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master's thesis
Određivanje hlapljivih sastojaka vina različitih starosti i sorti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:307548
Karačić, Andrea
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

Karačić, A. (2013). Određivanje hlapljivih sastojaka vina različitih starosti i sorti (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:307548

Karačić, Andrea. "Određivanje hlapljivih sastojaka vina različitih starosti i sorti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:307548

Karačić, Andrea. "Određivanje hlapljivih sastojaka vina različitih starosti i sorti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:307548

Karačić, A. (2013). 'Određivanje hlapljivih sastojaka vina različitih starosti i sorti', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:307548

Karačić A. Određivanje hlapljivih sastojaka vina različitih starosti i sorti [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:159:307548

A. Karačić, "Određivanje hlapljivih sastojaka vina različitih starosti i sorti", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:307548

Metadata
TitleOdređivanje hlapljivih sastojaka vina različitih starosti i sorti
Title (english)Determination of volatile compounds in wines of different age and variety
AuthorAndrea Karačić
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 country2013-02-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Do sada je pronađeno više od 1000 hlapljivih spojeva u vinu, ali tek neki od njih značajno utječu na aromu vina. U ovom radu je obavljena analiza različitih uzoraka vina iz Hrvatske i drugih zemalja, s ciljem identifikacije i kvantifikacije lako hlapljivih spojeva. Među uzorcima, dvije najzastupljenije sorte su bile Chardonnay i Graševina. Korištena analitička metoda je, u prvom planu, plinska kromatografija s plamenoionizirajućim detektorom i s „Headspace“ automatskim uzorkivačem (HSS). Analizirani su klasični parametri vina te acetati FTIR metodom, a provedena je i deskriptivna senzorska analiza. Rezultati koncentracija acetata dobiveni različitim metodama su uspoređeni, kao i rezultati GC i senzorske analize. Naglasak je bio na razlikama u sadržaju tvari arome, odnosno, senzorskom dojmu vina različite starosti i sorti. Dokazana je prisutnost voćnih estera, kao npr. izoamil acetata u višim koncentracijama u mladim vinima, odnosno, dietil sukcinata u starim vinima. U uzorcima Chardonnaya su u prosjeku pronađene više koncentracije ukupnih viših alkohola nego u uzorcima Graševine.
Abstract (english)
More than 1000 volatile compounds have been identified in wine, but only some of them have an impact on wine aroma. In this work, different wine samples from Croatia, as well as other countries, have been analysed. The two varieties most common were Chardonnay and Graševina. The aim was identification and quantification of their volatile compounds. Analytical method used for this purpose was Gas Chromatography with Flame-Ionization Detector and the Headspace Sampler (HSS). Classical parameters of wine and the acetate content were analysed using FTIR method, and Descriptive Sensory Analysis was used, as well. The results of acetate content by different methods were compared as well as the results obtained by GC and sensory analysis. The main emphasis was on the chemical content of aroma compounds and sensory aspect differences between wines of different age and variety. The significant amounts of fruit esters, such as isoamyl acetate, in young wines, as well as diethyl succinate in aged wines, have been reported. According to the results, higher alcohols are more significant for the aroma of Chardonnay than for the aroma of Graševina variety.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:307548
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 12:48:52