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undergraduate thesis
Određivanje kemijskog sastava, tvari boje i arome u bijelim vinima baranjskog vinogorja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:862436
Marić, Maja
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

Cite this document

Marić, M. (2017). Određivanje kemijskog sastava, tvari boje i arome u bijelim vinima baranjskog vinogorja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:862436

Marić, Maja. "Određivanje kemijskog sastava, tvari boje i arome u bijelim vinima baranjskog vinogorja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:862436

Marić, Maja. "Određivanje kemijskog sastava, tvari boje i arome u bijelim vinima baranjskog vinogorja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:862436

Marić, M. (2017). 'Određivanje kemijskog sastava, tvari boje i arome u bijelim vinima baranjskog vinogorja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:862436

Marić M. Određivanje kemijskog sastava, tvari boje i arome u bijelim vinima baranjskog vinogorja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:862436

M. Marić, "Određivanje kemijskog sastava, tvari boje i arome u bijelim vinima baranjskog vinogorja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:862436

Metadata
TitleOdređivanje kemijskog sastava, tvari boje i arome u bijelim vinima baranjskog vinogorja
Title (english)Determination of the chemical composition, color and aroma compounds in white wines Baranja vineyards
AuthorMaja Marić
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 country2017-06-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Aroma vina ima vrlo važnu ulogu prilikom odabira vina od strane potrošača. Miris vina predstavlja kvalitativni i kvantitativni kemijski kompleks, jer sadrži preko tisuću hlapljivih spojeva identificiranih u vinu. Cilj ovog istraživanja je bio utvrditi sadržaj aromatičnih spojeva, polifenola, flavonoida te antioksidacijsku aktivnost u bijelim vinima baranjskog vinogorja Istočne Slavonije. Ispitivani su uzorci vina Chardonnay i Graševina u dvije uzastopne godine. Utvrđeno je da sorta, geografski položaj i klimatski uvjeti utječu na sadržaj aromatičnih spojeva, polifenola te antioksidacijsku aktivnost u bijelim vinima. Rezultati analize vina su pokazali da je Chardonnay iz 2012. godine imao najveći udio spojeva arome. Utvrđena je razlika u antioksidacijskoj aktivnosti s obzirom na godinu proizvodnje, jer su Chardonnay i Graševina iz 2012. imali veću antioksidacijsku aktivnost. Chardonnay iz 2013. godine imao je najveći sadržaj polifenola u usporedbi sa ostalim ispitivanim vinima
Abstract (english)
The aroma of wine plays a very important role when consumer choose wines. The smell of wine represents a qualitative and quantitative chemical complex, as it contains over one thousand volatile compounds identified in wine. The aim of this study was to determine the content of aromatic compounds, polyphenols, flavonoids and antioxidant activity in white wines of Baranya vineyard of Eastern Slavonia. The samples of Chardonnay and Riesling wines were examined in two consecutive years. It was found that variety, geographic position and climatic conditions affect the content of aromatic compounds, polyphenols and antioxidant activity in white wines. Wine analysis results showed that Chardonnay in 2012 had the highest share of aromatic compounds. There was a difference in antioxidant activity with respect to the year of production, as Chardonnay and Riesling in 2012 had higher antioxidant activity. The 2013 Chardonnay had the highest content of polyphenols compared to the other tested wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:862436
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 conditionsAccess restricted to students and staff of home institution
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Created on2017-07-05 07:52:22