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Scientific paper - Original scientific paper
Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging
Croatian journal of food science and technology, 14 (2022), 1; 1-7. https://doi.org/10.17508/CJFST.2022.14.1.01
Kojić, Nebojša; Jakobek, Lidija

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Kojić, N. & Jakobek, L. (2022). Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging. Croatian journal of food science and technology, 14. (1), 1-7. doi: 10.17508/CJFST.2022.14.1.01

Kojić, Nebojša and Lidija Jakobek. "Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging." Croatian journal of food science and technology, vol. 14, no. 1, 2022, pp. 1-7. https://doi.org/10.17508/CJFST.2022.14.1.01

Kojić, Nebojša and Lidija Jakobek. "Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging." Croatian journal of food science and technology 14, no. 1 (2022): 1-7. https://doi.org/10.17508/CJFST.2022.14.1.01

Kojić, N. and Jakobek, L. (2022) 'Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging', Croatian journal of food science and technology, 14(1), pp. 1-7. doi: 10.17508/CJFST.2022.14.1.01

Kojić N, Jakobek L. Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging. Croatian journal of food science and technology [Internet]. 2022 June 15 [cited 2024 July 15];14(1):1-7. doi: 10.17508/CJFST.2022.14.1.01

N. Kojić and L. Jakobek, "Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging", Croatian journal of food science and technology, vol. 14, no. 1, pp. 1-7, June 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:455968. [Accessed: 15 July 2024]

Metadata
Title (english)Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging
AuthorNebojša Kojić
AuthorLidija Jakobek
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Studies have shown that the type of packaging can affect the quality and physico-chemical features of foods stored over a longer period of time. Important physico-chemical characteristics of wines that can change over a storage period are alcoholic strength, the amount of acidity or sulfur dioxide, relative density of wines or total dry extract. The aim of this paper was to determine and compare the physico-chemical properties of red wines (Cabernet sauvignon, Frankovka, Merlot and Pinot noir), stored over a period of one year in two different types of packaging (polyethylene terephthalate and bag-in-box). Relative density of wine, total dry extract, alcoholic strength, total acidity content, volatile acidity content, free and total sulfur dioxide content were determined after 3, 6 and 12 months of storage. The results showed that total and free sulfur dioxide content decreased over time in all wines. Volatile acidity and total acidity content increased over time. Alcoholic strength and total dry extract remained mostly stable. Relative density of wine decreased with time. There were no observed differences of these parameters in wines packed in polyethylene terephthalate and bag-in-box containers. Statistical multiple regression confirmed latter assertion.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 14, no. 1, pp. 1-7
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2022.14.1.01
URN:NBNurn:nbn:hr:109:455968
Publication2022-06-15
Document URLhttps://hrcak.srce.hr/279378
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 10:37:11