prikaz prve stranice dokumenta Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv.
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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. 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. Preuzeto s 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, br. 4, str. 530-537. https://urn.nsk.hr/urn:nbn:hr:159:087282

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. 4 530-537. 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), str. 530-537. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:159:087282 (Datum pristupa: 04.12.2024.)

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]. [pristupljeno 04.12.2024.];48(4):530-537. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:087282

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. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:087282. [Citirano: 04.12.2024.]

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Naslov (engleski)Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv.
AutorIrena Budić-Leto
AutorGoran Zdunić
AutorMara Banović
AutorKarin Kovačević Ganić
AutorIva Tomić-Potrebuješ
AutorTomislav Lovrić
Autorova ustanovaSveučilište u Zagrebu
Prehrambeno-biotehnološki fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Technology and Biotechnology
Brojčani podacivol. 48, br. 4, str. 530-537
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:159:087282
Datum prihvaćanja za tisak2010-09-21
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2019-02-22 09:17:50