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master's thesis
Arome pošipa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:048380
Gršković, Frano
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

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

Cite this document

Gršković, F. (2011). Arome pošipa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:048380

Gršković, Frano. "Arome pošipa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:048380

Gršković, Frano. "Arome pošipa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:048380

Gršković, F. (2011). 'Arome pošipa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:048380

Gršković F. Arome pošipa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 August 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:048380

F. Gršković, "Arome pošipa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:048380

Metadata
TitleArome pošipa
Title (english)Aromas of pošip wine
AuthorFrano Gršković
MentorLeo Gracin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2011-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Od mnogo hlapljivih komponenti u vinu određene od njih imaju poseban i značajan utjecaj na aromu. U ovom radu izvest će se identifikacija i kvantifikacija tih komponenata. Istraživanje će se provoditi na sorti vina srednje i južne Dalmacije, pošip. Rezultati su dobiveni metodom određivanja hlapljivih sastojaka vina plinskom kromatografijom/masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Pošip karakteriziraju slijedeći spojevi: izoamil acetat, etil heksanoat, etil oktanoat te linalool (predstavnik terpena). S obzirom da su esteri nositelji voćne arome a terpeni cvjetne zaključujemo da pošip karakterizira voćnost. Na području dva zemljopisno vrlo bliska/susjedna lokaliteta (Čara i Smokvica) nisu se očekivale ovolike razlike u koncentracijama spojeva arome između pojedinih uzoraka.
Abstract (english)
From many volatile components in wine certain of them have a special and significant impact on the aroma. This paper will perform the identification and quantification of these components. Research will be conducted on the varieties of wine, middle and south Dalmatia, Pošip. The results have been obtained by using the method to establish volatile ingredients of wine, gas chromatography/mass spectrometry with solid phase microextraction (SPME-GC/MS). Pošip is characterized by following compounds: isoamyl acetate, ethyl hexanoate, ethyl octanoate and linalool (representative of terpenes). Since the esters are carriers of fruit aroma and terpenes flower aroma, Pošip is characterized by fruity aroma. In the two very close/adjacent sites (Čara and Smokvica) there were not expected so many differences in the concentrations of aroma compounds between individual samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:048380
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-30 12:44:55