Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates

Miličević, Borislav; Mesić, Josip; Lukić, Igor; Svitlica, Brankica; Jozinović, Antun; Šubarić, Domagoj

Scientific paper - Original scientific paper

In: 7th International Conference "Vallis Aurea" Focus on: Research & Innovation. Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2020. pp. 435-441. urn:nbn:hr:112:127945

Miličević, Borislav; Mesić, Josip; Lukić, Igor; Svitlica, Brankica; Jozinović, Antun; Šubarić, Domagoj

Cite this document

APA 6th Edition

Miličević, B., Mesić, J., Lukić, I., Svitlica, B., Jozinović, A. & Šubarić, D. (2020). Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates. 7th International Conference "Vallis Aurea" Focus on: Research & Innovation (pp. 435-441). Požega: Veleučilište u Požegi ; DAAAM International Vienna. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:127945

MLA 8th Edition

Miličević, Borislav, et al. "Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates." 7th International Conference "Vallis Aurea" Focus on: Research & Innovation, Veleučilište u Požegi ; DAAAM International Vienna, 2020, pp. 435-441. https://urn.nsk.hr/urn:nbn:hr:112:127945

Chicago 17th Edition

Miličević, Borislav, Josip Mesić, Igor Lukić, Brankica Svitlica, Antun Jozinović and Domagoj Šubarić. "Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates." In 7th International Conference "Vallis Aurea" Focus on: Research & Innovation, 435-441. Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2020. Accessed 2024 August 25. https://urn.nsk.hr/urn:nbn:hr:112:127945

Harvard

Miličević, B., et al. (2020) 'Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates', 7th International Conference "Vallis Aurea" Focus on: Research & Innovation, Veleučilište u Požegi ; DAAAM International Vienna, Požega, pp. 435-441. Available at: https://urn.nsk.hr/urn:nbn:hr:112:127945 (Accessed 25 August 2024)

Vancouver

Miličević B, Mesić J, Lukić I, Svitlica B, Jozinović A, Šubarić D. Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates. 7th International Conference "Vallis Aurea" Focus on: Research & Innovation. Požega: Veleučilište u Požegi ; DAAAM International Vienna; 2020. Pp. 435-441. [cited 2024 August 25] Available at: https://urn.nsk.hr/urn:nbn:hr:112:127945

IEEE

B. Miličević, J. Mesić, I. Lukić, B. Svitlica, A. Jozinović and D. Šubarić, "Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates", 7th International Conference "Vallis Aurea" Focus on: Research & Innovation Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2020. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:112:127945 [Accessed: 25 August 2024]

Cite this item: https://urn.nsk.hr/urn:nbn:hr:112:127945

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Metadata

Title (english)	Influence of immobilized yeasts on aroma profile of Rose Muscat of Poreč and Muscat Blanc distillates
Author	Borislav Miličević
Author	Josip Mesić
Author	Igor Lukić
Author	Brankica Svitlica
Author	Antun Jozinović
Author	Domagoj Šubarić
Author's institution	Polytehnic in Pozega
Scientific / art field, discipline and subdiscipline	NATURAL SCIENCES Chemistry
Scientific / art field, discipline and subdiscipline	TECHNICAL SCIENCES Chemical Engineering
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract (english)	In this research main goal was to investigate influence of immobilized cell fermentation on aroma of distillates produced from two grape varieties commonly grown in Croatiian region Istria (Rose Muscat of Poreč and Muscat Blanc). Distillate samples were produced both by classical and immobilized yeast technology. Aroma profile was determined using GC/FID analysis. Results showed that immobilized cell technique gives distillates with higher ethanol and lower ester contents. The immobilized cell technique seems to be promising technique for production of quality marcs distillates.
Keywords (english)
Language	english
Publication type	Scientific paper - Original scientific paper
Publication status	Published
Peer review	Peer review - international
Publication version	Published version
Publication title	7th International Conference "Vallis Aurea" Focus on: Research & Innovation
Numbering	pp. 435-441
ISBN	978-3-902734-26-6
e-ISSN	1847-8204
URN:NBN	urn:nbn:hr:112:127945
Publication	2020
Conference	Title: Vallis Aurea – 7th International Conference Location: Požega, Croatia Start date: 2020-09-24 End date: 2020-09-25 Assembly type: Poster
Document URL	https://hrcak.srce.hr/omp/index.php/ftrr/catalog/view/18/17/1167
Type of resource	Text
Publisher	Veleučilište u Požegi ; DAAAM International Vienna
Publishing place	Požega
Access conditions	Open access
Terms of use
Created on	2024-05-03 07:38:38