Neki parametri kakvoće hrvatskih predikatnih vina

master's thesis

• Title (english): Some quality parameters of croatian predicate wines
• Author: Dragica Kaštelanac
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2011-11-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Predikatna vina proizvode se od grožđa koje je prezrelo ili manje ili više prosušeno na trsu. Vina proizvedena iz takvog grožđa postižu posebnu kakvoću koja ih bitno razlikuje od drugih tipova vina. Među ispitivanim uzorcima zastupljene su sve kategorije predikatnih vina, a ukupno je ispitivano 135 uzoraka. Primjenom metoda propisanih od strane Međunarodne organizacije za lozu i vino (OIV-a), provedeno je određivanje: stvarnog i ukupnog alkohola, ukupnih i hlapivih kiselina, limunske kiseline, glicerola, glukonske kiseline, te je provedeno senzorno ocjenjivanje vina. Dobiveni rezultati su pokazali: ispitivani parametri kakvoće bili su sukladni zakonskim ograničenjima unatoč većim koncentracijama hlapive kiselosti, sva su vina sukladna zahtjevima zakonskih propisa. Kakvoća analiziranih vina po pojedinačnim parametrima bila je sukladna rokovima berbi i grupi predikata. Najmanji sadržaj glicerola imala su vina kasnih berbi, a najveći vina iz izborne berbe prosušenih bobica u kojima je zabilježeno i najviše glukonske kiseline.

Abstract (english)

Predicate wines are produced from over raped grapes or more or less dried directly on vine. Because of that wine produced from this kind of grapes accomplished excellent quality which makes them significantly different from other types of wine. Among 135 examined samples all predicate wine categories were represent. The methods recommended by International Organisation of Vine and Wine (OIV) were applied for determination of, actual and total alcohol, total and volatile acids, citric acid, glycerol, gluconic acid and sensory evaluation. The obtained results present that quality examined parameters were in accordance with legal limitation, although higher concentration of volatile acidity, all examined wines were acceptable in terms of sensory and legal proposition. The quality of examined wines, according to individual parameters was pursuant to harvest time and predicate wine categories. Least quantity of glycerol had wine of late harvest, while the highest was found for wines from harvest of selected dried berries which at the same time had and highest content of gluconic acid.

• Keywords: glicerol; glukonska kiselina; kvaliteta; predikatna vina
• Keywords (english): glycerol; gluconic acid; quality; predicate wines
• Language: croatian
• URN:NBN: urn:nbn:hr:159:862212
• 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: 2017-06-01 10:35:52