prikaz prve stranice dokumenta Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine
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Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine
Athens journal of science, 3 (2016), 2; 101-111. urn:nbn:hr:112:915382
Obradović, Valentina; Mesić, Josip; Svitlica, Brankica; Ergović Ravančić, Maja

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Obradović, V., Mesić, J., Svitlica, B. & Ergović Ravančić, M. (2016). Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine. Athens journal of science, 3. (2), 101-111. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, Valentina, et al. "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine." Athens journal of science, vol. 3, no. 2, 2016, pp. 101-111. https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, Valentina, Josip Mesić, Brankica Svitlica and Maja Ergović Ravančić. "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine." Athens journal of science 3, no. 2 (2016): 101-111. https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, V., et al. (2016) 'Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine', Athens journal of science, 3(2), pp. 101-111. Available at: https://urn.nsk.hr/urn:nbn:hr:112:915382 (Accessed 18 November 2024)

Obradović V, Mesić J, Svitlica B, Ergović Ravančić M. Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine. Athens journal of science [Internet]. 2016 [cited 2024 November 18];3(2):101-111. Available at: https://urn.nsk.hr/urn:nbn:hr:112:915382

V. Obradović, J. Mesić, B. Svitlica and M. Ergović Ravančić, "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine", Athens journal of science, vol. 3, no. 2, pp. 101-111, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:915382. [Accessed: 18 November 2024]

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Metadata
Title (english)Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine
AuthorValentina Obradović
MBZ: 346690
AuthorJosip Mesić
MBZ: 333522
AuthorBrankica Svitlica
MBZ: 279291
AuthorMaja Ergović Ravančić
MBZ: 346686
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The object of the mycorrhizal associ ation between vine and fungus is to increase the absorption of water and/or nutrients from the soil. The aim of this research was to investigate the influence of mycorrhiza to the final product - wine. Besides, for the fermentation process authentic yeasts a nd four different commercial strains of yeasts were used. Grapes were grown in the wine growing region of Kutjevo, Croatia, in 2013. A typical variety from this region is Graševina. Obtained samples of wines were tested for alcohol, total acids, total poly pfenol content (Folin - ciocalteu method), antioxidant activity (ABTS and DPPH method) and color hue. Sensory evaluation was done by professional tasters. Results showed that the usage of the different starter cultures of yeasts had different influences on w ine depending on the mycorrhiza. Samples with mycorrhiza had a good extraction of polyphenols with the usage of authentic yeasts, while without micorrhiza starter cultures showed better results, which was evident in the physical and sensory properties as w ell.
Keywords (english)
Languageenglish
Publication typeScientific paper - Other
Publication statusPublished
Peer reviewUnknown
Publication versionPublished version
Journal titleAthens journal of science
Numberingvol. 3, no. 2, pp. 101-111
p-ISSN2241-8466
URN:NBNurn:nbn:hr:112:915382
Publication2016
Document URLhttp://bib.irb.hr/900025
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2018-10-09 11:19:18