Senzorna svojstva voćnih vina proizvedenih od kupina sorte Thornfree | Sensory properties of fruit wines produced from blackberry cultivar Thornfree
Tomić, Antonija | Puhelek, Ivana | Mihaljević Žulj, Marin | Jeromel, Ana
croate. U posljednje vrijeme u našoj je zemlji porasla proizvodnja voćnih vina od kupina, a istraživanja o tehnologiji proizvodnje te o kemijskom sastavu i senzornim svojstvima tih vina, vrlo je malo. Cilj ovog istraživanja je bio utvrditi utjecaj različitih komercijalno dostupnih kvasaca i enzima na kemijski sastav i senzorna svojstva vina od kupine. Korištena su dva različita komercijalna kvasca, Uvaferm BDX Saccharomyces cerevisiae i Lalvin 71 B Saccharomyces cerevisiae te dvije vrste enoloških enzima, Lallzyme OE i Lallzyme EX-V. U dobivenim vinima određen je njihov osnovni fizikalno-kemijski sastav te su senzorno ocjenjena 6 mjeseci nakon proizvodnje.
Afficher plus [+] Moins [-]anglais. Lately, our country has increased the production of fruit wine from blackberries, and research on manufacturing technology and the chemical composition and sensory characteristics of these wines, are very rare. The aim of this study was to determine the effect of different commercially available yeasts and oeno- logical enzymes on the chemical composition and sensory characteristics of wine. Two different commer- cial yeasts were used, Saccharomyces cerevisiae Uvaferm BDX and Lalvin 71 B Saccharomyces cerevisiae, and two types of oenological enzymes, Lallzyme OE and Lallzyme EX-V. Analysis of physical and chemical composition was made in the produced wines, and these wines were sensory evaluated six months after production.
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