prikaz prve stranice dokumenta Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine
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Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine
Food Chemistry, 285 (2019); 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172
Horvat, Ivana; Radeka, Sanja; Plavša, Tomislav; Lukić, Igor

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Horvat, I., Radeka, S., Plavša, T. i Lukić, I. (2019). Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chemistry, 285., 305-3015. doi: 10.1016/j.foodchem.2019.01.172

Horvat, Ivana, et al. "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine." Food Chemistry, vol. 285, 2019, str. 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172

Horvat, Ivana, Sanja Radeka, Tomislav Plavša i Igor Lukić. "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine." Food Chemistry 285 (2019): 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172

Horvat, I., et al. (2019) 'Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine', Food Chemistry, 285, str. 305-3015. doi: 10.1016/j.foodchem.2019.01.172

Horvat I, Radeka S, Plavša T, Lukić I. Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chemistry [Internet]. 01.07.2019. [pristupljeno 23.04.2024.];285:305-3015. doi: 10.1016/j.foodchem.2019.01.172

I. Horvat, S. Radeka, T. Plavša i I. Lukić, "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine", Food Chemistry, vol. 285, str. 305-3015, Srpanj 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:801772. [Citirano: 23.04.2024.]

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Podaci o radu
Naslov (hrvatski)Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine
AutorIvana Horvat
AutorSanja Radeka
AutorTomislav Plavša
AutorIgor Lukić
Autorova ustanovaSveučilište u Zagrebu
Prehrambeno-biotehnološki fakultet
(Zavod za prehrambeno-tehnološko inženjerstvo)
(Laboratorij za tehnologiju i analitiku vina)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the middle, and at the end of fermentation, while control was fermented without bentonite. Phenols and free and bound volatile aromas were determined by HPLC-DAD and SPE-GC-MS. Wines were evaluated sensorially. Fining during fermentation reduced the total bentonite dose required, and was most effective near the end of fermentation with the reduction of 16% and 21%, depending on the protein stability test. All treated wines preserved more hydroxycinnamoyltartaric acids with respect to control. The side-effect of these treatments on varietal aromas was moderate, but enhanced the preservation of key fermentation volatiles in relation to control, and exhibited positive sensory effects. It was concluded that bentonite added during fermentation may positively affect wine quantity and quality.
Ključne riječi (engleski)
Jezikhrvatski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Chemistry
Brojčani podacivol. 285, str. 305-3015
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2019.01.172
URN:NBNurn:nbn:hr:159:801772
Datum objave publikacije2019-07-01
URL dokumentahttps://www.sciencedirect.com/science/article/abs/pii/S0308814619302511
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2021-11-22 10:18:35