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undergraduate thesis
Aroma vina pošip nakon 60 mjeseci starenja u bocama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:541136
Dorner, Amanda
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

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Dorner, A. (2019). Aroma vina pošip nakon 60 mjeseci starenja u bocama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:541136

Dorner, Amanda. "Aroma vina pošip nakon 60 mjeseci starenja u bocama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:541136

Dorner, Amanda. "Aroma vina pošip nakon 60 mjeseci starenja u bocama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:541136

Dorner, A. (2019). 'Aroma vina pošip nakon 60 mjeseci starenja u bocama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:541136

Dorner A. Aroma vina pošip nakon 60 mjeseci starenja u bocama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:541136

A. Dorner, "Aroma vina pošip nakon 60 mjeseci starenja u bocama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:541136

Metadata
TitleAroma vina pošip nakon 60 mjeseci starenja u bocama
Title (english)Aroma of Pošip wine after 60 months of bottle ageing
AuthorAmanda Dorner
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 country2019-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina ovisi o brojnim faktorima kao što su sorta grožđa, vinogradarska praksa te primijenjeni enološki postupci tijekom proizvodnje i starenja vina. Cilj ovog rada bio je odrediti spojeve arome u vinima Pošip, proizvedenim različitim enološkim postupcima (predfermentativna maceracija, autohtoni kvasci i dodatak anrtioksidansa - glutation i sumporov dioksid), nakon 60 mjeseci starenja u bocama. Spojevi arome analizirani su primjenom plinske kromatografije s masenom detekcijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Dobiveni rezultati pokazali su kako primjena predfermentativne maceracije kao ni alkoholna fermentacija autohtonim kvascima nisu rezultirali značajnim promjenama u koncentraciji analiziranih spojeva arome. Jedino je dodatak antioksidansa imao utjecaj njihove koncentracije, pri čemu je kombinacija glutationa i sumporovog dioksida rezultirala najboljim očuvanjem spojeva arome, odnosno njihovim najvišim koncentracijama.
Abstract (english)
Wine aroma depends on numerous factors, such as grape variety, agricultural practices as well as applied enological practices during vinification and ageing of wine. The aim of this work was to evaluate aroma compounds in Pošip wines, produced by different enological practices (prefermentative maceration, indigenous yeast strains and antioxidants additions - sulfur dioxide and glutathione), after 60 months of ageing in bottles. Aroma compounds were analyzed by solid phase microextraction prior to gas chromatography coupled with mass spectrometry (SPME-GC/MS). Obtained results showed that application of preferemntative maceration, as well as indigenous yeast fermentation, did not influence important changes in concentrations of aroma compounds. The only positive effect had the antioxidant addition, primarily a combination of glutathione and sulfur dioxide that resulted in the best preservation (i.e., higher concentration) of aroma compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:541136
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
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Created on2020-11-11 11:43:29