Test of Wine Jelly

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Test of Wine Jelly

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

Test of Wine Jelly

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

64

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

71-75

Kód UT WoS článku

000430986900005

EID výsledku v databázi Scopus

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