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Scientific paper - Original scientific paper
Aromatski profil pjenušavih vina Zagrebačke županije
Glasnik Zaštite Bilja, 42 (2019), 6; 104-110. https://doi.org/10.31727/gzb.42.6.13
Jagatić Korenika, Ana-Marija; Preiner, Darko; Jeromel, Ana

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Jagatić Korenika, A. M., Preiner, D. & Jeromel, A. (2019). Aromatski profil pjenušavih vina Zagrebačke županije. Glasnik Zaštite Bilja, 42. (6), 104-110. doi: 10.31727/gzb.42.6.13

Jagatić Korenika, Ana Marija, et al. "Aromatski profil pjenušavih vina Zagrebačke županije." Glasnik Zaštite Bilja, vol. 42, no. 6, 2019, pp. 104-110. https://doi.org/10.31727/gzb.42.6.13

Jagatić Korenika, Ana Marija, Darko Preiner and Ana Jeromel. "Aromatski profil pjenušavih vina Zagrebačke županije." Glasnik Zaštite Bilja 42, no. 6 (2019): 104-110. https://doi.org/10.31727/gzb.42.6.13

Jagatić Korenika, A. M., Preiner, D. and Jeromel, A. (2019) 'Aromatski profil pjenušavih vina Zagrebačke županije', Glasnik Zaštite Bilja, 42(6), pp. 104-110. doi: 10.31727/gzb.42.6.13

Jagatić Korenika AM, Preiner D, Jeromel A. Aromatski profil pjenušavih vina Zagrebačke županije. Glasnik Zaštite Bilja [Internet]. 2019 [cited 2024 December 23];42(6):104-110. doi: 10.31727/gzb.42.6.13

A. M. Jagatić Korenika, D. Preiner and A. Jeromel, "Aromatski profil pjenušavih vina Zagrebačke županije", Glasnik Zaštite Bilja, vol. 42, no. 6, pp. 104-110, 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:204:143145. [Accessed: 23 December 2024]

Metadata
Title (croatian)Aromatski profil pjenušavih vina Zagrebačke županije
Title (english)Aroma profile of Zagreb County sparkling wines
AuthorAna-Marija Jagatić Korenika
AuthorDarko Preiner
AuthorAna Jeromel
Author's institutionUniversity of Zagreb
Faculty of Agriculture
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract (croatian)
U ukupnoj svjetskoj proizvodnji vina, pjenušava vina zauzimaju oko 10 % udjela, od čega se više od 80 % proizvodi u Europi. Istovremeno, prodaja pjenušavih vina je prema podacima iz 2019. najbrže rastući segment svjetske trgovine vina, s kontinuiranim globalnim rastom u posljednjih 15 g. Unazad desetak godina i Hrvatska bilježi značajan porast proizvodnje pjenušavih vina, pri čemu se, kao jedna od vodećih vinogradarsko-vinarskih županija, posebno ističe Zagrebačka županija. Senzorna svojstva vina, kako mirnih tako i pjenušavih, definirana su njihovim vanjskim izgledom, intenzitetom i čistoćom mirisa, čistoćom i punoćom okusa te općim dojmom koji proizlazi iz sveobuhvatnosti navedenih parametara. Aromatski profil pjenušavih vina kompleksno je svojstvo definirano velikim brojem hlapljivih spojeva koji mogu nastati u samoj bobici tijekom dozrijevanja grožđa, zatim u procesu primarne i sekundarne fermentacije te u uvjetima dozrijevanja vina, prije i nakon postupka degoržiranja. Cilj ovog istraživanja bio je definirati postojeća svojstva i kakvoću pjenušavih vina Zagrebačke županije kroz analizu pojedinačnih aromatskih spojeva metodom plinske kromatografije. Analize rezultata i stvaranje mirisnih serija za svaki uzorak, rezultirale su specifičnim aromatskim profilima te grupiranjem pjenušavih vina obzirom na različito područje (vinogorje) i metodu proizvodnje te korišteni sortiment.
Abstract (english)
Sparkling wines production accounts for 10% of global wine production, with over 80% of production being linked to Europe. At the same time, sparkling wine trade and consumption are the fastest growing wine category with continuous increase in last 15 years. Over the last decade, Croatia has also recorded a significant increase in the production of sparkling wines, with the Zagreb County being one of the leading wine-growing counties in particular. The sensory properties of wines, both still and sparkling, are defined by their visual identity, intensity and aroma complexity, harmony, purity and fullness of taste and overall impression. The aromatic profile of a sparkling wine is a complex characteristic defined by a large number of volatile compounds that can be synthesized in the berry during the period of grape ripening, primary and secondary alcoholic fermentation in the bottle, and under the conditions of wine ageing, before and after disgorgement. The aim of this research was to define the existing properties and quality of Zagreb County sparkling wines through the analysis of individual aromatic compounds by gas chromatography in 34 different samples. Analyzes of the results and the creation of aroma series for each sample resulted in specific aromatic profiles and the grouping of sparkling wines by area (wine-growing hill), production method and assortment.
Keywords (croatian)
Keywords (english)
Languagecroatian
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleGlasnik Zaštite Bilja
Numberingvol. 42, no. 6, pp. 104-110
p-ISSN0350-9664
e-ISSN2584-3265
DOIhttps://doi.org/10.31727/gzb.42.6.13
URN:NBNurn:nbn:hr:204:143145
Publication2019
Document URLhttps://hrcak.srce.hr/231252
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2024-04-03 06:42:51