prikaz prve stranice dokumenta Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine
  Preuzmi
PDF 497.11 KB
Znanstveni rad - Ostalo
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

Citirajte ovaj rad

Obradović, V., Mesić, J., Svitlica, B. i 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. Preuzeto s 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, br. 2, 2016, str. 101-111. https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, Valentina, Josip Mesić, Brankica Svitlica i 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, br. 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), str. 101-111. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:112:915382 (Datum pristupa: 11.12.2024.)

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. [pristupljeno 11.12.2024.];3(2):101-111. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:915382

V. Obradović, J. Mesić, B. Svitlica i 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, br. 2, str. 101-111, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:915382. [Citirano: 11.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:112:915382
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine
AutorValentina Obradović
MBZ: 346690
AutorJosip Mesić
MBZ: 333522
AutorBrankica Svitlica
MBZ: 279291
AutorMaja Ergović Ravančić
MBZ: 346686
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Ostalo
Status objaveObjavljen
Vrsta recenzijeNepoznato
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaAthens journal of science
Brojčani podacivol. 3, br. 2, str. 101-111
p-ISSN2241-8466
URN:NBNurn:nbn:hr:112:915382
Datum objave publikacije2016
URL dokumentahttp://bib.irb.hr/900025
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno 4.0 međunarodna (CC BY-NC 4.0)
Datum i vrijeme pohrane2018-10-09 11:19:18