Određivanje hlapivih komponenti pjenušavih, predikatnih i fortificiranih vina plinskom kromatografijom

undergraduate thesis

• Title (english): Determination of volatile compounds in sparkling, ice and fortified wines using gas chromatography
• Author: Marina Blažević
• 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: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Vina su bogata hlapivim komponentama koje su zaslužne za njihovu karakterističnu aromu i okus. Različite komponente različito utječu na arome vina te se u ovom radu provode analize visokohlapivih alkohola i estera u specijalnim, predikatnim i pjenušavim vinima. Analizirano je 16 različitih uzoraka vina koja uključuju porto i sherry slatka vina, predikatna vina, te različite vrste pjenušaca. Glavna metoda rada je plinska kromatografija s plamenoionizirajućem detektorom i s „Headspace“ automatskim uzorkivačem (HSS) koja nam daje profil hlapivih komponenti analiziranih vina. Provodi se i analiza FTIR spektroskopom koja daje klasične parametre vina i acetate. Rezultati dobiveni ovim analizama pokazuju da analizirana vina imaju veće količine diacetil sukcinata koji je indikator starenja te sukladno tome niske razine izoamil acetata koji se pojavljuje u mladih vina. Pronađene su i niske koncentracije voćnih estera koji nestaju starenjem vina. U porto i sherry vinima pronađene su karakteristične visoke koncentracije acetaldehida što doprinosi kompleksnosti njihove arome. U određenim šampanjcima i klasičnim vinima utvrđeno je provođenje malolaktične fermentacije.

Abstract (english)

Wines are rich in volatile compounds that are responsible for their characteristic aroma and flavor. Various components have different impacts on the flavour of wine. This work conducted analyzes of higher alcohols and esters in in special, predicate and sparkling wines. A total of 16 different wine samples that include port and sherry sweet wines, predicate wines and different types of sparkling wines is analysed. The main method of work is gas chromatography with Flame-Ionization Detector and the "Headspace" automatic sampler (HSS), which gives us a profile of the volatile components of the analyzed wine. Another conducted analysis is FTIR spectroscopy, which gives the classical parameters of wine and acetates. The results obtained from these analyses show that analyzed wines have higher amounts of diacetyl succinate which is an indicator of aging and consequently low levels of iso-amyl acetate, which occurs in young wines. In analysed samples there are found low concentration of fruit esters which dissapear with wine-aging. In the port and sherry wines were found characteristic high concentrations of acetaldehyde, which contributes to the complexity of their flavor. In certain champagnes and classic wines has been established the implementation of malolactic fermentation.

• Keywords: hlapivi spojevi; aroma vina; plinska kromatografija
• Keywords (english): volatile compounds; wine aroma; gas chromatography
• Language: croatian
• URN:NBN: urn:nbn:hr:159:075291
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 09:43:06