prikaz prve stranice dokumenta Određivanje primarne arome bijelog grožđa
Access restricted to students and staff of home institution
master's thesis
Određivanje primarne arome bijelog grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:734942
Vibovec, Helena
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

Vibovec, H. (2014). Određivanje primarne arome bijelog grožđa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:734942

Vibovec, Helena. "Određivanje primarne arome bijelog grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:734942

Vibovec, Helena. "Određivanje primarne arome bijelog grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:734942

Vibovec, H. (2014). 'Određivanje primarne arome bijelog grožđa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:734942

Vibovec H. Određivanje primarne arome bijelog grožđa [Master's 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:159:734942

H. Vibovec, "Određivanje primarne arome bijelog grožđa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:734942

Metadata
TitleOdređivanje primarne arome bijelog grožđa
Title (english)Determination varietal aroma of white grapes
AuthorHelena Vibovec
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 country2014-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina je jedan od najvažnijih parametara u formiranju kvalitete vina, a ovisi o brojnim fakto-rima poput sorte i zrelosti grožđa, postupcima koji prethode fermentaciji, samoj fermentaciji, aktivnosti kvasa-ca te starenju vina. Spojevi arome podrijetlom iz grožđa, zaslužni za formiranje primarne (sortne) arome, for-miraju kvalitetu i regionalni karaktera vina. Škrlet bijeli je autohtona hrvatska sorta koja se uzgaja u vinogra-darskim regijama Moslavine i Pokuplja. Cilj rada je utvrditi postoji li razlika u fizikalno-kemijskim svojstvima i koncentraciji spojeva primarne arome, među moštovima proizvedenim u vinogradarskim regijama Moslavine i Pokuplja. Asimilirajući dušik određen je metodom formolne titracije, dok je mikroekstrakcija na čvrstoj fazi sa plinskom kromatografijom korištena za određivanje spojeva iz skupine C6-alkohola i C6-aldehida, mono-terpena te C13-norizoprenoida. Dobiveni rezultati su pokazali razlike u fizikalno-kemijskim svojstvima i pri-marnoj aromi između moštova proizvedenih u različitim vinogradarskim regijama.
Abstract (english)
Wine aroma is one of the most important parameters used to determine wine character and quality. It depends on the variety, grape maturity, prefermentative and vinification procedures as well yeast activity and wine aging. Odoriferous compounds originatin in grapes, responsible for varietal aromas of wines, play important role in the quality and regional character of wines.. Vitis vinifera cv. Škrlet bijeli is an autochthonous cultivar in areas of Moslavina and Pokuplje, viticulture regions of Croatia. The aim of this research was to determine whether there are differences in physical and chem-ical properties and varietal aroma compound concentrations, among must produced in those wine-growing regions. Formol titrations, applied for YAN measurements in must samples, and solid phase microextraction followed by gas chromatography, were used to determine C6-alchohols and C6-aldehydes, monoterpenes and C13-norisoprenoides. Obtained results indicate that there are differences in physical and chemical properties and varietal aroma compound concentrations between must from different wine-growing region.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:734942
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 on2017-05-02 12:18:44