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master's thesis
Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:919820
Filipović-Grčić, Ana-Marija
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

Filipović Grčić, A. M. (2014). Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:919820

Filipović Grčić, Ana Marija. "Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:919820

Filipović Grčić, Ana Marija. "Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:919820

Filipović Grčić, A. M. (2014). 'Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:919820

Filipović Grčić AM. Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:919820

A. M. Filipović Grčić, "Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:919820

Metadata
TitlePromjena koncentracija hlapivih komponenti u vinima Pošip i Graševina
Title (english)Volatile esters in wines Pošip and Graševina
AuthorAna-Marija Filipović-Grčić
MentorLeo Gracin (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 country2014-07-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aromu vina čini više stotina kemijskih spojeva. Najznačajniji spojevi arome se sintetiziraju za vrijeme alkoholne i jabučno-mliječne fermentacije metabolizmom kvasaca i bakterija. Ukupan udio spojeva arome iznosi od 0,8 do 1,2 g L-1, a senzorski prag osjetljivosti se kreće u rasponu od 10-4 do 10-12 g L-1. U radu je promatrana promjena hlapivih komponenti u vinu Pošip koje je skladišteno 120 dana pri nekontroliranim uvjetima u odnosu na vino skladišteno pri kontroliranim uvjetima. U vinu Graševina promatran utjecaj CaCO3 i K2CO3 na očuvanje koncentracija hlapivih komponenti, rezultati su pokazali da različite koncentracije CaCO3 mogu očuvati koncentracije hlapivih komponenti, dok su rezultati u uzorku vina kod kojeg je dodan K2CO3 pokazali da vino značajno gubi na koncentraciji hlapivih komponenti. Korištena je analitička metoda plinske kromatografije (HSS-GC ), te se pokazala adekvatnom u identificiranju hlapivih komponenti u vinima.
Abstract (english)
The aroma of wine is influenced by hundreds of different compounds. The most important aroma compounds are formed during alcohol fermentation and malolactic fermentation trought metabolism of bacteria and yeasts. Wines generally contain about 0,8– 1,2 g L-1 aromatic compounds, and it's detection threshold is from 10-4 to 10-12 g L-1. In this written work it was observed the change of volatile components in Pošip wine which was stored 120 days at uncontrolled conditions in relation to the wine stored in a controlled conditions. The Riesling wine was examined by the effects of CaCO3 and K2CO3 to preserve the concentration of the volatile components, the results showed that different concentrations of CaCO3 can keep the concentration of the volatile components, while the results for the sample in which the wine is added K2CO3 shown that wine significantly loses the concentration of the volatile components. It was used an analytical technique of gas chromatography (HSS-GC), and proved to be adequate to identify the volatile components in wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:919820
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 12:13:02