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undergraduate thesis
Sumporni spojevi pozitivan i negativan utjecaj na aromu vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:646196
Šenjug, Dora
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

Šenjug, D. (2020). Sumporni spojevi pozitivan i negativan utjecaj na aromu vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:646196

Šenjug, Dora. "Sumporni spojevi pozitivan i negativan utjecaj na aromu vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:646196

Šenjug, Dora. "Sumporni spojevi pozitivan i negativan utjecaj na aromu vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:646196

Šenjug, D. (2020). 'Sumporni spojevi pozitivan i negativan utjecaj na aromu vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:646196

Šenjug D. Sumporni spojevi pozitivan i negativan utjecaj na aromu vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:646196

D. Šenjug, "Sumporni spojevi pozitivan i negativan utjecaj na aromu vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:646196

Metadata
TitleSumporni spojevi pozitivan i negativan utjecaj na aromu vina
Title (english)Sulfur compounds positive and negative influence on wine flavor
AuthorDora Šenjug
MentorMarina Tomašević (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 country2020-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je literaturni pregled sumpornih spojeva u vinu, njihov utjecaj na senzorska svojstva vina te metode određivanja. Predstavnici hlapivih sumpornih spojeva odgovornih za negativnu aromu su sumporovodik, merkaptani i dimetil sulfid, dok su nositelji pozitivnih aroma sortni tioli 3SH, 3SHA te 4MSP. Na njihovu koncentraciju u vinu utječu brojni čimbenici kao što su fizikalno-kemijski sastav mošta, uvjeti alkoholne fermentacije, soj kvasca koji se koristi za fermentaciju, uvjeti i temperatura maceracije, prisutnost kisika, dodatak bakra te starenje vina u bačvama. U vinu se nalaze u niskim koncentracija i imaju niske senzorske pragove osjetljivosti, stoga se za analizu hlapivih sumpornih spojeva najčešće koristi plinska kromatografija s masenim sprektrometrom kao detektorom (GC/MS) radi svoje osjetljivosti, specifičnosti i pouzdanosti.
Abstract (english)
The aim of this paper, based on scientific literature, was to present an overview of most important sulfur comopounds in wine, their impact on sensory characteristics as well as methods for their detection. Representatives of negative volatile sulfur compounds are hydrogen sulfide, mercaptans and dimethyl sulfide, while positive ones are varietal thiols 3SH, 3SHA and 4MSP. Their concentration in wine is influenced by numerous factors such as the composition of the must, the conditions during alcoholic fermentation, the yeast strain used for fermentation, the conditions and temperature of maceration, the presence of oxygen, addition of copper and aging of the wine in barrels.They are present in low concentration in wine and have low sensitivity thresholds and therefore the gas chromatography with a mass spectrometry(GC/MS) is the method most often used for the analysis of these compounds due to its sensibility, specificity and reliability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:646196
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-02 09:46:54