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master's thesis
Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:715096
Kožić, Kristina
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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Kožić, K. (2017). Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715096

Kožić, Kristina. "Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:715096

Kožić, Kristina. "Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:715096

Kožić, K. (2017). 'Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:715096

Kožić K. Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715096

K. Kožić, "Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715096

Metadata
TitleOdređivanje fermentacijske arome u bijelom vinu domaće proizvodnje
Title (english)Aroma determination of white wine by domestic production
AuthorKristina Kožić
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 country2017-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Aromu vina čine brojni hlapljivi spojevi koji potječu iz grožđa ili nastaju tijekom fermentacije i dozrijevanja vina. Najvažniji spojevi arome, čija koncentracija iznosi od 0,8 do 1,2 g L-1, sintetiziraju se tijekom alkoholne i jabučno-mliječne fermentacije metabolizmom kvasaca i bakterija. Najznačajniji hlapljivi spojevi u vinu su viši alkoholi, esteri te monoterpenski alkoholi, koji su nositelji cvjetnih i voćnih aroma. Za određivanje viših alkohola, estera i aldehida u domaćem bijelom vinu proizvedenom 2016. godine kupažiranjem sorti Rajnski rizling, Pinot sivi i Pinot bijeli, korištene su plinska kromatografija (GC) i tekućinska kromatografija visoke djelotvornosti (HPLC). Provedene su i kemijske analize određivanja koncentracije neprevrelog šećera, slobodnog, vezanog i ukupnog sumpora, ukupnih i hlapljivih kiselina te etanola. Etanol je također određen denzimetrijskom metodom i HPLC-om. Glicerol je određen pomoću enzimskog kita i HPLC metode. Papirnom kromatografijom utvrđena je prisutnost jabučne i vinske kiseline dok mliječna, octena i limunska nisu detektirane, što je potvrđeno i HPLC metodom. Rezultati su pokazali da se analizirano domaće vino nalazi u okviru dopuštenih zakonskih granica te da je udio aromatičnih spojeva zadovoljavajući.
Abstract (english)
Wine aroma consists of numerous volatile compounds that come from grapes or they are formed during the fermentation and wine maturation. The most important aroma compounds, ranging from 0.8 to 1.2 g L-1, are synthesized during alcoholic and malolactic fermentation by yeasts and bacteria. The most significant volatile compounds in wine are higher alcohols, esters and monoterpene alcohols, which are the carriers of floral and fruit aromas. Gas chromatography (GC) and high performance liquid chromatography (HPLC) were used to determine higher alcohols, esters and aldehydes in domestic white wine produced in 2016 by blending Rhine riesling, Pinot gris and Pinot blanc. Chemical analyses for determination of ethanol, residual sugars, free, bound and total sulfur dioxide, total and volatile acids were also performed. Ethanol was also determinated by densitometric method and HPLC. Glycerol was determined by the enzyme kit and HPLC. Paper chromatography showed the presence of malic and tartaric acid while lactic, acetic and citric were not detected, as confirmed by the HPLC method. The results have shown that analyzed domestic wine is within the legal limits allowed by wine regulation and that aromatic compound content is satisfactory.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:715096
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-16 10:30:23