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master's thesis
Detekcija i kvantifikacija komponenata arome Malvazije istarske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:500327
Jeličić, Andro
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

Jeličić, A. (2012). Detekcija i kvantifikacija komponenata arome Malvazije istarske (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:500327

Jeličić, Andro. "Detekcija i kvantifikacija komponenata arome Malvazije istarske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:500327

Jeličić, Andro. "Detekcija i kvantifikacija komponenata arome Malvazije istarske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:500327

Jeličić, A. (2012). 'Detekcija i kvantifikacija komponenata arome Malvazije istarske', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:500327

Jeličić A. Detekcija i kvantifikacija komponenata arome Malvazije istarske [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:500327

A. Jeličić, "Detekcija i kvantifikacija komponenata arome Malvazije istarske", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:500327

Metadata
TitleDetekcija i kvantifikacija komponenata arome Malvazije istarske
Title (english)Detection and quantification of aroma components of Istrian Malvasia
AuthorAndro Jeličić
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 country2012-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina je ono što svako vino čini posebnim, odnosno daje mu određene karakteristike koje određeno vino razlikuje od drugih. Najvažnije kemijske skupine koje karakteriziraju aromu vina su viši alkoholi, esteri, aldehidi, ketoni, laktoni, terpeni i tioli. U ovom radu izvest će se identifikacija i kvantifikacija tih komponenata. Istraživanje će se provoditi na vinu sorte Malvazija Istarska od devet različitih proizvođača, koja je ujedno i najrašireniji i preporučeni kultivar u svim vinogorjima Istre. U pravilu od grožđa ovog kultivara proizvode se suha vina, voćno-cvjetne arome, dobivena brzom preradom grožđa i hlađenom fermentacijom moštova. Rezultati su dobiveni metodom određivanja hlapljivih sastojaka vina plinskom kromatografijom/masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Razlike među proizvođačima nisu velike, što upućuje na dobru vinarsku praksu i visoku kvalitetu tehnologije, kao i doslijednost u vinogradu i kvalitetnu ujednačenost prinosa kao i optimalnu zrelost grožđa.
Abstract (english)
Wine aroma is what makes each wine special, gives him certain characteristics and makes the difference between it. The most important chemical groups that are characteristic for wine are higher alcohols, esters, aldehydes, ketones, lactones, terpenes and phenols. This thesis will perform identification and quantification of these components. The research will be conducted on Istrian Malvasia from nine different producers. Istrian Malvasia white is the most common and recommended cultivar in all the vineyards of Istria. From this grape variety usually dry wines are produced, floral and fruity aroma, obtained rapid processing of grapes and cold fermentation. The results have been obtained by using the method to establish volatile ingredients of wine, gas chromatography/mass spectrometry with solid phase microextraction (SPME-GC/MS). The differences between producers are not significant, indicating a good wine-making practices and high quality technology, as well as consistency in the vineyard and equale crop as well as the optimal maturity of grapes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:500327
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 11:33:05