The Influence of Aging on The Sensory Characteristics of Muscat Wine

Mesić, Josip; Demo, Robert; Pichler, Anita; Ivić, Ivana; Soldo, Tomislav; Obradović, Valentina; Svitlica, Brankica

doi:10.62598/9thICVA.020

Professional paper - Review paper

The Influence of Aging on The Sensory Characteristics of Muscat Wine

In: International Conference Vallis Aurea. Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. pp. 235-240. https://doi.org/10.62598/9thICVA.020

Mesić, Josip; Demo, Robert; Pichler, Anita; Ivić, Ivana; Soldo, Tomislav; Obradović, Valentina; Svitlica, Brankica

Cite this document

APA 6th Edition

Mesić, J., Demo, R., Pichler, A., Ivić, I., Soldo, T., Obradović, V. & Svitlica, B. (2024). The Influence of Aging on The Sensory Characteristics of Muscat Wine. International Conference Vallis Aurea (pp. 235-240). Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. doi: 10.62598/9thICVA.020

MLA 8th Edition

Mesić, Josip, et al. "The Influence of Aging on The Sensory Characteristics of Muscat Wine." International Conference Vallis Aurea, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024, pp. 235-240. https://urn.nsk.hr/urn:nbn:hr:277:438032

Chicago 17th Edition

Mesić, Josip, Robert Demo, Anita Pichler, Ivana Ivić, Tomislav Soldo, Valentina Obradović and Brankica Svitlica. "The Influence of Aging on The Sensory Characteristics of Muscat Wine." In International Conference Vallis Aurea, 235-240. Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. Accessed 2024 December 17. https://urn.nsk.hr/urn:nbn:hr:277:438032

Harvard

Mesić, J., et al. (2024) 'The Influence of Aging on The Sensory Characteristics of Muscat Wine', International Conference Vallis Aurea, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, pp. 235-240. Available at: https://urn.nsk.hr/urn:nbn:hr:277:438032 (Accessed 17 December 2024)

Vancouver

Mesić J, Demo R, Pichler A, Ivić I, Soldo T, Obradović V, and sur.. The Influence of Aging on The Sensory Characteristics of Muscat Wine. International Conference Vallis Aurea. Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024. Pp. 235-240. [cited 2024 December 17] Available at: https://urn.nsk.hr/urn:nbn:hr:277:438032

IEEE

J. Mesić, et al., "The Influence of Aging on The Sensory Characteristics of Muscat Wine", International Conference Vallis Aurea Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:277:438032 [Accessed: 17 December 2024]

Cite this item: https://urn.nsk.hr/urn:nbn:hr:277:438032

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Metadata

Title (english)	The Influence of Aging on The Sensory Characteristics of Muscat Wine
Author	Josip Mesić
Author	Robert Demo
Author	Anita Pichler
Author	Ivana Ivić
Author	Tomislav Soldo
Author	Valentina Obradović
Author	Brankica Svitlica
Author's institution	Josip Juraj Strossmayer University of Osijek Faculty of Tourism and Rural Development in Pozega
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract (croatian)	Cilj rada je prikazati razlike u senzornim karakteristikama vina muškat žuti Veleučilišta u Požegi tijekom odležavanja u arhivi. Uvjeti za čuvanje u arhivi nisu optimalni obzirom na čest ulazak u nju pri čemu dolazi do oscilacije uvjeta čuvanja vina. Uz prikaz fizikalno kemijskih parametara kakvoće vina učinjena je senzorna evaluacija istih. Metode senzorne evaluacije su službena metoda 100 bodova te opisna odnosno deskriptivna analiza. Istraživanje je provedeno na vinima od 2010 do 2022. berbe. Sva vina imaju rješenja za puštanje u promet koji sadrže početne fizikalno-kenijske parametre kakvoće kao i senzornu ocjenu. Panel ocjenjivača se sastojao od educiranih i testiranih degustatora. Najbolje je ocjenjeno vino berbe 2010 s ukupnom ocjenom od 95 bodova. Navedeno vino imalo je i najveći sadržaj reducirajućih šećera te najveću ukupnu kiselost.
Keywords (croatian)
Language	croatian
Publication type	Professional paper - Review paper
Publication status	Published
Peer review	Peer review - international
Publication version	Published version
Publication title	International Conference Vallis Aurea
Numbering	pp. 235-240
p-ISSN	2939-4317
DOI	https://doi.org/10.62598/9thICVA.020
URN:NBN	urn:nbn:hr:277:438032
Publication	2024
Conference	Title: 9th International Conference Vallis Aurea: Sustainable Development and Innovation Location: Požega, Croatia Start date: 2024-09-19 End date: 2024-09-20 Assembly type: Poster
Document URL	https://hrcak.srce.hr/omp/index.php/ftrr/catalog/view/115/54/5208
Type of resource	Text
Publisher	Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega
Access conditions	Open access
Terms of use
Created on	2024-10-28 10:11:53