Aroma Pošipa

master's thesis

• Title (english): Aromas in Pošip
• Author: Petra Antić
• Mentor: Leo Gracin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2012-10-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Do danas je dodređeno puno hlapivih komponenti u vinima, a najveći broj njih otpada na spojeve arome. Utjecaj svake od tih komponenata nije jednako važan i ovisi o kemijskom sastavu i pragu osjetljivosti određene komponente. Veliki utjecaj na komponente arome ima sorta grožđa i podneblje iz kojeg vino potječe. U ovom radu su se identificirale i kvantificirale komponente arome u vinima sorte Pošip iz srednje i južne Dalmacije berbe 2011. Analizirano je 16 uzoraka mladih vina. Metoda korištena za određivanje hlapivih komponenti vina je SPME- GC/MS (plinska kromatografija/masena spektrometrija uz mikroekstrakciju na čvrstoj podlozi). Miris vina je i opisno analiziran. Rezultati su pokazali da Pošip karakteriziraju sljedeći spojevi i-amil acetat, etil-heksanoat, 2-feniletanol, etil-oktanoat, etil-dekanoat i linalool te mirisi po citrusima, grejpu, ananasu, banani, breskvi i začinu.

Abstract (english)

Until today, many volatile compounds were determined in wines, most of them belong to aroma compounds. Impact of each of these components is equally important and depends on the chemical composition and the threshold of sensitivity that particular component. Major impact on the flavor components have grape variety and climate from which the wine originates. In this thesis, were identified and quantified the components of aromas in wines Pošip variety from Central and Southern Dalmatia harvest in 2011. 16 samples of young wines were analyzed. The method used for the determination of volatile components of wine SPME-GC/MS (gas chromatography / mass spectrometry with microextracion on the solid surface). The results showed that Pošip is characterized by the following compounds: i-amyl acetate, ethyl hexanoate, 2-phenylethanol, ethyl-octanoate, ethyl-decanoate and linalool (representative terpenes) and by odor such as citrus, grapefruit, pineapple, banana, peach and spice.

• Keywords: aroma; geografsko podrijetlo; pošip
• Keywords (english): aroma; geographic origin; pošip
• Language: croatian
• URN:NBN: urn:nbn:hr:159:173393
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-17 09:41:59