Senzorna ocjena pjenušavog vina ´Graševina´ klon OB-435

Scientific paper - Original scientific paper

• Title (english): Sensory evaluation of Graševina clone OB-435 sparkling wine
• Author: Iva Šikuten
• Author: Bernard Kozina
• Author: Ana Jeromel
• Author: Darko Preiner
• Author: Ana-Marija Jagatić Korenika
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract (english)

Global wine market is undergoing the changes in the consumer preferences, with the rising popularity of the sparkling wines. The similar trend is observed in the Republic of Croatia. Graševina, the most important white grapevine variety, showed great adaptability to climate conditions. The results of clonal selection pointed out the clone OB-435 as suitable for sparkling wine production. Thus, the aim of this study was to evaluate the quality of OB-435 sparkling wines. The sparkling wines were produced by traditional method and different concentrations of dosage were added- 1.5 mL L-1 (GR-1,5) and 2.5 mL L-1 (GR-2,5). The basic chemical parameters and sensory evaluation of sparkling wines, confirmed the suitability of this clone for sparkling wine production in the conditions of continental winegrowing hill Zagreb. Sparkling wine with lower dosage concentration was evaluated as better by different sensory methods, regardless the evaluators´ experiences.

Abstract (croatian)

Na globalnom tržištu vina dolazi do promjena u preferencijama potrošača te popularnost pjenušavih vina raste, a sličan trend događa se i u Republici Hrvatskoj. Graševina, kao najznačajnija bijela sorta vinove loze u Hrvatskoj, pokazala je veliku adaptabilnost na različite ekološke uvjete. Provedbom klonske selekcije, klon OB-435 izdvojio se svojim karakteristikama kao pogodan za proizvodnju pjenušavih vina. Stoga je cilj ovog rada bio ocijeniti kvalitetu pjenušavih vina proizvedenih od klona OB-435. Vina su proizvedena klasičnom metodom, te su dodane dvije koncentracije ekspedicijskog likera- 1,5 mL L-1 (GR-1,5) i 2,5 mL L-1 (GR-2,5). Osnovni kemijski parametri i senzorna analiza proizvedenih pjenušavih vina, potvrdila su pogodnost ovog klona za proizvodnju pjenušavih vina u uvjetima kontinentalnog Vinogorja Zagreb. Različitim senzornim metodama bolje je ocijenjeno pjenušavo vino s manjom dozom ekspedicijskog likera i voćno-cvjetnom aromom.

• Keywords (english): Graševina; sparkling wine; clone OB-435; sensory evaluatio
• Keywords (croatian): Graševina; pjenušava vina; klon OB-435; senzorna analiza
• Language: croatian
• Publication type: Scientific paper - Original scientific paper
• Publication status: Published
• Peer review: Peer review - domestic
• Publication version: Published version
• Journal title: Glasnik Zaštite Bilja
• Numbering: vol. 45., no. 6., pp. 100-106
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.45.6.10
• URN:NBN: urn:nbn:hr:204:177505
• Publication: 2022
• Document URL: https://hrcak.srce.hr/287460
• Type of resource: Text
• Access conditions: Open access
• Created on: 2023-12-11 08:26:09