prikaz prve stranice dokumenta Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines
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Scientific paper - Original scientific paper
Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines
In: Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma. / Majić, Ivana; Antunović, Zvonko (Ed.). Osijek: Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera, 2022. pp. 581-585. urn:nbn:hr:204:425733
Orbanić, Fumica; Rossi, Sara; Bestulić, Ena; Plavša, Tomislav; Jeromel, Ana; Radeka, Sanja

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Orbanić, F., Rossi, S., Bestulić, E., Plavša, T., Jeromel, A. & Radeka, S. (2022). Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines. In I. Majić, (Ed.), Z. Antunović, (Ed.), Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma (pp. 581-585). Osijek: Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:425733

Orbanić, Fumica, et al. "Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines." Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma, edited by Ivana Majić, edited by Zvonko Antunović, Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera, 2022, pp. 581-585. https://urn.nsk.hr/urn:nbn:hr:204:425733

Orbanić, Fumica, Sara Rossi, Ena Bestulić, Tomislav Plavša, Ana Jeromel and Sanja Radeka. "Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines." In Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma, 581-585. Osijek: Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera, 2022. Accessed 2025 January 09. https://urn.nsk.hr/urn:nbn:hr:204:425733

Orbanić, F., et al. (2022) 'Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines', in Majić, I. (ed.), Antunović, Z. (ed.), Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma, Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera, Osijek, pp. 581-585. Available at: https://urn.nsk.hr/urn:nbn:hr:204:425733 (Accessed 09 January 2025)

Orbanić F, Rossi S, Bestulić E, Plavša T, Jeromel A, Radeka S. Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines. In: I. Majić, ed., Z. Antunović, ed. Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma. Osijek: Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera; 2022. Pp. 581-585. [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:204:425733

F. Orbanić, S. Rossi, E. Bestulić, T. Plavša, A. Jeromel and S. Radeka, "Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines", Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma, I. Majić and Z. Antunović, Eds. Osijek: Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera, 2022. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:204:425733 [Accessed: 09 January 2025]

Metadata
Title (english)Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines
AuthorFumica Orbanić
AuthorSara Rossi
AuthorEna Bestulić
AuthorTomislav Plavša
AuthorAna Jeromel
AuthorSanja Radeka
EditorIvana Majić
EditorZvonko Antunović
Author's institutionUniversity of Zagreb
Faculty of Agriculture
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract (english)
Six vinification treatments, including control wine (TK7) were carried out to investigate: the impact of 48-h pre-fermentative mash cooling (8 °C) followed by maceration of 13 days (TC15), 28 days (TC30) and saignée technique (TCS15) ; and the impact of 48-h heating (50 °C) followed by maceration of 13 days (TH15) and 28 days (TH30) on anthocyanin concentration and color in Teran wines. Anthocyanins, intensity, hue and composition of color were analyzed by UV/Vis spectrometry. The results showed that total anthocyanins and color hue values in all treatments were higher compared to control wine. The highest concentrations of free anthocyanins were found in wines with pre-fermentative heating treatment. Color intensity exposed the best results in 15-day macerations regardless of pre- fermentative treatment.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleZbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma
Numberingpp. 581-585
p-ISSN2459-5543
URN:NBNurn:nbn:hr:204:425733
Publication2022
ProjectNumber: IP-2018-01-5049
Title (croatian): Utjecaj različitih vinifikacijskih tehnologija na kvalitativna svojstva vina od autohtonih hrvatskih sorti: uloga vina u ljudskoj prehrani
Acronym: VINUM SANUM
Leader: Sanja Radeka
Jurisdiction: Croatia
Funding stream: Research Projects
ConferenceTitle: 57. hrvatski i 17. međunarodni simpozij agronoma
Location: Vodice, Croatia
Start date: 2022-06-19
End date: 2022-06-24
Assembly type: Lecture
Document URLhttps://sa.agr.hr/publication/23/57.+hrvatski+i+17.+me%C4%91unarodni+simpozij+agronoma+eZbornik+radova.Full+text
Type of resourceText
PublisherFakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-12-19 08:19:41