia istriana with Sauvignon blanc and Pinot blanc. Chardonnay, Pinot blanc, Sauvignon blanc and Prosecco proved to be suitable for blending with Malvasia istriana, giving blends of high quality of the desired aroma profile. Muscat wine blended independently with Malvasia istriana or in combination with other wines proved to be unsuitable for blending due to its specific muscat aroma which dominates over the base wine aroma in the blend. Blending Malvasia istriana with other selected wines produced wines of better sensory quality, richer in volatile compounds, which can justify the blending.

Ključne riječi
blending; Malvasia istriana; volatile compounds; solid phase microextraction (SPME)

Hrčak ID: 122399

URI
https://hrcak.srce.hr/122399

Posjeta: 274 *