prikaz prve stranice dokumenta The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine
  Preuzmi
PDF 380.34 KB
Znanstveni rad - Ostalo
The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine
Foods, 10 (2021), 11; 1-8. https://doi.org/10.3390/foods10112752
Deak, Igor; Habschied, Kristina; Mesić, Josip; Babić, Jurislav; Kovačević, Dragan; Nedović, Viktor; Mastanjević, Krešimir

Citirajte ovaj rad

Deak, I., Habschied, K., Mesić, J., Babić, J., Kovačević, D., Nedović, V. i Mastanjević, K. (2021). The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine. Foods, 10. (11), 1-8. doi: 10.3390/foods10112752

Deak, Igor, et al. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine." Foods, vol. 10, br. 11, 2021, str. 1-8. https://doi.org/10.3390/foods10112752

Deak, Igor, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović i Krešimir Mastanjević. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine." Foods 10, br. 11 (2021): 1-8. https://doi.org/10.3390/foods10112752

Deak, I., et al. (2021) 'The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine', Foods, 10(11), str. 1-8. doi: 10.3390/foods10112752

Deak I, Habschied K, Mesić J, Babić J, Kovačević D, Nedović V, i sur.. The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine. Foods [Internet]. 10.11.2021. [pristupljeno 21.12.2024.];10(11):1-8. doi: 10.3390/foods10112752

I. Deak, et al., "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine", Foods, vol. 10, br. 11, str. 1-8, Studeni 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:712477. [Citirano: 21.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:112:712477
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine
AutorIgor Deak
AutorKristina Habschied
AutorJosip Mesić
MBZ: 333522
AutorJurislav Babić
MBZ: 251532
AutorDragan Kovačević
MBZ: 198412
AutorViktor Nedović
AutorKrešimir Mastanjević
MBZ: 268226
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Vinogradarstvo i vinarstvo
Sažetak (engleski)
Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with S. cerevisiae. The results indicated that a combination of T. delbrueckii and S. cerevisiae resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Ostalo
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFoods
Brojčani podacivol. 10, br. 11, str. 1-8
p-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods10112752
URN:NBNurn:nbn:hr:112:712477
Datum objave publikacije2021-11-10
URL dokumentahttp://bib.irb.hr/1163349
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2022-04-14 09:24:22