prikaz prve stranice dokumenta Promjena koncentracije estera i viših alkohola u mladim bijelim vinima
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master's thesis
Promjena koncentracije estera i viših alkohola u mladim bijelim vinima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:604621
Sečen, Marina
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

Sečen, M. (2015). Promjena koncentracije estera i viših alkohola u mladim bijelim vinima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:604621

Sečen, Marina. "Promjena koncentracije estera i viših alkohola u mladim bijelim vinima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:604621

Sečen, Marina. "Promjena koncentracije estera i viših alkohola u mladim bijelim vinima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:604621

Sečen, M. (2015). 'Promjena koncentracije estera i viših alkohola u mladim bijelim vinima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:604621

Sečen M. Promjena koncentracije estera i viših alkohola u mladim bijelim vinima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 August 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:604621

M. Sečen, "Promjena koncentracije estera i viših alkohola u mladim bijelim vinima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:604621

Metadata
TitlePromjena koncentracije estera i viših alkohola u mladim bijelim vinima
Title (english)Changes in concentration of the esters and higher alcohols in young white wines
AuthorMarina Sečen
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 country2015-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jedna od bitnih komponenti kvalitete vina je aroma vina. Čine ju stotine spojeva različite koncentracije, a najznačajniji su svakako esteri. Veći udio estera nastaje tijekom alkoholne fermentacije metabolizmom kvasca. Drugi važni spojevi su viši alkoholi koji sudjeluju u aromi, ali u prevelikim koncentracijama štete mirisu. Kako esteri uglavnom nastaju enzimskom esterifikacijom tijekom procesa fermentacije, starenjem vina dolazi do pomicanja reakcija u smjeru hidrolize pri čemu se smanjuje voćnost i svježina vina. Starenjem vina dolazi do gubitka karakterističnih sortnih i fermentacijskih aroma, te formiranja novih aroma. Da bismo uvidjeli na koji način je moguće čuvati vino i kako promjene određenih parametara utječu na brzinu hidrolize i oksidaciju hlapivih spojeva arome, analizirano je mlado bijelo vino, analitičkom metodom plinske kromatografije s plameno-ionizirajućim detektorom i „Headspace“ automatskim uzorkivačem. Praćene su promjene u koncentracijama estera i viših alkohola. Dobiveni rezultati ukazuju da utjecaj gline, koja je sastavni dio amfore, povoljno utječe na estere i više alkohole u mladim vinima.
Abstract (english)
Aroma of wine is the essential component of wine quality. It is consists of hundreds of different compounds. Esters are chemical group very important for aroma of young white wine. A higher proportion of esters are produced during alcoholic fermentation metabolism of yeast. Other important compounds are higher alcohols which can negatively affect on wine aroma. As Esters are mainly formed by the enzymatic esterification during the fermentation process, the aging of wines in a shifting direction of the hydrolysis reaction reduces the fruitiness and freshness of the wine. Wine aging causes the loss of characteristic varietal and fermentation aromas, and the formation of new flavours. In order to realize how it is possible to keep the wine and how to change certain parameters affecting the rate of hydrolysis and oxidation of aroma compounds we make trials on young white wine changing aging conditions (pH, oxygen and clay). Analytical method used was gas chromatography with "Headspace" automatic sampler. Changes in the concentrations of esters and higher alcohols were followed. The results indicate that the influence of clay, which is part of an amphora, have a favorable impact on esters and higher alcohols in young wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:604621
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-04 08:44:57