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undergraduate thesis
Utjecaj bakra na formiranje arome u vinu Sauvignon blanc
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:450025
Barić, Mia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Barić, M. (2011). Utjecaj bakra na formiranje arome u vinu Sauvignon blanc (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:450025

Barić, Mia. "Utjecaj bakra na formiranje arome u vinu Sauvignon blanc." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:450025

Barić, Mia. "Utjecaj bakra na formiranje arome u vinu Sauvignon blanc." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:450025

Barić, M. (2011). 'Utjecaj bakra na formiranje arome u vinu Sauvignon blanc', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:450025

Barić M. Utjecaj bakra na formiranje arome u vinu Sauvignon blanc [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:450025

M. Barić, "Utjecaj bakra na formiranje arome u vinu Sauvignon blanc", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:450025

Metadata
TitleUtjecaj bakra na formiranje arome u vinu Sauvignon blanc
Title (english)The influence of copper on aroma formation in wine Sauvignon Blanc
AuthorMia Barić
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2011-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Na aromu vina tijekom proizvodnje utječu mnogi faktori, a kisik je jedan od njih. Mošt i vino tijekom primarne obrade, fermentacije i prilikom punjenja u boce izlažu se kisiku, što rezultira neželjenim gubitkom aroma. Promjene u aromi utječu na konaĉan odabir vina kod konzumenata. Upotrebom bakra u proizvodnji bijelih vina (pogotovo sauvignona), smanjuje se djelovanje kisika što pozitivno utječe na očuvanje arome sorte. Sauvignon blanc nasadi u jednom od vinograda Međimurja špricani su sa smjesom dviju različitih koncentracija bakra (Cu). U uzorcima vina dobivenih od špricanih nasada Sauvignon blanc izmjerene su koncentracije Cu atomskom apsorpcijskom spektrofotometrijom (AAS). Nosioci tercijarne arome su među ostalim i viši alkoholi (glicerol, sorbitol, manitol i dr.) koji nastaju tijekom fermentacije. Za određivanje sorbitola i manitola korištena je kapilarna ionska kromatografija (ICS), dok je glicerol određen pomoću tekućinske kromatografije visoke djelotvornosti (HPLC). Rezultati su pokazali da uzorak vina Sauvignon blanc koji je bio šprican s većim koncentracijama Cu sadrži veće koncentracije bakra i tvari arome - manitola i sorbitola.
Abstract (english)
Wine aroma during production is affected by many factors, and oxygen is one of them. During pretreatment, fermentation and bottling must and wine are exposed to oxygen, resulting in unwanted loss of aroma. Changes in wine aroma characteristics have great importance for consumer acceptance. Using copper in the white wine production (especially Sauvignon), the oxygen impact is reduced which lead to preservation of aroma compounds. Sauvignon Blanc vines in vineyard of MeĊimurje were sprayed with mixture of two different concentrations of copper (Cu). In the wine samples of Sauvignon Blanc harvested from sprayed vines, concentration of Cu was detected by atomic absorption spectrophotometry (AAS). The secondary aroma holders are among others higher alcohols (glycerol, sorbitol, mannitol, etc.) produced during fermentation. Determination of sorbitol and mannitol was done by capillary ion chromatography (ICS), while glycerol was determined using high performance liquid chromatography (HPLC). The results showed that the wine sample of Sauvignon Blanc which was sprayed with higher concentrations of Cu contains higher concentrations of copper and aroma compounds such as mannitol and sorbitol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:450025
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-18 13:14:41