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master's thesis
Aroma graševine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:161197
Vujević, Ana
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

Vujević, A. (2012). Aroma graševine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:161197

Vujević, Ana. "Aroma graševine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:161197

Vujević, Ana. "Aroma graševine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:161197

Vujević, A. (2012). 'Aroma graševine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:161197

Vujević A. Aroma graševine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 August 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:161197

A. Vujević, "Aroma graševine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:161197

Metadata
TitleAroma graševine
Title (english)Aroma of Graševina
AuthorAna Vujević
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 country2012-07-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina je sveukupni senzorski utisak mirisnih i okusnih svojstva vina te jedno od važnijih svojstva kvalitete vina, a definira je kemijski sastav vina. Hlapljivih komponenti u vinu ima mnogo (do sada poznato više od 1000 spojeva), ali tek neki od njih imaju poseban i značajan utjecaj na aromu. U ovom radu će se provesti identifikacija i kvantifikacija hlapljivih komponenta u sorti graševini iz vinogorja Kutjevo. Glavni cilj ovog diplomskog rada je upravo identifikacija i kvantifikacija što većeg broja hlapljivih spojeva koji doprinose aromi Graševine te izdvajanje aroma koje u značajnijoj mjeri definiraju njenu aromu. Metoda određivanja hlapljivih sastojaka vina je plinska kromatografija s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Karakteristični spojevi za graševinu kao sortu su izoamil acetat, 2-feniletanol i etil dekanoat.
Abstract (english)
The aroma of wine is an overall sensory impression of taste and smell characteristics of wines. It is the result of the chemical composition of wine. There are a lot of volatile components in wine (untill now, more than a thousand compounds are identified), but just a few of them have a special influence on the aroma. Volatile compounds of the sort Graševina from the vineyards Kutjevo will be identified and quantified in this research. The main purpose of this paper will be to identify and quantify as much as volatile compounds which contribute to Graševina flavor and to determine which compounds significaly define the flavor of Graševina, as possible. The determination of the volatile compounds will be carried out with gas chromatography and mass spectrometry and microextraction on solid phase (SPME-GC/MS). The characteristic compounds for Graševina as a sort are isoamyl acetate, 2-phenylethanol and ethyl decanoat.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:161197
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 on2017-05-08 09:49:25