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master's thesis
Esterifikacija i hidroliza spojeva odgovornih za aromu vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:203973
Repac, Iva
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

Repac, I. (2013). Esterifikacija i hidroliza spojeva odgovornih za aromu vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:203973

Repac, Iva. "Esterifikacija i hidroliza spojeva odgovornih za aromu vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:203973

Repac, Iva. "Esterifikacija i hidroliza spojeva odgovornih za aromu vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:203973

Repac, I. (2013). 'Esterifikacija i hidroliza spojeva odgovornih za aromu vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:203973

Repac I. Esterifikacija i hidroliza spojeva odgovornih za aromu vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:203973

I. Repac, "Esterifikacija i hidroliza spojeva odgovornih za aromu vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:203973

Metadata
TitleEsterifikacija i hidroliza spojeva odgovornih za aromu vina
Title (english)Esterification and hydrolisis of aroma defining compounds
AuthorIva Repac
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 country2013-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina je jedna od bitnih komponenti njegove kvalitete. Čini je stotine spojeva, no posebice bitni i značajni su esteri. Većinski udio estera nastaje tijekom alkoholne fermentacije metabolizmom kvasaca. Tijekom starenja vina njihov udio u vinu se mijenja jer neki nastaju kemijskom esterifikacijom te im se koncentracije povećavaju, dok neki hidroliziraju čime im se udio u vinu smanjuje. Kako bismo uvidjeli na koji se način reakcije hidrolize i esterifikacije odvijaju u vinu te koji faktori mogu utjecati na njih, izrađene su modelne otopine vina. Analiziravši ih analitičkom metodom plinske kromatografije s plameno-ionizirajućim detektorom i „Headspace“ automatski uzorkivačem, praćene su promjene u koncentracijama etil acetata, izoamil acetata te etil laktata. Navedeni esteri praćeni su i u dvama vinima. Dobiveni rezultati ukazuju na to da veće koncentracije etil acetata nastaju pri većoj koncentraciji alkohola te da je pri višem pH stupanje hidrolize izoamil acetata manji.
Abstract (english)
Wine aroma is very important factor of wine quality and it is composed of hundreds of compounds of which important ones are esters. Esters are mainly produced during alcoholic fermentation by yeasts. During storage and maturation of wine their concentration changes, increasing via chemical esterification or decreasing because of hydrolysis of esters. To explore mechanisms of these reactions in wine and find out which factors can effect them we prepared wine model solutions. We analised samples of model solutions and two wines using gas chromatography with flame ionisation detector (FID) and "Headspace" automatic sampler and observed changes in concentration of following esters: ethyl acetate, isoamyl acetetate and ethyl lacate. Given results show that esterification rate of ethyl aceteta is significantily higer in model solutions whit higher concentration of alchocol and that lower pH favors hydrolisis of isoamyl acetete.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:203973
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 on2017-05-04 10:32:06