prikaz prve stranice dokumenta Maturation of wine in underwater springs as a novel wine production process
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Scientific paper - Original scientific paper
Maturation of wine in underwater springs as a novel wine production process
European Food Research and Technology, 2023 (2023); x. https://doi.org/10.1007/s00217-023-04410-x
Birkić, Nada; Ožbolt, Eva; Reynolds, Christian A.; Pavlešić, Tomislav; Lučin, Ivana; Andabaka, Željko; Saftić Martinović, Lara

Cite this document

Birkić, N., Ožbolt, E., Reynolds, C. A., Pavlešić, T., Lučin, I., Andabaka, Ž. & Saftić Martinović, L. (2023). Maturation of wine in underwater springs as a novel wine production process. European Food Research and Technology, 2023.. doi: 10.1007/s00217-023-04410-x

Birkić, Nada, et al. "Maturation of wine in underwater springs as a novel wine production process." European Food Research and Technology, vol. 2023, 2023. https://doi.org/10.1007/s00217-023-04410-x

Birkić, Nada, Eva Ožbolt, Christian A. Reynolds, Tomislav Pavlešić, Ivana Lučin, Željko Andabaka and Lara Saftić Martinović. "Maturation of wine in underwater springs as a novel wine production process." European Food Research and Technology 2023 (2023). https://doi.org/10.1007/s00217-023-04410-x

Birkić, N., et al. (2023) 'Maturation of wine in underwater springs as a novel wine production process', European Food Research and Technology, 2023. doi: 10.1007/s00217-023-04410-x

Birkić N, Ožbolt E, Reynolds CA, Pavlešić T, Lučin I, Andabaka Ž, and sur.. Maturation of wine in underwater springs as a novel wine production process. European Food Research and Technology [Internet]. 2023 December 08 [cited 2024 July 28];2023. doi: 10.1007/s00217-023-04410-x

N. Birkić, et al., "Maturation of wine in underwater springs as a novel wine production process", European Food Research and Technology, vol. 2023, December 2023. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:622289. [Accessed: 28 July 2024]

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Metadata
Title (english)Maturation of wine in underwater springs as a novel wine production process
AuthorNada Birkić
AuthorEva Ožbolt
AuthorChristian A. Reynolds
AuthorTomislav Pavlešić
AuthorIvana Lučin
AuthorŽeljko Andabaka
AuthorLara Saftić Martinović
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The technological process of wine production affects its chemical composition and consequently its organoleptic properties. Therefore, innovative technologies in wine production are of great importance in the competitive wine market. The maturation of wine in underwater springs is a novel technological process that, except for adding an attractive appearance to the wine bottle, potentially influences the wine's chemical composition. Herein, we performed total phenolic and flavonoid content analysis, phenolic profiling, and determined antioxidant potential for Malvasia white wines matured in traditional cellars and in the Northern Adriatic underwater springs. The antioxidant potential and total phenol and flavonoid content did not show significant differences between the two wine maturation processes. However, LC–MS/MS quantitative analysis showed that wines matured in the underwater springs had significantly increased concentrations of naringenin and myricetin. Despite the lack of a significant difference in chemical composition measured by less sensitive spectrophotometric methods, the quantitative differences of phenolic compounds were persistent and, as such, are a stimulus for further development and optimization of new wine production technologies including wine maturation in underwater springs.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleEuropean Food Research and Technology
Numberingvol. 2023, x
p-ISSN1438-2377
e-ISSN1438-2385
DOIhttps://doi.org/10.1007/s00217-023-04410-x
URN:NBNurn:nbn:hr:184:622289
Publication2023-12-08
Document URLhttps://link.springer.com/10.1007/s00217-023-04410-x
Type of resourceText
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2023-12-21 08:14:33