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master's thesis
Kemometrijska karakterizacija vina sorte graševina prema zaštićenoj oznaci izvornosti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:271695
Radnić, Marija
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

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Radnić, M. (2021). Kemometrijska karakterizacija vina sorte graševina prema zaštićenoj oznaci izvornosti (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:271695

Radnić, Marija. "Kemometrijska karakterizacija vina sorte graševina prema zaštićenoj oznaci izvornosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:271695

Radnić, Marija. "Kemometrijska karakterizacija vina sorte graševina prema zaštićenoj oznaci izvornosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:271695

Radnić, M. (2021). 'Kemometrijska karakterizacija vina sorte graševina prema zaštićenoj oznaci izvornosti', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:271695

Radnić M. Kemometrijska karakterizacija vina sorte graševina prema zaštićenoj oznaci izvornosti [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:271695

M. Radnić, "Kemometrijska karakterizacija vina sorte graševina prema zaštićenoj oznaci izvornosti", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:271695

Metadata
TitleKemometrijska karakterizacija vina sorte graševina prema zaštićenoj oznaci izvornosti
Title (english)Chemometric characterization of graševina wines according to the protected indication of originality
AuthorMarija Radnić
MentorVlatka Petravić Tominac (mentor)
Committee memberMara Banović (član povjerenstva)
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 country2021-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Graševina se smatra autohtonom sortom u Republici Hrvatskoj, a ujedno je i najzastupljenija vinska sorta bijeloga grožđa radi velike rodnosti i kvalitetnog grožđa, mošta i vina. Vino je zelenkasto-žute boje, svježeg i harmoničnog okusa, vrlo ugodne svježine, blage kiselosti i izražene arome. U radu je analizirano 360 uzoraka vina sorte Graševina. Uzorci su podijeljeni prema kategoriji na vrhunsko vino s kontroliranim zemljopisnim podrijetlom (KZP) i kvalitetno vino KZP sa zaštićenom oznakom izvornosti (ZOI). Cilj rada bio je odrediti fizikalno-kemijske karakteristike vina proizvedenih od sorte Graševina te na temelju toga definirati njihove regionalne karakteristike. Pritom su korištene infracrvena spektroskopija s Fourierovom transformacijom (FTIR) i odgovarajuće kemometrijske tehnike poput analize varijance (ANOVA) i analize glavnih komponenata (PCA), koje pružaju mogućnost sistematiziranja podataka dobivenih za vina s različitim ZOI. Dobiveni rezultati su pokazali da postoji razlika u sastavu vina proizvedenih od sorte Graševina iz promatranih podregija sa ZOI.
Abstract (english)
Graševina is an autochthonous variety in the Republic of Croatia. It is the most represented wine variety of white grapes due to high yields and quality grapes, must and wine. The wine is greenish-yellow in color and has a fresh and harmonious taste, very pleasant freshness, mild acidity and pronounced aroma. In this work 360 samples of Graševina wine were used. The samples were grouped into categories on quality wine with controlled geographical origin and high quality wine with protected designation of origin (PDO). The aim of this study was to determine the physico-chemical characteristics of wines produced from the Graševina variety and on that basis to define their regional characteristics. Fourier transform infrared spectroscopy (FTIR) and appropriate chemometric techniques such as analysis of variance (ANOVA) and principal components analysis (PCA) were used, which provide the possibility of systematizing the data obtained for wines with different PDO. The obtained results showed that there is a difference in the composition of wines produced from the Graševina variety from the observed subregions with PDO.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:271695
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-26 10:50:32