prikaz prve stranice dokumenta Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša'
  Download
PDF 2.2 MB
master's thesis
Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša'
Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:502632
Šimunović, Ante
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Šimunović, A. (2024). Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:502632

Šimunović, Ante. "Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:502632

Šimunović, Ante. "Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:502632

Šimunović, A. (2024). 'Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:502632

Šimunović A. Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:502632

A. Šimunović, "Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:502632

Metadata
TitleUtjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša'
Title (english)The influence of the degree of turbidity on the quality of 'Kujundžuša' wine
AuthorAnte Šimunović
MentorAna Jeromel (mentor)
MentorLeo Gracin (komentor)
Committee memberAna Jeromel (predsjednik povjerenstva)
Committee memberAna-Marija Jagatić Korenika (član povjerenstva)
Committee memberŽeljko Andabaka (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2024-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
'Kujundžuša' je bijela autohtona sorta Imotskog vinogorja koja se uzgaja isključivo na području Imotske krajine. Njezin aromatski profil dosada nije u potpunosti istražen, pa je cilj ovog rada doprinos proširenju znanja u tom području. Postoji dosta čimbenika koji utječu na zastupljenost pojedinih hlapljivih spojeva arome vina, a jedan od tih je mutnoća mošta. Stoga je cilj ovog rada bio utvrditi utjecaj različitih stupnjeva mutnoće 50, 100, 200, i 300 (NTU) na aromatski profil i senzorna svojstva vina 'Kujundžuša'. Osnovne kemijske analize provedene su standardnim metodama prema O.I.V., dok je analiza hlapljivih spojeva provedena primjenom plinske kromatografije visoke djelotvornosti. Nakon provedenog istraživanja utvrđena je različitost u koncentracijama viših alkohola, masnih kiselina, terpena i C13 norizoprenoida među analiziranim vinima, te da su te razlike povezane s promjenama u senzornim svojstvima vina.
Abstract (english)
Kujundžuša is a white autochthonous variety of the Imotski vineyard that is grown exclusively in the sub-basin of the Imotska krajina. Its aroma profile has not been fully explored so far, so the aim of this paper is to contribute to the expansion of knowledge in this area. There are many factors that affect the aroma profile of a wine, and one of them is the turbidity of the must. Therefore, the aim of this work was to determine the influence of different levels of turbidity 50, 100, 200, and 300 (NTU) on the aromatic profile and sensor properties of Kujundžuša wine. Basic chemical analyzes were performed using standard O.I.V. methods, while the analysis of volatile compounds was performed using a GC-MS device. After the research conducted, it was determined that there were differences in the concentrations of higher alcohols, fatty acids, terpenes and C13 norisoprenoids among the analyzed wines, and that these differences were related to changes in the sensory properties of the wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:502632
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 on2024-07-10 11:00:22