Utjecaj glutationa na kemijski sastav i kakvoću vina 'Pošip'

Scientific paper - Original scientific paper

• Title (english): Influence of glutathione on chemical composition and quality of the Pošip wine
• Author: Ivana Vincek
• Author: Ana Jeromel
• 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)

The aim of this study was to determine the impact of glutathione addition before and during primary processing on the basic physicochemical parameters and sensory properties of Pošip wine. The following measurement results were compared between the control sample, the glutathione treatment of fresh grapes (GG) and the addition of glutathione to must (GM): dissolved oxygen in wine, total phenols, color and sensory evaluation of wine. The results have shown the glutathione to have the greatest impact on oxygen dissolution and color hue and intensity in the GM sample, while the most total phenols were obtained in GG treatment. Sensory evaluation did not reveal significant differences in the aromatic profile, taste, and general impression between Pošip wines.

Abstract (croatian)

Cilj ovog istraživanja bio je utvrditi utjecaj glutationa na kemijski sastav i senzorna svojstva vina 'Pošip' pri čemu je njegova primjena provedena prije te tijekom primarne prerade grožđa. Uspoređivani su rezultati fizikalno kemijskog sastava vina , sadržaj otopljenog kisika i ukupnih fenola te parametara boje između kontrolnog uzorka te tretmana uz dodatak glutationa na svježe grožđe (GG) i mošt (GM). Tretman glutationom imao je najveći utjecaj na topljivost kisika te nijansu i intenzitet boje u tretmanu GM, dok je najviša koncentracija ukupnih fenola bila u tretmanu GG. Senzornim ocjenjivanjem vina ´Pošip´ različitih tretmana nisu utvrđene značajne razlike u mirisu, okusu i općem dojmu.

• Keywords (english): Pošip; glutathione; oxygen; wine color; total phenols
• Keywords (croatian): 'Pošip'; glutation; kisik; boja vina; ukupni fenoli
• 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. 5., pp. 58-64
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.45.5.6
• URN:NBN: urn:nbn:hr:204:458177
• Publication: 2022
• Document URL: https://hrcak.srce.hr/285339
• Type of resource: Text
• Access conditions: Open access
• Created on: 2023-12-11 12:32:51