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master's thesis
Utjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac'
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:725139
Bestulić, Ena
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Bestulić, E. (2018). Utjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:725139

Bestulić, Ena. "Utjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:725139

Bestulić, Ena. "Utjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:725139

Bestulić, E. (2018). 'Utjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:725139

Bestulić E. Utjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:725139

E. Bestulić, "Utjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:725139

Metadata
TitleUtjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac'
Title (english)Effect of oak chips addition on the quality of 'St. Laurent' variety wine
AuthorEna Bestulić
MentorAna Jeromel (mentor)
Committee memberAna Jeromel (predsjednik povjerenstva)
Committee memberMarin Mihaljević Žulj (član povjerenstva)
Committee memberMarko Vinceković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2018-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Predmet ovog istraživanja bio je utvrditi kako će primjena hrastovog čipsa tijekom fermentativne faze vinifikacije utjecati na konačne karakteristike vina sorte ‘Lovrijenac’ (St. Laurent). Istraživanje je provedeno 2016. godine na vinogradarsko-vinarskom pokušalištu Jazbina Agronomskog fakulteta u Zagrebu. U istraživanju su korištene tri različite vrste hrastovog čipsa s obzirom na geografsko podrijetlo; Quercus alba (čips američkog hrasta), Quercus petraea (čips francuskog hrasta) te Quercus robur (čips slavonskog hrasta). Dobiveni rezultati ukazuju na pozitivan učinak primjene hrastovog čipsa na vino sorte ‘Lovrijenac’ u pogledu ekstrakcije spojeva iz drveta hrasta. Također, utvrđene su razlike u koncentraciji spojeva ovisno o vrsti korištenog drveta u pojedinoj varijanti. Kao najbogatije aromatskim spojevima pokazale su se varijante vina s dodanim američkim i francuskim čipsom dok su varijanta sa slavonskim čipsom i varijanta kontrole (klasična maceracija bez dodatka čipsa) ostvarile nešto slabije rezultate. Navedeno potvrđuju i rezultati senzornog ispitivanja gdje je najbolje ocijenjena varijanta s čipsom francuskog hrasta. Unatoč tome što rezultati istraživanja potvrđuju pozitivan utjecaj primjene čipsa na sastav i kvalitetu vina ‘Lovrijenac’, u svrhu postizanja optimalnih rezultata, prilikom izbora i dodavanja čipsa potrebno je uzeti u obzir i ostale čimbenike koji uvelike mogu doprinijeti pozitivnim karakteristikama konačnog vina.
Abstract (english)
The aim of this study was to explore the effects of oak chips addition during fermentation on ‘St. Laurent’ variety of wine. The experiment was preformed in 2016 at experimental cellar and vineyard Jazbina as part of Faculty of Agriculture, Zagreb. In this experiment, oak chips of different geographical origins was used; Quercus alba (american oak chips), Quercus petraea (french oak chips) and Quercus robur (croatian oak chips). The results showed a positive contribution of oak chips addition on the extraction of volatile aroma compounds in wine. Also, there was some differences observed regarding the accumulation of oak volatiles between different types of oak chips used. The wines treated with French and American oak chips presented higher concentration of studied compounds while wine treated with Croatian oak chips and control wine (traditional maceration without chips added) showed slightly lower results. Wine treated with French oak chips showed the best results during the sensory analysis. Although this study confirmed the positive effect of oak chips on quality of St. Laurent wine, in order to achieve the best results it is important to consider other factors that can contribute to wines final character.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:725139
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 students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-06-28 11:55:36