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master's thesis
Kvantitativna deskriptivna analiza tiola u vinu Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:204048
Bakula, Marijana
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

Bakula, M. (2015). Kvantitativna deskriptivna analiza tiola u vinu Pošip (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:204048

Bakula, Marijana. "Kvantitativna deskriptivna analiza tiola u vinu Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:204048

Bakula, Marijana. "Kvantitativna deskriptivna analiza tiola u vinu Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:204048

Bakula, M. (2015). 'Kvantitativna deskriptivna analiza tiola u vinu Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:204048

Bakula M. Kvantitativna deskriptivna analiza tiola u vinu Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:204048

M. Bakula, "Kvantitativna deskriptivna analiza tiola u vinu Pošip", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:204048

Metadata
TitleKvantitativna deskriptivna analiza tiola u vinu Pošip
Title (english)Quantitative descriptive analysis of volatile thiols in Pošip wine
AuthorMarijana Bakula
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 country2015-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kvantitativna deskriptivna analiza (QDA) je jedna od metoda deskriptivne analize koja uključuje kvalitativnu i kvantitativnu procjenu senzorskih svojstava od strane odabranog i educiranog panela. Panelisti sa razvijenim i usvojenim zajedničkim jezikom opisuju svojstva vina i pridonose razumijevanju razlika između pojedinih uzoraka vina. Cilj ovog istraživanja je bio primjena QDA metode u ocjenjivanju intenziteta hlapivih tiola (4MMP- šimšir, 3MH- grejp i 3MHA- marakuja) u vinu Pošip. Ocjenjivana vina su proizvedena primjenom različitih enoloških postupaka: predfermentativne maceracije, različitih sojeva kvasca (autohtoni i komercijalni) te dodatkom antioksidansa pri punjenju u boce, te vinifikaciju u inoks tankovima te barrique bačvama. Rezultati su pokazali da se upotrebom antioksidansa pri punjenju postižu najveći intenziteti sva tri tiola, dakle postiže se očuvanje hlapivih sastojaka tijekom starenja vina. U vinu proizvedenom u inoks tankovima su određeni viši intenziteti tiola u odnosu na vina proizvedena u barrique bačvama.
Abstract (english)
Quantitative Descriptive Analysis (QDA) is one of the descriptive analysis methods which includes the detection and description of both qualitative and quantitative sensory components by the selected and trained sensory panel. Panelists, by developed and adopted common language, describe the characteristics of the wine and contribute to the understanding of the differences between wine samples. The aim of this study was the application of QDA method in assessing of the volatile thiols intensity (4MMP- boxwood, 3MH- grapefruit and 3MHA- passion fruit) in Pošip wines. Different enological treatments were applied to produce analyzed wine samples: prefermentative maceration, different yeast strains (indigenous and commercial) and antioxidant addition during wine bottling with vinification in stainless steel tanks and oak barrels.. Results showed that the antioxidant addition during bottling achieved the higher intensities of all three thiols, according better preservation of volatile compounds during the aging of wine.. Vinification in stainless steel tanks contributed to higher intensities of volatile thiols opposed to oak barrels.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:204048
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 on2017-05-03 09:49:28