Test of Wine Jelly
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F18%3A43913466" target="_blank" >RIV/62156489:43510/18:43913466 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.18832/kp201809" target="_blank" >http://dx.doi.org/10.18832/kp201809</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201809" target="_blank" >10.18832/kp201809</a>
Alternative languages
Result language
angličtina
Original language name
Test of Wine Jelly
Original language description
The purpose of this study was to test different ways of producing jelly from wine, sugar and gelling material in varying proportions, using several wine varieties. Two different wine varieties were used to produce the tested jelly. White wine of the traminer aromatic variety Pálava and red wine of fruity aromatic variety Regent. Gelling agents chosen were: a commonly available agar (for harder consistency), a confectionery jelly (carrageenan + carobin - vegetable gelatin) and pork gelatin. Full doses of the gelling agent (as specified by the manufacturer) and half-doses were tested. Basic analytical determinations were carried out for the selected wine and the subsequently produced jelly. The aim was to find which formula is best suited for the production of the studied product and, according to sensory evaluation, which product is considered the tastiest and the most interesting by consumers. The consistency, appearance (clarity), aroma and the taste of the resulting jelly were evaluated. The best results were achieved using confectionery jelly (carobin + carrageenan) in the prescribed full dose of 10 g / 0.25 l of wine (sample 3). The sample had the best consistency, appearance and taste. Sample No. 4 was also very good, once again using the confectionery jelly, but in a half dose of gelling material (carobin + carrageenan in a dose of 5 g / 0.25 l of wine).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Kvasný průmysl
ISSN
0023-5830
e-ISSN
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Volume of the periodical
64
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
71-75
UT code for WoS article
000430986900005
EID of the result in the Scopus database
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