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Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars

Tatyana Yoncheva ; Institute of Viticulture and Enology, Pleven, Bulgaria
Attila Kantor ; Slovak University of Agriculture, Nitra, Slovakia
Eva Ivanišova ; Slovak University of Agriculture, Nitra, Slovakia
Nataliia Nikolaieva ; Slovak University of Agriculture, Nitra, Slovakia

Puni tekst: engleski, pdf (339 KB) str. 53-59 preuzimanja: 16* citiraj
APA 6th Edition
Yoncheva, T., Kantor, A., Ivanišova, E. i Nikolaieva, N. (2019). Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14 (1-2), 53-59. Preuzeto s https://hrcak.srce.hr/224624
MLA 8th Edition
Yoncheva, Tatyana, et al. "Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 14, br. 1-2, 2019, str. 53-59. https://hrcak.srce.hr/224624. Citirano 20.10.2019.
Chicago 17th Edition
Yoncheva, Tatyana, Attila Kantor, Eva Ivanišova i Nataliia Nikolaieva. "Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, br. 1-2 (2019): 53-59. https://hrcak.srce.hr/224624
Harvard
Yoncheva, T., et al. (2019). 'Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14(1-2), str. 53-59. Preuzeto s: https://hrcak.srce.hr/224624 (Datum pristupa: 20.10.2019.)
Vancouver
Yoncheva T, Kantor A, Ivanišova E, Nikolaieva N. Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2019 [pristupljeno 20.10.2019.];14(1-2):53-59. Dostupno na: https://hrcak.srce.hr/224624
IEEE
T. Yoncheva, A. Kantor, E. Ivanišova i N. Nikolaieva, "Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.14, br. 1-2, str. 53-59, 2019. [Online]. Dostupno na: https://hrcak.srce.hr/224624. [Citirano: 20.10.2019.]

Sažetak
A study of the chemical composition, the antioxidant capacity and the sensory characteristics of three Bulgarian wines (vintage 2015) from
the native cultivars Misket Vrachanski (white), Pamid (red) and Gamza (red), grown in the region of Pleven, Central Northern Bulgaria was
carried out. The results showed that the wine composition was mainly determined by the cultivar and its peculiarities. Misket Vrachanski white
wine had the lowest rate of sugar-free extract, glycerol, total phenolic compounds and the highest acid content. From the red wine samples,
Pamid had lower rates for the above parameters compared to Gamza. The experimental wines were analyzed for total content of esters, aldehydes and higher alcohols. A correlation was found between the rates of the studied volatile components in the wines and their aromatic sensory characteristics. At the wine tasting, Misket Vrachanski that contained the most of esters and aldehydes, was the best evaluated, followed by Gamza and Pamid. There was no correlation between the amount of total phenolic compounds in the experimental samples and their antioxidant capacity, which according to ABTS and MRAP methods increased in the order of Pamid < Misket Vrachanski < Gamza.

Ključne riječi
wine, native cultivars, chemical composition, antioxidant capacity

Hrčak ID: 224624

URI
https://hrcak.srce.hr/224624

Posjeta: 35 *