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master's thesis
Utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:514483
Deže, Martina
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

Deže, M. (2024). Utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon 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:109:514483

Deže, Martina. "Utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:514483

Deže, Martina. "Utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:514483

Deže, M. (2024). 'Utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:514483

Deže M. Utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:514483

M. Deže, "Utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:514483

Metadata
TitleUtjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja
Title (english)The Influence of the Fermentation Process on the Color and Aroma Compounds of Cabernet Sauvignon Wine from Kutjevo Vineyards
AuthorMartina Deže
MentorIvana Ivić (mentor)
MentorAnita Pichler (pomoć pri izradi, neposredni voditelj)
Committee memberIvana Ivić (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (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 country2024-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino je alkoholno piće proizvedeno od grožđa procesom fermentacije čiju kakvoću i karakter određuju tvari arome i tvari boje. Na tvari boje i arome vina mogu utjecati brojni čimbenici, a ključnu ulogu ima proces fermentacije gdje se najveće promjene događaju. Cilj ovog rada bio je ispitati utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja, berbe 2023. U tu svrhu, uzeti su uzorci mošta odmah nakon berbe i prešanja, na početku fermentacije (nakon 24 i 48 h od dodatka kvasca), tijekom burne fermentacije (nakon 96 h od dodatka kvasca) te po završetku fermentacije. U svim uzorcima određen je polifenolni sastav, aromatski profil i antioksidacijska aktivnost kako bi se mogle pratiti promjene u njihovom sastavu od mošta do konačnog proizvoda, vina. Polifenoli i antioksidacijska aktivnost određeni su spektrofotometrijski, dok je aromatski profil određen primjenom instrumentalne plinske kromatografije i masene spektrometrije. Uzorkovanje aromatskih spojeva provedeno je pomoću mikroekstrakcije na čvrstoj fazi (SPME). Utvrđeno je da tijekom procesa fermentacije nastaju značajne promjene aromatskog profila, sastava polifenola i antioksidacijske aktivnosti prilikom pretvorbe mošta u vino.
Abstract (english)
Wine is an alcoholic beverage produced from grapes during alcoholic fermentation with characteristic aroma and color compounds, which determine the quality and character of wine. Many factors influence the wine color and aroma, and the key role has the fermentation process where the greatest changes occur. The aim of this thesis was to investigate the influence of the fermentation process on the color and aroma compounds of Cabernet Sauvignon wine from Kutjevo Vineyards, harvest 2023. For this purpose, samples of grape must were taken immediately after the grape harvesting and pressing, at the beginning of fermentation process (24 and 48 hours after adding the yeast), during the violent fermentation process (96 hours after adding the yeast) and after the fermentation process. In all samples, polyphenols, aromatic profile and antioxidant activity were determined in order to monitor their changes from must to the final product, wine. Polyphenols and antioxidant activity were determined spectrophotometrically and aroma profile was obtained on a gas chromatograph equipped with a mass detector. Sampling was conducted by solid-phase microextraction (SPME). It has been established that during the fermentation process and conversion of must into wine, the content of aroma compounds, polyphenols and antioxidant activity changed significantly.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:514483
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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 on2024-09-26 12:26:05