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undergraduate thesis
Spektrofotometrijsko određivanje boje i sadržaja tanina u vinima sorte Pošip
Split: University of Split, University of Split, Faculty of science, 2022. urn:nbn:hr:166:368704
Papić, Gabriel
University of Split
Faculty of Science
Department of Chemistry

Institutional repository: Repository of Faculty of Science

Cite this document

Papić, G. (2022). Spektrofotometrijsko određivanje boje i sadržaja tanina u vinima sorte Pošip (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:368704

Papić, Gabriel. "Spektrofotometrijsko određivanje boje i sadržaja tanina u vinima sorte Pošip." Undergraduate thesis, University of Split, Faculty of Science, 2022. https://urn.nsk.hr/urn:nbn:hr:166:368704

Papić, Gabriel. "Spektrofotometrijsko određivanje boje i sadržaja tanina u vinima sorte Pošip." Undergraduate thesis, University of Split, Faculty of Science, 2022. https://urn.nsk.hr/urn:nbn:hr:166:368704

Papić, G. (2022). 'Spektrofotometrijsko određivanje boje i sadržaja tanina u vinima sorte Pošip', Undergraduate thesis, University of Split, Faculty of Science, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:166:368704

Papić G. Spektrofotometrijsko određivanje boje i sadržaja tanina u vinima sorte Pošip [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2022 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:166:368704

G. Papić, "Spektrofotometrijsko određivanje boje i sadržaja tanina u vinima sorte Pošip", Undergraduate thesis, University of Split, Faculty of Science, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:166:368704

Metadata
TitleSpektrofotometrijsko određivanje boje i sadržaja tanina u vinima sorte Pošip
Title (english)Spectrophotometric determination of color and tanin content in Pošip wines
AuthorGabriel Papić
MentorRenata Odžak (mentor)
MentorMarina Kranjac (pomoć pri izradi, neposredni voditelj)
Committee memberRenata Odžak (predsjednik povjerenstva)
Committee memberIvica Ljubenkov (član povjerenstva)
Committee memberMarina Kranjac (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Chemistry)
Split
Defense date and country2022-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Vino je kemijski složena smjesa različitih vrsta spojeva koji uključuju fenolne spojeve koji doprinose boji vina. U fenolne spojeve spadaju i tanini koji su odgovorni za trpak okus vina. Ovi spojevi u vino dospijevaju procesom maceracije. Maceracija je proces u kojem su pokožice i sjemenke grožđa u kontaktu sa sokom. Bijela vina obično nisu macerirana, a maceracijom bijelog grožđa dobiju se tzv. jantarna, orange ili macerirana vina. U ovom radu je UV-VIS spektrofotometrijom određen sadržaj tanina u uzorcima bijelog kao i u uzorcima maceriranog bijelog vina autohtone sorte vinove loze – Pošip. Dobiveni rezultati analize uzoraka iz nekoliko godina berbe pokazuju da macerirana bijela vina imaju višu koncentraciju tanina od nemaceriranih bijelih vina (4,46 g/L za orange vino, a 0,547 g/L za bijelo vino iste godine berbe). Također je uočeno kako će maceracija kod većine uzoraka uzrokovati povećanje intenziteta boje maceriranih u odnosu na nemacerirana bijela vina (0,520 i 0,190 za iste uzorke).
Abstract (english)
Wine is a chemically complex mixture of many different compounds which include phenolic compounds that contribute to wine color. Phenolic compounds include tannins which contribute to astringency. These compounds are extracted into wine through maceration. Maceration is a process in which seeds and skins of grapes are kept in contact with grape juice. White wines usually aren't macerated, if they are we obtain what are called orange or amber wines. In this thesis, UV/Vis spectrophotometry was used to determine tannin content of white and amber wines made from the autochthonous Dalmatian white variety – Pošip. Samples from several vintages showed that amber wines had higher tannin concentrations than white wine (4,46 g/L in amber wine, and 0,547 g/L in white wine from the same vintage). We also determined that maceration causes an increase in color intensity of amber wine as opposed to white (0,520 and 0,190 for the previous wine samples).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:368704
Study programmeTitle: Biology and Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije i kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije i kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2022-12-19 10:07:44