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undergraduate thesis
Određivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:003624
Vološen, Tomislav
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

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Vološen, T. (2017). Određivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:003624

Vološen, Tomislav. "Određivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:003624

Vološen, Tomislav. "Određivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:003624

Vološen, T. (2017). 'Određivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:003624

Vološen T. Određivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:003624

T. Vološen, "Određivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:003624

Metadata
TitleOdređivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela
Title (english)Aroma determination of rose wine produced after blending of Pinot gris and Izabela
AuthorTomislav Vološen
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 country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj završnog rada bio je odrediti tvari arome domaćeg rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela, berba 2016. Detektirana je veća koncentracija viših alkohola i manja koncentracija estera, što ukazuje da se fermentacija odvijala pri višim temperaturama. Osnovna analiza vina obuhvaćala je određivanje etanola kemijskom i denzimetrijskom metodom, određivanje koncentracije neprevrelog šećera, slobodnog, vezanog i ukupnog sumpora te hlapljive i ukupne kiseline. Enzimskim kitom je određena koncentracija glicerola. Papirnom kromatografijom utvrđena je prisutnost vinske i jabučne kiseline, dok mliječna, limunska i octena nisu detektirane. Vino je podvrgnuto HPLC i GC analizi pri čemu su određene hlapljive komponente i etanol. Svi analizirani parametri koji podliježu zakonskoj regulativi, nalaze se unutar dopuštenih granica.
Abstract (english)
The goal of final work was to determine the aroma of domestic rose wine produced after blending of Pinot gris and Isobela, year 2016. The higher concentration of higher alcohols and lower concentration of esters were detected, which indicate that the fermentation took place at higher temperatures. Basic analysis included determination of ethanol by chemical and densimetric method, determination of residual sugars, free, bound and total sulfur dioxide as well as total and volatile acids. Glycerol concentration was determined by the enzyme kit. The presence of wine and malic acid was specified by paper chromatography, while lactic, citric and acetic acids were not detected. Wine was also subjected to HPLC and GC analyses, due to determination of volatile components and ethanol. All analyzed parameters are within the permitted limits.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:003624
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-13 09:15:08