Beitrag in Konferenzband
Use of infrared thermography towards improving spray application technologies

Details zur Publikation
Autorenliste: Stoll M., Schwarz H.-P., Schultz H.R.
Jahr der Veröffentlichung: 2009
Sprachen: Englisch


Chemical composition, together with sensory analyses is one of the most important quality criteria for fruit products. In grape it is influenced by numerous factors such as maturity, variety, growing region and year. Grapevine has been grown in Croatia since ancient times, especially in the Dalmatian vine growing region where at the end of 19th century, it was possible to find several hundred cultivars, and most of them were considered to be autochthonous. So the aim of this study was to determine chemical and sensory characteristics of some autochthonous red wines and to investigate for the first time their antioxidative capacity. In the period from 2002-2005 in all tested wines basic chemical analysis, shikimic acid, total phenol content, anthocyanin profile and antioxidative capacity were done. Wines were also sensory tested by descriptive method. Wines made from Glavinuša variety had the highest alcohol content ranging from 14, 3 up to 15, 6 %vol. Glycerol and total phenol concentration was the highest in wines made from Dobričić variety. Marked variation was noted in individual anthocyanin content, with malvidin-3-monoglucoside as major compound in all analysed wines. All tested wines showed some variation in shikimic acid concentration ranging from 5 up to 17 g/l while the total phenol content was between 11393 and 3264 mg/l. Results indicate that all wines had well-marked antioxidative capacity and monomeric index showed some differences in monomeric and polymeric anthocyanin content between analysed wines ranging from 2 to 9. On the basis of sensory data all tested wines showed very good enological properties, especially wines from Dobričić and Rogoznička variety.