Aromatski profil vina priznatih klonova sorte 'Graševina'

Scientific paper - Original scientific paper

• Title (english): Aromatic profile of wines of certified cv. Graševina clones
• Author: Iva Šikuten
• Author: Ana Jeromel
• Author: Anja Budžaki
• Author: Ivana Tomaz
• Author: Ana-Marija Jagatić Korenika
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract (croatian)

Klonska selekcija sorte 'Graševina' rezultirala je registracijom četiri klona, OB-412, OB-414, OB-435 i OB-445. S obzirom na raširenost sorte 'Graševina' u Hrvatskoj, kvaliteta vina je vrlo važan čimbenik u prihvaćenosti od strane potrošača. Vrlo važnu ulogu u kvaliteti imaju senzorna svojstva vina, koja su određena hlapljivim aromatskim spojevima. Cilj rada bio je analizirati aromatski profil vina 'Graševina' proizvedenih od četiri klona i provesti senzornu analizu. Rezultati kemijske i senzorne analize pokazali su aromatski sastav vina klonova 'Graševine', u kojem su se istaknule cvjetne i voćne arome. Najviša koncentracija hlapljivih spojeva zabilježena je u vinima klonova OB-445 i OB-414. Senzornom analizom najbolje je ocijenjeno vino klona OB-414.

Abstract (english)

Clonal selection of the variety 'Graševina' resulted in the registration of four clones, OB-412, OB-414, OB-435 and OB-445. Considering the prevalence of the 'Graševina' variety in Croatia, the quality of the wine is a very important factor in consumer acceptance. The sensory properties of wine, which are determined by volatile aromatic compounds, play a very important role in quality. The aim of this work was to analyze the aromatic profile of the 'Graševina' wine produced from four clones and to carry out a sensory analysis. The results of the chemical and sensory analysis showed the aromatic composition of the wine of 'Graševina' clones, in which floral and fruity aromas stood out. The highest concentration of volatile compounds was recorded in the wines of clones OB-445 and OB-414. According to the sensory analysis, the wine from clone OB-414 was evaluated as the best.

• Keywords (croatian): aromatski spojevi; GC-MS; Graševina; hladna maceracija; senzorna svojstva
• Keywords (english): aromatic compounds; cold maceration; GC-MS; sensory properties
• 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. 46., no. 5., pp. 92-98
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.46.5.9
• URN:NBN: urn:nbn:hr:204:054821
• Publication: 2023
• Document URL: https://hrcak.srce.hr/310088
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-12-11 07:45:54