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The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine
Foods, 10 (2021), 11; 1-8. https://doi.org/10.3390/foods10112752
Deak, Igor; Habschied, Kristina; Mesić, Josip; Babić, Jurislav; Kovačević, Dragan; Nedović, Viktor; Mastanjević, Krešimir

Institutional repository: Repository of Polytechnic in Pozega

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Deak, I., Habschied, K., Mesić, J., Babić, J., Kovačević, D., Nedović, V. & Mastanjević, K. (2021). The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine. Foods, 10. (11), 1-8. doi: 10.3390/foods10112752

Deak, Igor, et al. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine." Foods, vol. 10, no. 11, 2021, pp. 1-8. https://doi.org/10.3390/foods10112752

Deak, Igor, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović and Krešimir Mastanjević. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine." Foods 10, no. 11 (2021): 1-8. https://doi.org/10.3390/foods10112752

Deak, I., et al. (2021) 'The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine', Foods, 10(11), pp. 1-8. doi: 10.3390/foods10112752

Deak I, Habschied K, Mesić J, Babić J, Kovačević D, Nedović V, and sur.. The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine. Foods [Internet]. 2021 November 10 [cited 2024 November 30];10(11):1-8. doi: 10.3390/foods10112752

I. Deak, et al., "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine", Foods, vol. 10, no. 11, pp. 1-8, November 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:712477. [Accessed: 30 November 2024]

Metadata
Title (english)The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine
AuthorIgor Deak
AuthorKristina Habschied
AuthorJosip Mesić
MBZ: 333522
AuthorJurislav Babić
MBZ: 251532
AuthorDragan Kovačević
MBZ: 198412
AuthorViktor Nedović
AuthorKrešimir Mastanjević
MBZ: 268226
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract (english)
Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with S. cerevisiae. The results indicated that a combination of T. delbrueckii and S. cerevisiae resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines.
Keywords (english)
Languageenglish
Publication typeScientific paper - Other
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleFoods
Numberingvol. 10, no. 11, pp. 1-8
p-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods10112752
URN:NBNurn:nbn:hr:112:712477
Publication2021-11-10
Document URLhttp://bib.irb.hr/1163349
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2022-04-14 09:24:22