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master's thesis
Razvoj i treniranje senzorskog panela za procjenu gorčine vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:005956
Divjak, Carlo
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

Cite this document

Divjak, C. (2017). Razvoj i treniranje senzorskog panela za procjenu gorčine vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:005956

Divjak, Carlo. "Razvoj i treniranje senzorskog panela za procjenu gorčine vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:005956

Divjak, Carlo. "Razvoj i treniranje senzorskog panela za procjenu gorčine vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:005956

Divjak, C. (2017). 'Razvoj i treniranje senzorskog panela za procjenu gorčine vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:005956

Divjak C. Razvoj i treniranje senzorskog panela za procjenu gorčine vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:005956

C. Divjak, "Razvoj i treniranje senzorskog panela za procjenu gorčine vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:005956

Metadata
TitleRazvoj i treniranje senzorskog panela za procjenu gorčine vina
Title (english)Selection and training of a panel for sensory evaluation of wine bitterness intensity
AuthorCarlo Divjak
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 country2017-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Polifenolni spojevi su odgovorni za svojstva gorčine u vinu. U ovom radu proveden je odabir i trening senzorskog panela za procjenu intenziteta gorčine vina. Selekcija i trening ispitanika provedeni su primjenom testa propoznavanja otopina, triangl testom, ranking testovima te kvantitativnom deskriptivnom analizom. Za vrijeme treninga korišteni su kafein i enološki tanini kao referentni standardi u model otopini vina, dok je za procjenu intenziteta gorčine vina korišteno šest bijelih, jedno rose i četiri crna vina. Ukupni tanini u vinu određeni su spektrofotometrijski, dok ukupna kiselost i pH potenciomtrijski. Statističkom obradom podataka dobivenih tijekom treninga je zaključeno da ne postoji značajna razlika između kušača u senzorskom panelu (p > 0,05) što znači da su selekcija i trening uspješno provedeni. Utvrđena je i statistički začajna razlika između vina (p < 0,01) kao i dobra pozitivna korelacija između intenziteta gorčine i ukupnih tanina (r = 0,8524, p < 0,001).
Abstract (english)
Polyphenolic compounds are responsible for the bitterness elicited by wine. The aim of this study was to create and train a sensory panel for the determination of bitter intensity in wine. The selection and training was performed using a difference test, triangle test, ranking tests and quantitative descriptive analysis. For the training phase the following standards were used: caffeine and oenological tannins all dissolved in a model wine solution, while for the official evaluation of bitterness six white, one rose and four red wines were used. Total tannins were determined spectrophotometrically, while total acidity and pH potentiometrically. The statistical analysis of the results concluded that the selection and traning of the sensory panel was successfull (p > 0,05). Also there is a statistically significant difference between the selected wines (p < 0,01) as well as a strong positive correlation between the bitterness intensity and total tannins in wine (r = 0,8524, p < 0,001).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:005956
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-06 12:48:42