Arome pošipa

master's thesis

• Title (english): Aromas of pošip wine
• Author: Frano Gršković
• Mentor: Leo Gracin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2011-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Od mnogo hlapljivih komponenti u vinu određene od njih imaju poseban i značajan utjecaj na aromu. U ovom radu izvest će se identifikacija i kvantifikacija tih komponenata. Istraživanje će se provoditi na sorti vina srednje i južne Dalmacije, pošip. Rezultati su dobiveni metodom određivanja hlapljivih sastojaka vina plinskom kromatografijom/masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Pošip karakteriziraju slijedeći spojevi: izoamil acetat, etil heksanoat, etil oktanoat te linalool (predstavnik terpena). S obzirom da su esteri nositelji voćne arome a terpeni cvjetne zaključujemo da pošip karakterizira voćnost. Na području dva zemljopisno vrlo bliska/susjedna lokaliteta (Čara i Smokvica) nisu se očekivale ovolike razlike u koncentracijama spojeva arome između pojedinih uzoraka.

Abstract (english)

From many volatile components in wine certain of them have a special and significant impact on the aroma. This paper will perform the identification and quantification of these components. Research will be conducted on the varieties of wine, middle and south Dalmatia, Pošip. The results have been obtained by using the method to establish volatile ingredients of wine, gas chromatography/mass spectrometry with solid phase microextraction (SPME-GC/MS). Pošip is characterized by following compounds: isoamyl acetate, ethyl hexanoate, ethyl octanoate and linalool (representative of terpenes). Since the esters are carriers of fruit aroma and terpenes flower aroma, Pošip is characterized by fruity aroma. In the two very close/adjacent sites (Čara and Smokvica) there were not expected so many differences in the concentrations of aroma compounds between individual samples.

• Keywords: aroma; geografsko podrijetlo; pošip
• Keywords (english): aroma; geographic origin; pošip
• Language: croatian
• URN:NBN: urn:nbn:hr:159:048380
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 12:44:55