prikaz prve stranice dokumenta Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip'
Access restricted to authenticated users
master's thesis
Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip'
Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:985949
Atlija, Jure
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Atlija, J. (2024). Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:985949

Atlija, Jure. "Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:985949

Atlija, Jure. "Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:985949

Atlija, J. (2024). 'Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:985949

Atlija J. Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:204:985949

J. Atlija, "Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:985949

Metadata
TitleUtjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip'
Title (english)Effect of inactive dry yeasts on aromatic profile of cv. 'Pošip' wine
AuthorJure Atlija
MentorAna-Marija Jagatić Korenika (mentor)
Committee memberAna-Marija Jagatić Korenika (predsjednik povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
Committee memberDarko Preiner (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2024-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Ovaj rad istraživao je utjecaj inaktivnih kvasaca (IDY) na osnovni fizikalno-kemijski sastav, aromatski profil i senzorna svojstva vina sorte 'Pošip'. Poznato je da oksidacija vrlo brzo dovodi do degradacije primarnih i sekundarnih aroma. Inaktivni kvasci posjeduju sposobnost apsorpcije kisika te sprječavaju oksidaciju spojeva arome. Djelotvornost IDY pripravaka pripisuje se glutationu, ali i ostalim spojevima koje nalazimo u stanicama kvasaca. Istraživanje je provedeno s dva tretmana, Pošip-SO2 i Pošip-PL uz korištenje komercijalnog enološkog IDY preparata. Rezultati istraživanja pokazali su da postoje značajne razlike u aromatskom profilu vina različitih tretmana. Razlike su zamijećene i kod senzornih svojstava vina, pri čemu je vino tretmana Pošip-SO2 bolje ocijenjeno, a pozitivna uloga IDY nije potvđena.
Abstract (english)
This research paper investigates the influence of inactive yeasts (IDY) on the physicochemical composition, preservation of the aromatic profile and sensory properties of the ‘Pošip’ wine. It is known that oxidation very quickly leads to the degradation of primary and secondary aromas. Inactive yeasts can absorb oxygen and prevent the oxidation of aroma compounds. The effectiveness of IDY preparations is attributed to glutathione and other compounds found in yeast cells. The research was carried out with two treatments, Pošip-SO2 and Pošip-PL with the use of commercial oenological IDY preparation. The research results showed that there were significant differences in the aromatic profile of wines from different treatments. Differences were also observed in the sensory properties of the wine, whereby the wine PošipSO2 was rated better and the positive role of IDY was not confirmed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:985949
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 on2024-07-18 08:45:13