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master's thesis
Primjena enzima u proizvodnji vina muškatnih sorata
Zagreb: University of Zagreb, Faculty of Agriculture, 2023. urn:nbn:hr:204:546923
Matić, Erik
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Matić, E. (2023). Primjena enzima u proizvodnji vina muškatnih sorata (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:546923

Matić, Erik. "Primjena enzima u proizvodnji vina muškatnih sorata." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:546923

Matić, Erik. "Primjena enzima u proizvodnji vina muškatnih sorata." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:546923

Matić, E. (2023). 'Primjena enzima u proizvodnji vina muškatnih sorata', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:204:546923

Matić E. Primjena enzima u proizvodnji vina muškatnih sorata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2023 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:204:546923

E. Matić, "Primjena enzima u proizvodnji vina muškatnih sorata", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:204:546923

Metadata
TitlePrimjena enzima u proizvodnji vina muškatnih sorata
Title (english)Application of enzymes in the production of Muscat wine
AuthorErik Matić
MentorAna Jeromel (mentor)
Committee memberAna Jeromel (predsjednik povjerenstva)
Committee memberAna-Marija Jagatić Korenika (član povjerenstva)
Committee memberMarko Karoglan (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2023-07-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Veliki dio aromatskih spojeva nalazi se u vinu u vezanom obliku najčešće vezano na šećernu jedinicu. Kako bi se vinu povećao aromatski intenzitet potrebno je te vezane aromatske spojeve osloboditi. To se kidanje veze obavlja uz pomoć enzima, točnije enzima iz skupine glikozidaza – β-glukozidazama. Takvo se oslobađanje najčešće vrši na aromatičnim sortama kako bi se njihov intenzitet još više izrazio i postao primamljiviji krajnjim potrošačima. U ovom radu istraživana su dva enzima, Lallzyme Beta i Endoyzm β-Split na vinima 'Muškata žutog' i 'Muškat ruže'. Nakon tretmana provedene kemijske analize pokazale su pozitivan utjecaj korištenih enzima na povećanje koncentracije aromatskih spojeva. Posebno se pozitivan utjecaj pokazao kod spojeva poput terpena i estera koji su značajno povećali voćni i cvjetni intenzitet vina. Na kraju, senzorna ocjena ukazala je na različitost tretiranih vina te se može zaključiti kako je korištenje ovih enzima opravdano sa ciljem proizvodnje vina veće kakvoće.
Abstract (english)
A large part of aromatic compounds is found in wine in a bound form, usually bound to a sugar unit. In order to increase the aromatic intensity of the wine, it is necessary to release these bound aromatic compounds. This breaking of the bond is done with the help of enzymes, more precisely enzymes from the group of glycosidases - β-glucosidases. Such release is most often carried out on aromatic varieties in order to express their intensity even more and become more attractive to end consumers. In this work, two enzymes, Lallzyme Beta and Endoyzm β-Split, were investigated on 'Muscat yellow' and 'Muscat rose' wines. After the treatment, the chemical analyzes performed showed a positive influence of the enzymes used on the increase in the concentration of aromatic compounds. A particularly positive impact was shown in compounds such as terpenes and esters, which significantly increased the fruity and floral intensity of the wine. In the end, the sensory evaluation indicated the diversity of the treated wines, and it can be concluded that the use of these enzymes is justified with the aim of producing higher quality wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:546923
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-07-11 11:05:55