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Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.

Irena Budić-Leto ; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
Goran Zdunić ; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
Mara Banović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Karin Kovačević Ganić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Iva Tomić-Potrebuješ ; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
Tomislav Lovrić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Puni tekst: engleski, pdf (196 KB) str. 530-537 preuzimanja: 692* citiraj
APA 6th Edition
Budić-Leto, I., Zdunić, G., Banović, M., Kovačević Ganić, K., Tomić-Potrebuješ, I. i Lovrić, T. (2010). Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.. Food Technology and Biotechnology, 48 (4), 530-537. Preuzeto s https://hrcak.srce.hr/61725
MLA 8th Edition
Budić-Leto, Irena, et al. "Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.." Food Technology and Biotechnology, vol. 48, br. 4, 2010, str. 530-537. https://hrcak.srce.hr/61725. Citirano 20.10.2020.
Chicago 17th Edition
Budić-Leto, Irena, Goran Zdunić, Mara Banović, Karin Kovačević Ganić, Iva Tomić-Potrebuješ i Tomislav Lovrić. "Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.." Food Technology and Biotechnology 48, br. 4 (2010): 530-537. https://hrcak.srce.hr/61725
Harvard
Budić-Leto, I., et al. (2010). 'Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.', Food Technology and Biotechnology, 48(4), str. 530-537. Preuzeto s: https://hrcak.srce.hr/61725 (Datum pristupa: 20.10.2020.)
Vancouver
Budić-Leto I, Zdunić G, Banović M, Kovačević Ganić K, Tomić-Potrebuješ I, Lovrić T. Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.. Food Technology and Biotechnology [Internet]. 2010 [pristupljeno 20.10.2020.];48(4):530-537. Dostupno na: https://hrcak.srce.hr/61725
IEEE
I. Budić-Leto, G. Zdunić, M. Banović, K. Kovačević Ganić, I. Tomić-Potrebuješ i T. Lovrić, "Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.", Food Technology and Biotechnology, vol.48, br. 4, str. 530-537, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/61725. [Citirano: 20.10.2020.]

Sažetak
Prošek is a traditional dessert wine from the coastal region of Croatia made from partially dried grapes. There is very little literature data about the chemical composition and sensory properties of Prošek, so an experimental production from the dried grapes of Plavac mali cultivar has been done using native and induced alcoholic fermentations. To determine the volatile compounds, gas chromatography with flame ionisation detector (GC/FID) was used on the samples prepared with solid phase microextraction (SPME). Higher alcohols, esters, carbonyl compounds and volatile acids were determined in the wine samples. Wines were grouped according to the production method using principal component analysis (PCA). It was found that Prošek wines produced with native and induced alcoholic fermentation differ in their volatile compounds. Descriptive sensory analysis was applied to show the sensory properties of Prošek wine, whose characteristic aromas include those of dried fruit (raisins), red berries, honey, chocolate and vanilla. A significant difference depending on the type of fermentation was determined in two sensory attributes, strawberry jam aroma and fullness.

Ključne riječi
Prošek; dessert wine; fermentation; volatile compounds; descriptive sensory analysis

Hrčak ID: 61725

URI
https://hrcak.srce.hr/61725

[hrvatski]

Posjeta: 1.422 *