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undergraduate thesis
Određivanje fermentacijske arome u vinu Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:190221
Žilić, Ivana
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

Žilić, I. (2014). Određivanje fermentacijske arome u vinu Pošip (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:190221

Žilić, Ivana. "Određivanje fermentacijske arome u vinu Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:190221

Žilić, Ivana. "Određivanje fermentacijske arome u vinu Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:190221

Žilić, I. (2014). 'Određivanje fermentacijske arome u vinu Pošip', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:190221

Žilić I. Određivanje fermentacijske arome u vinu Pošip [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:190221

I. Žilić, "Određivanje fermentacijske arome u vinu Pošip", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:190221

Metadata
TitleOdređivanje fermentacijske arome u vinu Pošip
Title (english)Determinantion of compounds responsible for fermentation aroma in wine Pošip
AuthorIvana Žilić
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 country2014-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina rezultat je kombinacije brojnih hlapivih spojeva koji potječu iz grožđa ili nastaju tijekom fermentacije i dozrijevanja vina. Najveći udio hlapivih spojeva nastaje tijekom alkoholne fermentacije pri čemu dolazi do ekstrakcije spojeva iz krutih dijelova mošta, cijepanja prekursora primarne arome te sinteze mnogobrojnih hlapivih spojeva djelovanjem metabolizma kvasaca. Hlapivi spojevi, nastali kao produkt metabolizma kvasaca su viši alkoholi, esteri, masne kiseline te aldehidi. Ukupan udio spojeva arome iznosi od 0,8 do 1,2 g/L, a senzorski prag osjetljivosti je u rasponu od 10-1 do 10-10g/L. Cilj ovog rada bio je odrediti fermentacijsku aromu vina Pošip. Identifikacija i kvantifikacija spojeva arome provedena je pomoću plinske kromatografije s masenom detekcijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Prema dobivenim rezultatima aromi vina Pošip najviše doprinose esteri, dajući mu cvjetne i voćne karakteristike.
Abstract (english)
The aroma of wine is the result of a combination of numerous volatile compounds derived from grapes or formed during fermentation and maturation of wine. The largest amount of volatile compounds is produced during alcoholic fermentation where the extraction of compounds from solid parts of the grape must, cleavage of primary aroma precursor, and synthesis of numerous volatile compounds by the yeast's metabolism occurs. Volatile compounds, the products of the metabolism of yeasts, are higher alcohols, esters, fatty acids and aldehydes. Wines generally contain about 0,8– 1,2 g/L aromatic compounds, and it's detection threshold is from 10-1 to 10-10 g/L. The purpose of this work is to determine the fermentation aroma of Pošip wine. Identification and quantification of compounds was carried out by gas chromatography- mass spectrometry with solid-phase microextraction (SPME-GC/MS). According to the results, esters have contrube the most to aroma of Pošip wine, giving it fruity and floral characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:190221
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 09:21:34