hrcak mascot   Srce   HID

Izvorni znanstveni članak
https://doi.org/10.31727/gzb.43.6.12

Frequency of reductive and other undesirable odours in wine quality control

Ivana Alpeza   ORCID icon orcid.org/0000-0003-0278-3312 ; Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska
Ivna Linke ; Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska

Puni tekst: hrvatski, pdf (2 MB) str. 112-120 preuzimanja: 70* citiraj
APA 6th Edition
Alpeza, I. i Linke, I. (2020). Učestalost reduktivnih i drugih nepoželjnih mirisa vina u kontroli kakvoće. Glasnik Zaštite Bilja, 43. (6.), 112-120. https://doi.org/10.31727/gzb.43.6.12
MLA 8th Edition
Alpeza, Ivana i Ivna Linke. "Učestalost reduktivnih i drugih nepoželjnih mirisa vina u kontroli kakvoće." Glasnik Zaštite Bilja, vol. 43., br. 6., 2020, str. 112-120. https://doi.org/10.31727/gzb.43.6.12. Citirano 05.12.2021.
Chicago 17th Edition
Alpeza, Ivana i Ivna Linke. "Učestalost reduktivnih i drugih nepoželjnih mirisa vina u kontroli kakvoće." Glasnik Zaštite Bilja 43., br. 6. (2020): 112-120. https://doi.org/10.31727/gzb.43.6.12
Harvard
Alpeza, I., i Linke, I. (2020). 'Učestalost reduktivnih i drugih nepoželjnih mirisa vina u kontroli kakvoće', Glasnik Zaštite Bilja, 43.(6.), str. 112-120. https://doi.org/10.31727/gzb.43.6.12
Vancouver
Alpeza I, Linke I. Učestalost reduktivnih i drugih nepoželjnih mirisa vina u kontroli kakvoće. Glasnik Zaštite Bilja [Internet]. 2020 [pristupljeno 05.12.2021.];43.(6.):112-120. https://doi.org/10.31727/gzb.43.6.12
IEEE
I. Alpeza i I. Linke, "Učestalost reduktivnih i drugih nepoželjnih mirisa vina u kontroli kakvoće", Glasnik Zaštite Bilja, vol.43., br. 6., str. 112-120, 2020. [Online]. https://doi.org/10.31727/gzb.43.6.12

Rad u XML formatu

Sažetak
The aroma of wine is a complex and creative reference of quality and a very important factor in the consumer choice of wine. The undesirable smell is therefore not acceptable, especially as some can be harmful to health. In addition to the continuity of the most important faults, an increase in the occurrence of complex unpleasant sulfur odors was observed in the last two decades. The goal of this study was to analyze the intensity of the occurrence of the most important wine faults in Croatian wines, before placing them on the market. Oxidation, volatile acidity, ethyl acetate, hydrogen sulfide, and mercaptans odours were studied. The results of sensory analyses of wine for the period 2008-2019 were processed. Additional analysis was performed for sulfur off-flavours for the period 2014-2019. Indicators of the decline in the share of samples with faults concerning all samples, were not obtained. The order of poor quality causes throughout the observed period was not changed, and it is as follows: oxidation, hydrogen sulfide and mercaptans, volatile acidity and ethyl acetate, and from minor problems mold. The increase in the problem of reductive smell, in general, has been observed. A serious problem is an increase in the fault of the mercaptans smell in the last five years. Although the technological standards of grape and wine production have advanced greatly, the causes of poor quality still exist, and some are even more pronounced. Given the number and complexity of quality factors, these results suggest the need for constant monitoring of production and search for ways to prevent the emergence of undesirable wine odors.

Ključne riječi
wine smell faults, hydrogen sulfite, mercaptans, sensory testing

Hrčak ID: 247766

URI
https://hrcak.srce.hr/247766

[hrvatski]

Posjeta: 312 *