prikaz prve stranice dokumenta Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv.
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Scientific paper - Original scientific paper
Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv.
Food Technology and Biotechnology, 48 (2010), 4; 530-537. urn:nbn:hr:159:087282
Budić-Leto, Irena; Zdunić, Goran; Banović, Mara; Kovačević Ganić, Karin; Tomić-Potrebuješ, Iva; Lovrić, Tomislav

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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, 48. (4), 530-537. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:087282

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, no. 4, pp. 530-537. https://urn.nsk.hr/urn:nbn:hr:159:087282

Budić Leto, Irena, Goran Zdunić, Mara Banović, Karin Kovačević Ganić, Iva Tomić Potrebuješ and Tomislav Lovrić. "Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv.." Food Technology and Biotechnology 48, no. 4 530-537. https://urn.nsk.hr/urn:nbn:hr:159:087282

Budić Leto, I., et al. 'Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv.', Food Technology and Biotechnology, 48(4), pp. 530-537. Available at: https://urn.nsk.hr/urn:nbn:hr:159:087282 (Accessed 22 April 2024)

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]. [cited 2024 April 22];48(4):530-537. Available at: https://urn.nsk.hr/urn:nbn:hr:159:087282

I. Budić Leto, G. Zdunić, M. Banović, K. Kovačević Ganić, I. Tomić Potrebuješ and T. Lovrić, "Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv.", Food Technology and Biotechnology, vol. 48, no. 4, pp. 530-537. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:159:087282. [Accessed: 22 April 2024]

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Metadata
Title (english)Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv.
AuthorIrena Budić-Leto
AuthorGoran Zdunić
AuthorMara Banović
AuthorKarin Kovačević Ganić
AuthorIva Tomić-Potrebuješ
AuthorTomislav Lovrić
Author's institutionUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
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 fermentation. 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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 48, no. 4, pp. 530-537
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:159:087282
Accepted2010-09-21
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2019-02-22 09:17:50