prikaz prve stranice dokumenta Utjecaj enoloških postupaka na sastav arome vina Pošip
Access restricted to students and staff of home institution
doctoral thesis
Utjecaj enoloških postupaka na sastav arome vina Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:622190
Tomašević, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Tomašević, M. (2017). Utjecaj enoloških postupaka na sastav arome vina Pošip (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, Marina. "Utjecaj enoloških postupaka na sastav arome vina Pošip." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, Marina. "Utjecaj enoloških postupaka na sastav arome vina Pošip." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, M. (2017). 'Utjecaj enoloških postupaka na sastav arome vina Pošip', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević M. Utjecaj enoloških postupaka na sastav arome vina Pošip [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 March 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:622190

M. Tomašević, "Utjecaj enoloških postupaka na sastav arome vina Pošip", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:622190

Metadata
TitleUtjecaj enoloških postupaka na sastav arome vina Pošip
Title (english)Influence of oenological practices on the aroma composition of Pošip wine
AuthorMarina Tomašević
MentorKarin Kovačević-Ganić (mentor)
Committee memberLeo Gracin (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2017-06-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		663 - Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry
Abstract
Cilj ovog rada bio je istražiti utjecaj predfermentativne maceracije, soja kvasca te dodatka antioksidansa (sumporov dioksid i glutation) na aromu vina Pošip. Vina su proizvedena vinifikacijom u inoks tankovima i u hrastovim barrique bačvama. Uzorci vina analizirani su u trenutku punjenja te nakon 3, 6, 9 i 12 mjeseci starenja u bocama. Spojevi arome analizirani su primjenom plinske kromatografije s masenom detekcijom (GC/MS) nakon prethodne mikroekstrakcije na čvrstoj fazi (SPME) ili slektivne ekstrakcije hlapivih tiola primjenom p-hidroksimerkuribenzoata i jakog anionskog izmjenjivača. Intenzitet mirisa tiola određen je kvantitativnom deskriptivnom senzorskom analizom. Dobiveni rezultati pokazali su da primijenjeni enološki postupci značajno utječu na sastav spojeva arome, a ovisno o pojedinom postupku ili njihovoj kombinaciji mogu se proizvesti vina različitih karakteristika.
Abstract (english)
The aim of this research was to study the effect of pre-fermentative maceration, yeast strain and antioxidant addition (sulfur dioxide and glutathione) on the aroma of Pošip wine. Vinification was conducted using inox tanks and oak barrels. Wine samples were subjected to analysis at the bottling and after 3, 6, 9 and 12 months of aging in bottles. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC/MS) after solidphase microextraction (SPME) or selective extraction of volatile thiols using p-hydroxymercurybenzoate and strong anion exchange column. Intensity of the thiols aroma was evaluated by quantitative descriptive sensory analysis. The obtained results showed that appplied enological treatments significantly influenced the aroma compounds, and applying individual process or their combination, wines with different aroma characteristics could be produced.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:622190
Study programmeTitle: Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-18 11:46:12