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undergraduate thesis
Određivanje tvari arome u crnim vinima erdutskog vinogorja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:166955
Prskalo, Anamaria
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Prskalo, A. (2016). Određivanje tvari arome u crnim vinima erdutskog vinogorja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:166955

Prskalo, Anamaria. "Određivanje tvari arome u crnim vinima erdutskog vinogorja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:166955

Prskalo, Anamaria. "Određivanje tvari arome u crnim vinima erdutskog vinogorja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:166955

Prskalo, A. (2016). 'Određivanje tvari arome u crnim vinima erdutskog vinogorja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:166955

Prskalo A. Određivanje tvari arome u crnim vinima erdutskog vinogorja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:166955

A. Prskalo, "Određivanje tvari arome u crnim vinima erdutskog vinogorja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:166955

Metadata
TitleOdređivanje tvari arome u crnim vinima erdutskog vinogorja
Title (english)Determination of aroma compounds in red wines from Erdut vineyard
AuthorAnamaria Prskalo
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2016-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tvari arome vina potječu iz mnogobrojnih skupina kemijskih spojeva koji se nalaze u samom grožđu te tijekom vinifikacije prelaze u vino, mijenjaju se, međusobno reagiraju i kao takvi stvaraju specifičnu aromu vina, takozvani "bouquet". Aroma vina je jedna od najvažnijih značajki koja određuje karakter i kvalitetu vina i ima najvažniju ulogu kod potrošača. Okus vina predstavlja posebno složen kemijski sastav kod kvalitativnih, ali i kod kvantitativnih karakteristika, jer je u vinu pronađeno više od 1000 promjenjivih spojeva. Cilj ovog istraživanja bio je odrediti sastav tvari arome u crnim vinima vinogorja Erdut u istočnoj Slavoniji, tijekom dvije uzastopne berbe. Od ispitivanih uzoraka crnih vina imali smo Merlot, Pinot crni i Cabernet Sauvignon. Ustanovili smo da sorta, položaj vinograda i klimatski uvjeti utječu na sastojke aroma u crnim vinima. Rezultati analiziranih vina pokazali su da Cabernet Sauvignon ima najvišu razinu aromatskih spojeva, dok Pinot crni ima najnižu razinu.
Abstract (english)
The aroma of wine originate from numerous group of chemical compounds that are found in the grapes and during vinification turn into wine , change , react with each other and as such create a specific flavor of wine , the so-called "bouquet". Aroma of a wine is one of the major factors that determine the nature and quality of the wine and plays an important role in consumer preference. The flavour of a wine presents an extremely complex chemical pattern in both qualitative and quantitative terms, because over 1000 volatile compounds have been identified in wines.The aim of this study was to characterize the content of aroma compounds in red wines from Erdut vineyard in Eastern Slavonia during two consecutive vintages. The examined samples of red wines were Merlot, Pinot noir and Cabernet Sauvignon. It was found that variety, vineyard position and climatic conditions were affected on aroma compounds in red wines. The results of analysed wines showed that Cabernet Sauvignon had the highest levels of aroma compounds while Pinot noir had the lowest.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:166955
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2016-12-19 11:14:49