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master's thesis
Utjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'
Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:259299
Staroveški, Martin
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Staroveški, M. (2024). Utjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:259299

Staroveški, Martin. "Utjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:259299

Staroveški, Martin. "Utjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:259299

Staroveški, M. (2024). 'Utjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:259299

Staroveški M. Utjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:259299

M. Staroveški, "Utjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:259299

Metadata
TitleUtjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'
Title (english)Impact of the harvest date on the composition and content of volatile compounds in grapes of the 'Sauvignon bijeli' variety
AuthorMartin Staroveški
MentorMarko Karoglan (mentor)
Committee memberMarko Karoglan (predsjednik povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
Committee memberDomagoj Stupić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Fiziološke i biokemijske promjene tijekom dozrijevanja grožđa uključuju sintezu šećera, polifenola i hlapljivih spojeva te razgradnju organskih kiselina. Raniji rokovi berbe, prije nego što je grožđe dosegnulo tehnološku zrelost, povezani su sa svježijim vinima niže alkoholne jakosti, visokim udjelom kiselina, svjetlijim i živahnim bojama, ali i negativnim zelenim aromama. Kasniji rokovi berbe mogu ugroziti kvalitetu vina smanjenjem kiselosti, povećanjem pH, gubitkom ili modifikacijom voćnih i cvjetnih mirisa. Odabir optimalnog roka berbe važna je odluka u uzgoju grožđa i proizvodnji vina te omogućuje vinarima modifikaciju senzornog profila i kvalitetu budućeg vina. Za potrebe ovog rada analiziran je sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'. Uzorkovanje je provedeno u tri roka berbe, a ustanovljeno je da je rok berbe imalo utjecaj na osnovne kemijske parametre grožđa i sadržaj estera, C13 norizoprenoida, masnih kiselina i ukupnih hlapljivih spojeva, dok nije ustanovljena promjena u sadržaju ukupnih aldehida, viših alkohola, hlapljivih fenola i terpena.
Abstract (english)
Physiological and biochemical changes during the ripening of grapes include the synthesis of sugars, polyphenols and volatile compounds and the breakdown of all organic acids. Earlier harvest dates, before the grapes have reached technological maturity, are associated with fresh wines of lower alcohol strength, high acid content, brighter and more lively colors, but also negative green aromas. Later harvest dates can decrease wine quality by reducing acidity, increasing pH, losing or modifying fruity and floral aromas. Choosing the optimal harvest date is an important decision in grape growing and wine production because it enables winemakers to modify the sensory profile and quality of the future wine. For the purposes of this work, the composition and content of volatile compounds in grapes of the 'Sauvignon white' variety were analyzed. Sampling was carried out in three harvest dates, and it was found that the harvest date had an influence on the basic chemical parameters of grapes and the content of esters, C13 norisoprenoids, fatty acids and total volatile compounds, while no change was found in the content of total aldehydes, higher alcohols, volatile phenols and terpenes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:259299
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
Embargo expiration date: 2024-10-26
Terms of useLicence In copyright icon
Created on2024-10-21 11:47:41