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Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
Membranes, 12 (2022), 10; 1008-1031. https://doi.org/10.3390/membranes12101008
Ivić, Ivana; Kopjar, Mirela; Obhođaš, Jasmina; Vinković, Andrija; Babić, Jurislav; Mesić, Josip; Pichler, Anita

Institucijski repozitorij: FTRR Repozitorij

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Ivić, I., Kopjar, M., Obhođaš, J., Vinković, A., Babić, J., Mesić, J. i Pichler, A. (2022). Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. Membranes, 12. (10), 1008-1031. doi: 10.3390/membranes12101008

Ivić, Ivana, et al. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes, vol. 12, br. 10, 2022, str. 1008-1031. https://doi.org/10.3390/membranes12101008

Ivić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić i Anita Pichler. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes 12, br. 10 (2022): 1008-1031. https://doi.org/10.3390/membranes12101008

Ivić, I., et al. (2022) 'Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis', Membranes, 12(10), str. 1008-1031. doi: 10.3390/membranes12101008

Ivić I, Kopjar M, Obhođaš J, Vinković A, Babić J, Mesić J, i sur.. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. Membranes [Internet]. 17.10.2022. [pristupljeno 29.11.2024.];12(10):1008-1031. doi: 10.3390/membranes12101008

I. Ivić, et al., "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis", Membranes, vol. 12, br. 10, str. 1008-1031, Listopad 2022. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:146150. [Citirano: 29.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:277:146150
Podaci o radu
Naslov (engleski)Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
AutorIvana Ivić
AutorMirela Kopjar
AutorJasmina Obhođaš
AutorAndrija Vinković
AutorJurislav Babić
AutorJosip Mesić
AutorAnita Pichler
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet turizma i ruralnog razvoja u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Sažetak (engleski)
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on the aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaMembranes
Brojčani podacivol. 12, br. 10, str. 1008-1031
e-ISSN2077-0375
DOIhttps://doi.org/10.3390/membranes12101008
URN:NBNurn:nbn:hr:277:146150
Datum objave publikacije2022-10-17
URL dokumentahttps://www.mdpi.com/2077-0375/12/10/1008
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2023-10-13 11:55:13