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undergraduate thesis
Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:591715
Joukhadar, Lejla
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

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Joukhadar, L. (2016). Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:591715

Joukhadar, Lejla. "Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:591715

Joukhadar, Lejla. "Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:591715

Joukhadar, L. (2016). 'Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:591715

Joukhadar L. Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:591715

L. Joukhadar, "Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:591715

Metadata
TitleAnaliza arome bijelog vina proizvedenog primjenom različitih tehnologija
Title (english)Analysis aroma white wine produced using different technology
AuthorLejla Joukhadar
MentorKarin Kovačević Ganić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2016-06-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina rezultat je kombinacije brojnih hlapivih spojeva koji potječu iz grožđa ili nastaju tijekom fermentacije i dozrijevanja vina pri čemu se kvantitativno najznačajniji spojevi sintetiziraju tijekom alkoholne fermentacije djelovanjem metabolizma kvasaca. Cilj ovog rada bio je utvrditi utjecaj alkoholne te jabučno-mliječne fermentacije i dodatka hrastovog „čipsa“ tijekom odležavanja na aromu vina Muškat. Identifikacija i kvantifikacija spojeva arome provedena je pomoću plinske kromatografije s masenom detekcijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Rezultati su pokazali da vino proizvedeno jabučno-mliječnom fermentacijom i uz dodatak hrastovog „čipsa“ karakteriziraju veće koncentracije linalola i α-terpineola, β-damaskenona, i-butanola, 2,3-butandiola, dietil sukcinata, i-amil acetata te furfurala koji se ekstrahirao iz dodanog hrastovog „čipsa“.
Abstract (english)
The aroma of wine is a result of the combination of numerous volatile compounds derived from grapes or formed during fermentation and maturation of wine. Quantitatively the most important aroma compounds are formed during alcohol fermentation through yeasts metabolism. The aim of this study was to determine the influence of alcoholic and malolactic fermentation and the influence of oak „chips“ addition during wine aging on aroma of Muscat wine. Identification and quantification of compounds was carried out by gas chromatography- mass spectrometry with solid-phase microextraction (SPME-GC/MS). The results showed that wine produced with malolactic fermentation and added oak „chips“ is characterized with higher concentrations of linalool, α-terpineol, β- damascenone, i-butanol, 2,3-butanediol, diethyl succinate, i-amyl acetate and furfural which was extracted from added oak „chips“.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:591715
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:46:19