Aromatic profile of wines of certified cv. Graševina clones

Clonal selection of the variety 'Graševina' resulted in the registration of four clones, OB-412, OB-414, OB-435 and OB-445. Considering the prevalence of the 'Graševina' variety in Croatia, the quality of the wine is a very important factor in consumer acceptance. The sensory pro...

Full description

Bibliographic Details
Published in:Glasnik Zaštite Bilja
Main Authors: Iva Šikuten, Ana Jeromel, Anja Budžaki, Ivana Tomaz, Ana-Marija Jagatić Korenika
Format: Article
Language:English
Published: Zadružna Štampa d.d. 2023-10-01
Subjects:
aromatic compounds
cold maceration
gc-ms
sensory properties
Online Access:https://hrcak.srce.hr/clanak/447591
Description
Summary:Clonal selection of the variety 'Graševina' resulted in the registration of four clones, OB-412, OB-414, OB-435 and OB-445. Considering the prevalence of the 'Graševina' variety in Croatia, the quality of the wine is a very important factor in consumer acceptance. The sensory properties of wine, which are determined by volatile aromatic compounds, play a very important role in quality. The aim of this work was to analyze the aromatic profile of the 'Graševina' wine produced from four clones and to carry out a sensory analysis. The results of the chemical and sensory analysis showed the aromatic composition of the wine of 'Graševina' clones, in which floral and fruity aromas stood out. The highest concentration of volatile compounds was recorded in the wines of clones OB-445 and OB-414. According to the sensory analysis, the wine from clone OB-414 was evaluated as the best.
ISSN:0350-9664
2584-3265

Similar Items