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undergraduate thesis
Određivanje pojedinih minerala u vinu sorte Rajnski rizling
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:570875
Piljek, Luka
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

Cite this document

Piljek, L. (2020). Određivanje pojedinih minerala u vinu sorte Rajnski rizling (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:570875

Piljek, Luka. "Određivanje pojedinih minerala u vinu sorte Rajnski rizling." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:570875

Piljek, Luka. "Određivanje pojedinih minerala u vinu sorte Rajnski rizling." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:570875

Piljek, L. (2020). 'Određivanje pojedinih minerala u vinu sorte Rajnski rizling', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:570875

Piljek L. Određivanje pojedinih minerala u vinu sorte Rajnski rizling [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:570875

L. Piljek, "Određivanje pojedinih minerala u vinu sorte Rajnski rizling", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:570875

Metadata
TitleOdređivanje pojedinih minerala u vinu sorte Rajnski rizling
Title (english)Determination of certain minerals in wine Rhine Riesling
AuthorLuka Piljek
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 country2020-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kemijski sastav, te udjeli i međusobni odnosi pojedinih sastojaka vina direktno utječu na kvalitetu i senzorna svojstva vina. Poznavanje njihovih udjela je od izuzetne važnosti za procjenu kvalitete i autentičnosti vina. Između velikog broja sastojaka mogu se istaknuti mineralni sastojci čija prisutnost i udio utječe na senzorska svojstva, zdravstvenu ispravnost i zemljopisno podrijetlo vina. Enološke prakse u različitim fazama proizvodnje vina mogu također biti izvor makro i mikroelemenata u vinu. Stoga je važno pratiti razine određenih elemenata u moštu i vinu, jer metali mogu uzrokovati nepoželjne promjene arome, okusa i boje vina, a neki su potencijalno toksični za ljude. U ovom radu analizirana su vina Rajnski Rizling šest proizvođača zapadne kontinentalne Hrvatske, regije Središnja bregovita, Hrvatska, podregije Plešivica, godina proizvodnje 2018. Fizikalno-kemijskim metodama određene su koncentracije šećera, sumpora, ukupnih i hlapivih kiselina te alkohola. Tehnikom induktivno spregnute plazme masene spektrometrije (ICP-MS) utvrđena je i koncentracija 8 minerala. Sva analizirana vina bila su u skladu s koncentracijama propisane Zakonom o vinu.
Abstract (english)
The chemical composition, and the proportions and interrelationships of individual wine ingredients directly affect the quality and sensory properties of wine. Knowing their proportions is extremely important for assessing the quality and authenticity of wine. Among the large number of ingredients, mineral ingredients can be highlighted, the presence and share of which affect the sensory properties, health and geographical origin of the wine. Oenological practices at different stages of wine production can also be a source of macro and micronutrients in wine. It is therefore important to monitor the levels of certain elements in the must and wine, as metals can cause undesirable changes in the aroma, taste and color of wine, and some are potentially toxic to humans. In this paper, Rhine Riesling wines from six producers of western continental Croatia, Central Hills of Croatia region, Plešivica subregion, year of production 2018 were analyzed. Physico-chemical methods were used to determine concentrations of sugar, sulfur, total and volatile acids and alcohol. The concentration of 8 minerals was determined by the inductively coupled plasma mass spectrometry (ICP-MS). All analyzed wines were in accordance with the concentrations prescribed by the Wine Act of Republic Croatia.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:570875
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 on2020-07-09 10:44:24