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Scientific paper - Original scientific paper
Kontrola kvalitete kupinovih vina primjenom HSS-GC-FID tehnike
Farmaceutski glasnik, 67 (2011), 11; 741-746. urn:nbn:hr:163:813056
Mornar, Ana; Amidžić Klarić, Daniela; Nigović, Biljana

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Mornar, A., Amidžić Klarić, D. & Nigović, B. (2011). Kontrola kvalitete kupinovih vina primjenom HSS-GC-FID tehnike. Farmaceutski glasnik, 67. (11), 741-746. Retrieved from https://urn.nsk.hr/urn:nbn:hr:163:813056

Mornar, Ana, et al. "Kontrola kvalitete kupinovih vina primjenom HSS-GC-FID tehnike." Farmaceutski glasnik, vol. 67, no. 11, 2011, pp. 741-746. https://urn.nsk.hr/urn:nbn:hr:163:813056

Mornar, Ana, Daniela Amidžić Klarić and Biljana Nigović. "Kontrola kvalitete kupinovih vina primjenom HSS-GC-FID tehnike." Farmaceutski glasnik 67, no. 11 (2011): 741-746. https://urn.nsk.hr/urn:nbn:hr:163:813056

Mornar, A., Amidžić Klarić, D. and Nigović, B. (2011) 'Kontrola kvalitete kupinovih vina primjenom HSS-GC-FID tehnike', Farmaceutski glasnik, 67(11), pp. 741-746. Available at: https://urn.nsk.hr/urn:nbn:hr:163:813056 (Accessed 25 November 2024)

Mornar A, Amidžić Klarić D, Nigović B. Kontrola kvalitete kupinovih vina primjenom HSS-GC-FID tehnike. Farmaceutski glasnik [Internet]. 2011 [cited 2024 November 25];67(11):741-746. Available at: https://urn.nsk.hr/urn:nbn:hr:163:813056

A. Mornar, D. Amidžić Klarić and B. Nigović, "Kontrola kvalitete kupinovih vina primjenom HSS-GC-FID tehnike", Farmaceutski glasnik, vol. 67, no. 11, pp. 741-746, 2011. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:163:813056. [Accessed: 25 November 2024]

Metadata
Title (croatian)Kontrola kvalitete kupinovih vina primjenom HSS-GC-FID tehnike
AuthorAna Mornar
AuthorDaniela Amidžić Klarić
AuthorBiljana Nigović
Author's institutionUniversity of Zagreb
Faculty of Pharmacy and Biochemistry
(Department of pharmaceutical analysis)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Pharmacy
Pharmacy
Abstract (english)
Blackberries are grown in continental Croatia on small farms using traditional techniques of cultivation and harvesting by hand in summers. The most common blackberry cultivars in Croatia are Thornless Lagan, Thornfree, Black Satin and Tayberry. A significant proportion of fresh fruits is directly processed into blackberry products · jam, juice or wine. Blackberry wine is a product of yeast fermentation of natural sugars present in blackberry juice. In addition to being a rich source of vitamins and dietary fibre, blackberry wine is rich in phenolic compounds such as anthocyanins, flavonols, flavanols, proanthocyanidins, and phenolic acids. During fermentation of blackberries, yeast interact with sugars in the juice to create ethanol, while abundance of other alcohols should be significantly lower. Methanol is a highly toxic alcohol whose ingestion or inhalation can cause damage of central nervous system, blindness and even death. In the view of this, it is extremely important to regularly control methanol content in the blackberry wines. Therefore, the aim of our work was to develop a new headspace gas chromatographic method with flame ionization detection (HSS-GC-FID) far the determination of methanol as the main volatile impurity present in blackberry wines.
Keywords (croatian)
Languagecroatian
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleFarmaceutski glasnik
Numberingvol. 67, no. 11, pp. 741-746
p-ISSN0014-8202
URN:NBNurn:nbn:hr:163:813056
Publication2011
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-09-29 09:16:42