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undergraduate thesis
Utjecaj maceracije na fermentacijsku aromu vina Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:597023
Sigeti, Ana
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

Sigeti, A. (2014). Utjecaj maceracije na fermentacijsku aromu vina Pošip (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:597023

Sigeti, Ana. "Utjecaj maceracije na fermentacijsku aromu vina Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:597023

Sigeti, Ana. "Utjecaj maceracije na fermentacijsku aromu vina Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:597023

Sigeti, A. (2014). 'Utjecaj maceracije na fermentacijsku aromu vina Pošip', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:597023

Sigeti A. Utjecaj maceracije na fermentacijsku aromu vina Pošip [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:597023

A. Sigeti, "Utjecaj maceracije na fermentacijsku aromu vina Pošip", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:597023

Metadata
TitleUtjecaj maceracije na fermentacijsku aromu vina Pošip
Title (english)Impact maceration on fermentation aroma of wine Pošip
AuthorAna Sigeti
MentorKarin Kovačević Ganić (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 country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Aroma vina podrazumijeva impresiju okusnih i mirisnih komponenti vina i jedan je od najvažnijih parametara koji definira kvalitetu vina. Rezultat je kombinacije brojnih hlapivih spojeva koji potječu iz grožđa ili nastaju tijekom alkoholne fermentacije i dozrijevanja vina. Najveća koncentracija hlapivih spojeva nastaje tijekom alkoholne fermentacije djelovanjem metabolizma kvasaca, pri čemu dolazi do sinteze viših alkohola, estera, hlapivih masnih kiselina i aldehida. Na koncentraciju spojeva arome osim agrotehničkih uvjeta utječu i primjenjeni enološki postupci te uvjeti skladištenja vina. Hladna maceracija se koristi u vinarstvu s ciljem poboljšavanja boje i arome vina. Cilj rada je bio utvrditi utjecaj hladne maceracije na aromu vina Pošip. Uzorci vina Pošip analizirani su metodom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Identificirano je 13 različitih spojeva, a fermentacijskoj aromi analiziranih uzoraka najviše doprinose acetatni esteri: izoamil, heksil, feniletil acetat, nastali radom kvasca za vrijeme alkoholne fermentacije su nosioci voćno– cvijetne arome mladih vina. Ukupnoj fermentacijskoj aromi vina također doprinose i monoterpenski alkoholi linalol i α- terpineol.
Abstract (english)
The wine aroma implies an impression of flavor and aroma components of wine and it is one of the most important parameters defining the quality of the wine. It is the result of combination of many volatile compounds derived from grapes or formed during alcoholic fermentation and maturation of wines. The highest amount of the volatile compounds is produced during alcoholic fermentation by the yeast metabolism, whereby the synthesis of higher alcohols, esters, volatile fatty acids and aldehydes is occurring. Agro-technical conditions, applied oenological procedures and storage conditions of wine affect on the concentration of aromatic compounds. Cold maceration is used in winemaking to improve wine color and flavor. The aim of the study was to determine the effect of cold maceration on wine Pošip. Pošip wine samples were analyzed by gas chromatography with mass spectrometry and microekstraction on solid phase (SPME-GC / MS). 13 different compounds were identified. The major contributors to the fermentation aroma of the analyzed samples are acetate esters: iso-amyl, hexyl, phenylethyl acetate, which contribute to the fruity- floral aromas of wines. Monoterpene alcohols linalol and α- terpineol also contribute to the total fermentation aroma of wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:597023
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 12:59:39