prikaz prve stranice dokumenta Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines
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Scientific paper - Original scientific paper
Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) 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. 559-563. urn:nbn:hr:204:176668
Bestulić, Ena; Rossi, Sara; Plavša, Tomislav; Kovačević Ganić, Karin; Ćurko, Natka; Jeromel, Ana; Radeka, Sanja

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Bestulić, E., Rossi, S., Plavša, T., Kovačević Ganić, K., Ćurko, N., Jeromel, A. & Radeka, S. (2022). Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines. In I. Majić, (Ed.), Z. Antunović, (Ed.), Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma (pp. 559-563). Osijek: Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:176668

Bestulić, Ena, et al. "Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) 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. 559-563. https://urn.nsk.hr/urn:nbn:hr:204:176668

Bestulić, Ena, Sara Rossi, Tomislav Plavša, Karin Kovačević Ganić, Natka Ćurko, Ana Jeromel and Sanja Radeka. "Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines." In Zbornik radova 57. hrvatskog i 17. međunarodnog simpozija agronoma, 559-563. Osijek: Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera, 2022. Accessed 2025 January 22. https://urn.nsk.hr/urn:nbn:hr:204:176668

Bestulić, E., et al. (2022) 'Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) 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. 559-563. Available at: https://urn.nsk.hr/urn:nbn:hr:204:176668 (Accessed 22 January 2025)

Bestulić E, Rossi S, Plavša T, Kovačević Ganić K, Ćurko N, Jeromel A, and sur.. Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) 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. 559-563. [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:204:176668

E. Bestulić, et al., "Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) 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:204:176668 [Accessed: 22 January 2025]

Metadata
Title (english)Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines
AuthorEna Bestulić
AuthorSara Rossi
AuthorTomislav Plavša
AuthorKarin Kovačević Ganić
AuthorNatka Ćurko
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)
To investigate the effect of different maceration techniques on the mineral composition of Malvazija istarska wines, five different maceration treatments were carried out. Maceration techniques of two days at 8 °C (CRYO), and seven (M7), 14 (M14), 21 (M21), and 42 days (M42) at 16 °C, were studied and compared to control treatment without maceration (C). Analysis of macro- and microelements was conducted by inductively coupled plasma- optical emission spectrometry (ICP-OES). According to the obtained results, the longest maceration treatments (M21 and M42) resulted with the highest concentration of almost all macroelements. A proportional increase with maceration time was observed in the concentration of all analyzed microelements, with M42 treatment wine resulting in significantly highest concentrations.
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. 559-563
p-ISSN2459-5543
URN:NBNurn:nbn:hr:204:176668
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 on2024-12-17 10:16:45