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Impact of Grape Varieties on Wine Distillates Flavour

Borislav Miličević1*, Mara Banović2, Karin Kovačević-Ganić2 and Leo Gracin2


1
Zvečevo dd, Food Industry, Kralja Zvonimira 1, HR-34000 Požega, Croatia

2Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, p.p. 625, HR-10001 Zagreb, Croatia

Article history:

Received: April 16, 2002
Accepted: June 18, 2002

Key words:

cognac, flavour, wine distillate, grape varieties, mathematical model

Summary:

Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the technological process of distillation. It is extremely difficult to bring an objective judgement on the influence of individual factors since aroma is very subjective in its nature. The possibility of objective assessment of the influence of grape varieties on wine distillate was performed in this work using a computer in processing the results of cromatographic analyses of aroma substances. The given results were verified by sensor analyses. The achieved results have shown that mathematical model for calculating aroma chromatogram similarity can be successfully used for objective assessment of the influence of individual factors on aroma of wine distillates and that grape varieties have significant impact on aroma and the quality of wine distillates.



*Corresponding author:           borislav.milicevic@zvecevo.tel.hr
                                               ++ 385 (034) 27 24 22
                                               ++385 (034) 27 22 34

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