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Scientific paper - Original scientific paper
Chemical and sensory properties of red wines from Baranja vineyards
In: Ružičkini dani 2018.. / Tomas, Srećko; Ačkar, Đurđica; Jozinović, Antun; Lončarić, Ante (Ed.). Osijek: Prehrambeno-tehnološki fakultet Osijek; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2019. pp. 63-71. urn:nbn:hr:109:479509
Kojić, Nebojša; Jakobek, Lidija

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Ružičkini dani : Međunarodni znanstveno-stručni skup 17. Ružičkini dani „Danas znanost - sutra industrija“ : zbornik radova | Book

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Kojić, N. & Jakobek, L. (2019). Chemical and sensory properties of red wines from Baranja vineyards. In S. Tomas, (Ed.), Đ. Ačkar, (Ed.), A. Jozinović, (Ed.), A. Lončarić, (Ed.), Ružičkini dani 2018. (pp. 63-71). Osijek: Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:479509

Kojić, Nebojša and Lidija Jakobek. "Chemical and sensory properties of red wines from Baranja vineyards." Ružičkini dani 2018., edited by Srećko Tomas, edited by Đurđica Ačkar, edited by Antun Jozinović, edited by Ante Lončarić, Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2019, pp. 63-71. https://urn.nsk.hr/urn:nbn:hr:109:479509

Kojić, Nebojša and Lidija Jakobek. "Chemical and sensory properties of red wines from Baranja vineyards." In Ružičkini dani 2018., 63-71. Osijek: Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2019. Accessed 2024 November 22. https://urn.nsk.hr/urn:nbn:hr:109:479509

Kojić, N. and Jakobek, L. (2019) 'Chemical and sensory properties of red wines from Baranja vineyards', in Tomas, S. (ed.), Ačkar, Đ. (ed.), Jozinović, A. (ed.), Lončarić, A. (ed.), Ružičkini dani 2018., Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), Osijek, pp. 63-71. Available at: https://urn.nsk.hr/urn:nbn:hr:109:479509 (Accessed 22 November 2024)

Kojić N, Jakobek L. Chemical and sensory properties of red wines from Baranja vineyards. In: S. Tomas, ed., Đ. Ačkar, ed., A. Jozinović, ed., A. Lončarić, ed. Ružičkini dani 2018.. Osijek: Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI); 2019. Pp. 63-71. [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:479509

N. Kojić and L. Jakobek, "Chemical and sensory properties of red wines from Baranja vineyards", Ružičkini dani 2018., S. Tomas et al., Eds. Osijek: Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2019. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:479509 [Accessed: 22 November 2024]

Metadata
Title (english)Chemical and sensory properties of red wines from Baranja vineyards
AuthorNebojša Kojić
AuthorLidija Jakobek
EditorSrećko Tomas
EditorĐurđica Ačkar
EditorAntun Jozinović
EditorAnte Lončarić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract (english)
The aim of this paper was to compare the chemical and sensory properties of the Cabernet sauvignon, Frankovka, Merlot and Pinot noir wines over a period of one year. The following chemical parameters were examined in wines: alcohol, total acid, volatile acid, total dry extract, specific weight and free and total sulfur dioxide (SO2). The sensory evaluation was performed by a 100-point method. The results showed that certain chemical parameters such as SO2 decreased over time, and volatile acids as well as total acids, grow. Measurements showed that alcohol as a quality parameter in a slight decline as well as specific weight, considering that red wines are subject to deposition over time, which has an impact on the content of total dry extract. Also, since red wines evolve over time, all wines have got a bit higher rating than at the beginning. Expressed in points, the wines were rated as quality wines.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Publication titleRužičkini dani 2018.
Numberingpp. 63-71
ISBN978-953-7005-57-3 (Osijek)
ISBN978-953-6894-65-9 (Zagreb)
URN:NBNurn:nbn:hr:109:479509
Publication2019
ConferenceTitle: Ružičkini dani : Danas znanost - sutra industrija
Title: Ružička Days : Today science - tomorrow industry
Location: Vukovar, Croatia
Organizer: Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku et al.
Start date: 2018-09-19
End date: 2018-09-21
Assembly type: Poster
Type of resourceText
PublisherPrehrambeno-tehnološki fakultet Osijek
PublisherHrvatsko društvo kemijskih inženjera i tehnologa (HDKI)
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-03-08 10:45:33