prikaz prve stranice dokumenta Maturation of wine in underwater springs as a novel wine production process
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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

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Birkić, N., Ožbolt, E., Reynolds, C. A., Pavlešić, T., Lučin, I., Andabaka, Ž. i 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 i 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, i sur.. Maturation of wine in underwater springs as a novel wine production process. European Food Research and Technology [Internet]. 08.12.2023. [pristupljeno 27.05.2024.];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, Prosinac 2023. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:622289. [Citirano: 27.05.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:622289
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Podaci o radu
Naslov (engleski)Maturation of wine in underwater springs as a novel wine production process
AutorNada Birkić
AutorEva Ožbolt
AutorChristian A. Reynolds
AutorTomislav Pavlešić
AutorIvana Lučin
AutorŽeljko Andabaka
AutorLara Saftić Martinović
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaEuropean Food Research and Technology
Brojčani podacivol. 2023, x
p-ISSN1438-2377
e-ISSN1438-2385
DOIhttps://doi.org/10.1007/s00217-023-04410-x
URN:NBNurn:nbn:hr:184:622289
Datum objave publikacije2023-12-08
URL dokumentahttps://link.springer.com/10.1007/s00217-023-04410-x
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2023-12-21 08:14:33