prikaz prve stranice dokumenta Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.)
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master's thesis
Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.)
Zagreb: University of Zagreb, Faculty of Agriculture, 2023. urn:nbn:hr:204:197117
Ivankić, Ana
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Ivankić, A. (2023). Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:197117

Ivankić, Ana. "Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.)." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:197117

Ivankić, Ana. "Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.)." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:197117

Ivankić, A. (2023). 'Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.)', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:197117

Ivankić A. Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2023 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:204:197117

A. Ivankić, "Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.)", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:204:197117

Metadata
TitleUtjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.)
Title (english)The influence of maceration temperature on the polyphenolic composition of the wine variety 'Plavac mali crni' (Vitis vinifera L.)
AuthorAna Ivankić
MentorŽeljko Andabaka (mentor)
Committee memberŽeljko Andabaka (predsjednik povjerenstva)
Committee memberMarko Karoglan (član povjerenstva)
Committee memberAna-Marija Jagatić Korenika (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
'Plavac mali crni' gospodarski je najvažnija crna sorta vinove loze na području RH-a. Tehnologija prerade grožđa ima značajan utjecaj na polifenolni sastav mošta odnosno budućeg vina. Klasični način prerade podrazumijeva istovremeno protjecanje maceracije i alkoholne fermentacije. Maceracija crnih vina provodi se zbog ekstrakcije antocijana i ostalih polifenolnih spojeva koji su zaslužni za boju i strukturu vina. Temperatura maceracije izravno utječe na sadržaj i sastav spomenutih spojeva u moštu odnosno vinu što posljedično ima utjecaj na samu kvalitetu i tip vina koji želimo proizvesti. Niže temperature u pravilu smanjuju ekstrakciju polifenolnih spojeva Rezultati istraživanja pokazali su da temperatura maceracije masulja pri 30 ℃ omogućava bolju ekstrakciji ukupnih antocijana, te posebice malvidin-3-glukozida. Kod maceracije provedene na 25 ℃ primjećuje se značajniji rast vrijednosti u skupini spojeva flavonol glikozida.
Abstract (english)
'Plavac mali crni' is economically most important red grape variety in the territory of the Republic of Croatia. Grape processing technology has a significant influence on the polyphenolic compostion of the must or future wine. The classic method of processing involves simultaneous maceration and alcoholic fermenation. Maceration of red wines is carried out for the extraction of anthocyanins and other polyphenolic compounds responsible for the color and structure of the wine. The maceration temperature directly affects the content and composition of the mentioned compounds in the must or wine, which consequently has an impact on the very quality and type of wine we want to produce. As a rule, lower temperatures reduce the extraction of polyphenolic compounds. In this research results showed that the maceration temperature of a must at 30 ℃ enables better extraction of total anthocyanins, and especially malvidin-3-glucoside. Maceration carried out at 25 ℃ shows significant increase in values in the group of flavonol glycoside compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:197117
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 conditionsAccess restricted to authenticated users
Terms of useLicence In copyright icon
Created on2023-11-06 08:13:22