Utjecaj djelomične defolijacije na polifenolni sastav i hlapljive komponente Malvazije istarske

master's thesis

• Title (english): Influence of defoliation on phenolic composition and volatile compounds of Malvazija istarska
• Author: Tina Maté
• Mentor: Karin Kovačević Ganić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2011-12-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djelomična defolijacija je metoda kojom se postiže bolja osvijetljenost i izloženost grozdova suncu radi poboljšanja mikroklime grozdova. Cilj ovog rada bio je utvrditi u kojem trenutku je najpoželjnije provesti djelomičnu defolijaciju na Malvaziji istarskoj. Djelomična defolijacija provedena je u četiri različita razdoblja – prije cvatnje, po završetku cvatnje, kod pojave šare i kod pojave šare uz skidanje dodatna tri lista . Pokus u vinogradu je postavljen u tri ponavljanja, a vinifikacija je bila jedna po tretiranju. Grožđe je proizvedeno na području vinogorja Zapadne Istre. Istraživan je sastav polifenolnih spojeva (neflavonoida i flavonoida) i sastav hlapljivih komponenti (esteri i viši alkoholi) mošta i vina. Promjene u sastavu polifenola određene su na HPLC-u, dok su promjene u sastavu hlapljivih komponenata praćene metodom plinske kromatografije uz prethodnu pripremu uzoraka metodom mikroekstrakcije na čvrstoj fazi. Utvrđeno je da je najbolje provesti djelomičnu defolijaciju po završetku cvatnje.

Abstract (english)

Partial defoliation is a method that provides better illumination and exposure of grapes to the sun in order to improve the microclimate of clusters. Intention of this work is to determine in which period it is best to preform partial defoliation on Malvazija istarska. Partial defoliation is carried out in four different periods – before bloom, after bloom, at veraison and at verasion with removal of additional three leaves.Experiment in the vineyard is set out in three repetitions with one vinification per treatment. Grapes are produced in the vineyards of Western Istria. The composition of polyphenolic compounds (nonflavonoids and flavonoids) and the composition of volatile compounds (esters and higher alcohols) of must and wine is invastigated.Changes in the composition of polyphenols are determined by HPLC, and the composition changes of volatile compounds are monitored by Gas Chromatography Method, with previous preparation of samples by Solid Phase Microextraction. It is determined that it is best to preform partial defoliation after bloom.

• Keywords: aroma; djelomična defolijacija; Malvazija istarska; polifenoli
• Keywords (english): aroma; partial defoliation; Malvazija istarska; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:859357
• 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: 2017-05-31 11:26:18