Hlapljive komponente i polifenolni sastav bijelih vina iz podregije Zagorje-Međimurje

master's thesis

• Title (english): Volatile compounds and polyphenolic composition of white wines from subregion Zagorje-Međimurje
• Author: Tamara Peašinović
• Mentor: Karin Kovačević Ganić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2007-12-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi dinamiku nastajanja hlapljivih spojeva tijekom proizvodnje. Također je praćena promjena udjela polifenolnih spojeva (ukupnih fenola, flavonoida i neflavonoida). U radu su korištene dvije kupaže: kupaža A koja se sastojala od Graševine, Traminca i Rizlinga i kupaža B u čijem su sastavu Graševina, Štajerska bjelina i Kraljevina. Grožđe koje je kupažirano proizvedeno je u podregiji Zagorje-Međimurje. Promjene u sastavu hlapljivih komponenata praćene su metodom plinske kromatografije uz prethodnu pripremu uzorka metodom mikroekstrakcije na čvrstoj fazi. Ukupni fenoli, flavonoidi i neflavonoidi određeni su spektrofotometrijski. Utvđeno je da se tijekom alkoholne fermentacije u najvećem udjelu formiraju viši alkoholi, esteri, hlapljive kiseline i karbonilni spojevi. Udjel polifenolnih spojeva se u obje kupaže smanjuje.

Abstract (english)

Intention of this work is define dynamics of forming volatile compounds and determine incurred phenolic compounds (total phenols, flavonoids and nonflavonoids) during alcoholic fermentation. In this work are used two blends: blend A consists Graševina, Traminac and Rizling and blend B which are made from Graševina, Štajerska bjelina and Kraljevina. Grapes which are blended are produced in subregion Zagorje-Međimurje. Composition changes of volatile compounds are monitored by Gas Chromatography Method, with previous preparation of samples by Solid Phase Microextraction. Phenolic compounds are defined by Spectrophotometrics Method. During alcoholic fermentation higher alcohols, esters, volatile acids and carbonyl compounds are formed in largest participation. Quantity of polyphenols in both blends decreases.

• Keywords: alkoholna fermentacija; aroma; bijelo vino; fenolni spojevi; kupažiranje
• Keywords (english): alcoholic fermentation; aroma; blending; phenolic compounds; white wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:449571
• 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: 2017-09-05 11:29:03