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master's thesis
Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić
Zagreb: University of Zagreb, Faculty of Agriculture, 2016. urn:nbn:hr:204:832157
Božiković, Šime-Frane
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Božiković, Š. F. (2016). Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:832157

Božiković, Šime Frane. "Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:832157

Božiković, Šime Frane. "Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:832157

Božiković, Š. F. (2016). 'Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:832157

Božiković ŠF. Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:832157

Š. F. Božiković, "Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:204:832157

Metadata
TitleUtjecaj maceracije na sastav polifenola vina Plavac mali i Babić
AuthorŠime-Frane Božiković
MentorAna Jeromel (mentor)
Committee memberAna Jeromel (predsjednik povjerenstva)
Committee memberLeo Gracin (član povjerenstva)
Committee memberMarko Karoglan (član povjerenstva)
Committee memberMarin Mihaljević Žulj (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2016-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Kvalitetu vina u značajnoj mjeri definira polifenolni sastav vina. Na sastav polifenola vina utječe sorta grožđa, primijenjena tehnologija prerade, maceracija te uvjeti tijekom dozrijevanja vina. Polifenoli definiraju boju, trpkoću, gorčinu i strukturu vina. Ovisno o primijenjenim uvjetima tijekom maceracije dolazi do različite ektrakcije polifenolnih spojeva u vino. Parametri koji utječu na sastav polifenola su trajanje maceracije, temperatura, kisik, SO2 te vrsta ili način maceracije.U ovom radu će se analizirati sastav polifenola vina Plavac mali i Babić u dvije verzije maceracije. Primjenjene su otvorena maceracija u inoxu i maceracija u drvenim bačvama (vinification integrale). Cilj rada je definirati kako su različiti uvjeti maceracije utjecali na sastav polifenola vina nakon 8 mjeseci dozrijevanja u korištenim barrique bačvama. Koncentracije polifenola bile su kod jedne i druge sorte povišene kod integralne metode vinifikacije.
Abstract (english)
Wine quality is significantly defined by the polyphenolic composition of the wine. The wine polyphenolic content is affected by grape variety, technology of wine production, maceration techniques, conditions during ageing. Polyphenols determine the color, astringency, bitternes and wine structure. Depending on maceration conditions different kinds and amounts of polyphenols are extracted into the wine. Paramters which affect polyphenol content are maceration duration, temperature, oxygen, SO2 and the type of maceration. In this dissertation polyphenol content of Plavac mali and Babić will be analysed with two different maceration techniques. The open type of maceration in stainless steel was used and maceration in wooden barrels (vinification integrale). The aim of this dissertation was to define how different types of maceration affect polyphenol content, after it aged for 8 months in used barrique barrels. The concentrations of polyphenols were at both varietys higher at the vinification integrale.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:832157
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 on2016-11-15 07:38:46