prikaz prve stranice dokumenta Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging
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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

Institucijski repozitorij: PTFOS Repozitorij

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Kojić, N. i 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 i 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, br. 1, 2022, str. 1-7. https://doi.org/10.17508/CJFST.2022.14.1.01

Kojić, Nebojša i 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, br. 1 (2022): 1-7. https://doi.org/10.17508/CJFST.2022.14.1.01

Kojić, N. i 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), str. 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]. 15.06.2022. [pristupljeno 15.07.2024.];14(1):1-7. doi: 10.17508/CJFST.2022.14.1.01

N. Kojić i 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, br. 1, str. 1-7, Lipanj 2022. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:455968. [Citirano: 15.07.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:455968
Podaci o radu
Naslov (engleski)Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging
AutorNebojša Kojić
AutorLidija Jakobek
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 14, br. 1, str. 1-7
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2022.14.1.01
URN:NBNurn:nbn:hr:109:455968
Datum objave publikacije2022-06-15
URL dokumentahttps://hrcak.srce.hr/279378
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 10:37:11