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master's thesis
Aromatski i fenolni sastojci u autohtonim vinima Južne Dalmacije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:069126
Perić, Kristina
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

Perić, K. (2018). Aromatski i fenolni sastojci u autohtonim vinima Južne Dalmacije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:069126

Perić, Kristina. "Aromatski i fenolni sastojci u autohtonim vinima Južne Dalmacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:069126

Perić, Kristina. "Aromatski i fenolni sastojci u autohtonim vinima Južne Dalmacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:069126

Perić, K. (2018). 'Aromatski i fenolni sastojci u autohtonim vinima Južne Dalmacije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:069126

Perić K. Aromatski i fenolni sastojci u autohtonim vinima Južne Dalmacije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:069126

K. Perić, "Aromatski i fenolni sastojci u autohtonim vinima Južne Dalmacije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:069126

Metadata
TitleAromatski i fenolni sastojci u autohtonim vinima Južne Dalmacije
Title (english)Aromatic and Phenolic Compounds in Autochthonous Wines of South Dalmatia
AuthorKristina Perić
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2018-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino je prehrambeni proizvod dobiven alkoholnom fermentacijom masulja ili mošta pomoću kvasca Saccharomyces cerevisiae. Alkoholnom fermentacijom se šećeri iz grožđa - mošta prevode u alkohol pod anaerobnim uvjetima. Autohtone vinske sorte Južne Dalmacije kao što su Babić, Babica, Blatina, Plavac i Tribidrag su specifične sorte koje uspijevaju na kamenitom tlu. Crna vina su bogata taninima koji vinima daju oporost, gorčinu i trpkost. Koncentracija tanina u vinu ovisi o duljini procesa maceracije pri čemu tanini koji se nalaze u sjemenkama i peteljci grožđa prelaze u mošt, a kasnije u vino. Aromatične tvari su također veoma značajne za vino, između ostalog i za prihvaćenost vina od strane potrošača. One dolaze iz grožđa odakle prelaze u mošt, odnosno vino; zatim nastaju fermentacijom i odležavanjem vina te daju specifičnu aromu, tzv. „bouquet“. Rezultati analize pet vina Južne Dalmacije pokazali su da je najveći udio ukupnih antocijana i najveću antioksidacijsku aktivnost sadržavalo vino Babić, dok je najveći broj tvari arome dokazan u vinu Blatina.
Abstract (english)
Wine is a food product obtained by alcoholic fermentation of must with the aid of yeast Saccharomyces cerevisiae. By alcoholic fermentation, sugar from grapes can be converted into alcohol under anaerobic conditions. The autochthonous wine varieties of Southern Dalmatia such as Babić, Babica, Blatina, Plavac and Tribidrag are specific varieties that grow on rocky soil. Red wines are rich in tannins that give pungency, bitterness and astringency to wines. The concentration of tannins in wine depends on the length of the maceration process, where the tannins from the seeds and petioles of the grapes pass into the must and later into the wine. Aromatic substances are also very important for wine, and among other things, for consumer acceptance of wine. They come from grapes from where they cross into must or wine; they are also produced by fermentation and aging of wine and they give a specific aroma, so-called „bouquet“. The analysis of the five wines of Southern Dalmatia showed that the highest share of total anthocyanins and the highest antioxidant activity was found in the Babić wine, while the largest number of aroma compounds is identified in the Blatina wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:069126
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-01-08 16:31:31