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undergraduate thesis
Utjecaj soja kvasca na isparljive spojeve vina Graševine
Knin: Marko Marulic Polytechnic of Knin, 2020. urn:nbn:hr:121:354617
Lizatović, Marija
University of Applied Sciences Marko Marulic of Knin
Karst Agriculture

Institutional repository: Polytechnic ”Marko Marulic” in Knin

Cite this document

Lizatović, M. (2020). Utjecaj soja kvasca na isparljive spojeve vina Graševine (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:354617

Lizatović, Marija. "Utjecaj soja kvasca na isparljive spojeve vina Graševine." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2020. https://urn.nsk.hr/urn:nbn:hr:121:354617

Lizatović, Marija. "Utjecaj soja kvasca na isparljive spojeve vina Graševine." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2020. https://urn.nsk.hr/urn:nbn:hr:121:354617

Lizatović, M. (2020). 'Utjecaj soja kvasca na isparljive spojeve vina Graševine', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:121:354617

Lizatović M. Utjecaj soja kvasca na isparljive spojeve vina Graševine [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2020 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:121:354617

M. Lizatović, "Utjecaj soja kvasca na isparljive spojeve vina Graševine", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:121:354617

Metadata
TitleUtjecaj soja kvasca na isparljive spojeve vina Graševine
Title (english)Influence of yeast strain on the volatile compounds of Graševina wine
AuthorMarija Lizatović
MentorŽana Delić (mentor)
MentorTomislav Svalina (komentor)
Committee memberMladenka Šarolić (predsjednik povjerenstva)
Committee memberŽana Delić (član povjerenstva)
Committee memberTomislav Svalina (član povjerenstva)
GranterUniversity of Applied Sciences Marko Marulic of Knin
(Karst Agriculture)
Knin
Defense date and country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog rada bio je utvrditi utjecaj različitih sojeva kvasaca na sastav isparljivih spojeva vina Graševine. Uzorci vina Graševina proizvedeni su korištenjem dvaju sojeva kvasaca, Bollicine (GB) (Saccharomyces cerevisiae var. bayanus) i Lalvin EC1118 (GEC) (Saccharomyces cerevisiae var. bayanus). Isparljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) i analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). U uzorku GB identificirano je 24 spoja što predstavlja ukupno 96,22 % isparljivih spojeva, dok je u uzorku GEC identificirano 22 spoja što predstavlja ukupno 97,90 % isparljivih spojeva. Uzorak GEC imao je veći udjel monoterpena i C13-norizoprenoida, dok je uzorak GB imao veći udjel aldehida i isparljivih kiselina. U oba uzorka najzastupljeniji spojevi su esteri i viši alkoholi, a spojevi s dušikom su identificirani samo u uzorku GB. Rezultati rada pokazali su kako primjena različitih sojeva kvasaca doprinosi različitosti u sastavu isparljivih spojeva koji utječu na aromu vina.
Abstract (english)
The aim of this study was to determine the influence of different yeast strains on the composition of volatile compounds of Graševina wine. Graševina wine samples were produced using two yeast strains, Bollicine (GB) (Saccharomyces cerevisiae var. bayanus) and Lalvin EC1118 (GEC) (Saccharomyces cerevisiae var. bayanus). Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS). 24 compounds were identified in the sample GB representing 96,22 % of total volatiles, while 22 compounds were identified in the sample GEC representing 97,90 % of total volatiles. The sample GEC had a higher proportion of monoterpenes and C13-norisoprenoids, while the sample GB had a higher proportion of aldehydes and volatile acids. Esters and higher alcohols were the most abundant compounds in both samples and nitrogen compounds were identified only in the sample GB. The obtained results showed that the application of different yeast strains contributes to differences in the composition of volatile compounds that affect the wine aroma.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:121:354617
Study programmeTitle: Karst Agriculture/ Plant Production
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka poljoprivrede (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka poljoprivrede)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-10-19 08:21:41