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master's thesis
Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:089594
Babić, 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

Babić, K. (2022). Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:089594

Babić, Kristina. "Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:089594

Babić, Kristina. "Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:089594

Babić, K. (2022). 'Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:089594

Babić K. Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:089594

K. Babić, "Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:089594

Metadata
TitleUtjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja
Title (english)The Influence of Wine Yeast and Wine Vessel on the Polyphenolic Composition and Aroma of Chardonnay Wine from Kutjevo Vineyards
AuthorKristina Babić
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 country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vino je proizvod koji obiluje različitim hlapljivim spojevima koji doprinose njegovoj kvaliteti i aromi. Spojevi koji se pronalaze u vinu djelomično potječu iz samog grožđa dok jedan dio nastaje tijekom fermentacije i odležavanja vina. Stoga, odabir kvasca i posude za odležavanje ima veliki utjecaj na kemijski sastav i aromu vina. Cilj ovog rada je bio ispitati utjecaj vinskog kvasca i primjenu različitih vinskih posuda na polifenolni sastav i aromu vina Chardonnay. Prilikom istraživanja koristili su se autohtoni kvasci i selekcionirani kvasac Saccharomyces bayanus. Odležavanje vina provedeno je tijekom dvanaest mjeseci u inox posudi te u barrique bačvama srednjeg i jakog paljenja. Rezultati su pokazali da je najveća koncentracija polifenolnih spojeva zabilježena kod uzorka vina koje je dobiveno spontanom fermentacijom s autohtonim kvascima te koje je odležalo u hrastovoj bačvi sa srednjim paljenjem. U analiziranom Chardonnay vinu najviše je prisutno spojeva koji vinu daju voćnu notu dok je najmanje zastupljena citrusna nota. Tijekom istraživanja dodatno se odredilo prisustvo elemenata u tragovima i parametri boje.
Abstract (english)
Wine is a product which contains various volatile compounds that contribute to its quality and aroma. Compounds that are found in wine partly originate from the grapes themselves, while other part is created during the fermentation and aging of wine. Therefore, the choice of yeast and vessel for wine aging has a great influence on the chemical composition and aroma of wine. The aim of this thesis was to examine the influence of wine yeast and the use of different wine vessel on polyphenolic composition and aroma of Chardonnay wine. During the research, autochthonous yeasts and selected Saccharomyces bayanus yeasts were used. Aging of the wine was carried out through twelve months in stainless steel tank and barrique barrels with medium and heavy toasting. The results showed that the highest concentration of polyphenolic compounds was measured in the sample of wine that was obtained by spontaneous fermentation with autochthonous yeasts and that was aged in an oak barrel with medium toasting. In the analysed Chardonnay wine, the compounds that contribute to the fruity aroma were most abundant, while the citrus aroma was the least present. During the research, the presence of trace elements and colour parameters were additionally determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:089594
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 Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2022-09-30 11:18:07