Određivanje okusa vina primjenom elektronskog jezika

master's thesis

• Title (english): Determing the taste of wine using the electronic tongue
• Author: Hrvoje Kovačević
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2010-11-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vino je jedno od najpopularnijih alkoholnih pića koje zauzima značajno mjesto u mnogim europskim i mediteranskim zemljama. Bogato je polifenolnim spojevima koji u većoj ili manjoj mjeri utječu na stabilnost i čuvanje, na boju, miris i okus, kao i na hranjivu vrijednosti vina. Cilj ovog rada bio je elektronskim jezikom odrediti da li postoji razlika u okusu uzoraka vina Teran. Uzorci su izuzeti u različitim fazama proizvodnje vina od mošta pa do završnog punjenja u boce. Također su se razlikovali po temperaturi i vremenu trajanja kriomaceracije. Istraživanja su pokazala da postoje okusne razlike između svih uzoraka a posebno između uzorka koji je prošao proces kriomaceracije pri temperaturi od 10 °C u trajanju od 4 dana i uzorka koji je prošao klasičnu maceraciju. Također se pokazalo da na ekstrakciju okusnih komponenti više utječe vrijeme trajanja kriomaceracije nego sama temperatura procesa.

Abstract (english)

Wine is one of the most popular alcoholic beverage, which occupies an important place in many European and Mediterranean countries. It is rich in polyphenolic compounds to a greater or lesser extent, affect the stability and preservation, color, odor and taste, as well as the nutritional value of wine. The aim of this study was to determine whether there is a diffrence in taste of samples of wine Teran, with electronic tongue. Samples were taken at various stages of wine production from the must to the final bottling. They also differed in temperature and duration of criomaceration. Studies have shown that there are taste differences between all the samples, especially between the sample that has passed criomaceration process at a temperature of 10 °C for 4 days and sample that has passed classical maceration. It also showed that the extraction of taste components more affected time of criomaceration than the temperature of the process.

• Keywords: elektronski jezik; kriomaceracija; polifenoli; vino
• Keywords (english): criomaceration; electronic tongue; polyphenols; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:114814
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-28 10:18:54