Formiranje arome bijelih vina tijekom alkoholne fermentacije

master's thesis

• Title (english): Changes of aroma composition of white wines during alcoholic fermentation
• Author: Jasminka Peček
• Mentor: Karin Kovačević Ganić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2007-07-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Hlapljive komponente koje se formiraju metabolizmom kvasaca tijekom alkoholne fermentacije značajno utječu na kvalitetu bijelih vina. Cilj ovoga rada bio je utvrditi dinamiku nastajanja hlapljivih spojeva i odrediti utrošak fermentabilnog dušika od strane kvasaca tijekom alkoholne fermentacije. U radu su korišteni uzorci Graševine, Muškata i Traminca iz podregije Zagorje-Međimurje. Promjene u sastavu hlapljivih komponenata praćene su metodom plinske kromatografije uz prethodnu pripremu uzorka metodom mikroekstrakcije na čvrstoj fazi. Fermentabilni dušik određen je spektrofotometrijski. Utvrđeno je da se tijekom alkoholne fermentacije u najvećem udjelu formiraju viši alkoholi, esteri, hlapljive kiseline i karbonilni spojevi. Rezultati su pokazali korelaciju između pojedinih hlapljivih komponenti i fermentabilnog dušika.

Abstract (english)

Volatile compounds which are formed by yeast metabolism during alcoholic fermentation have significant effect on quality of white wines. Intention of this work is define dinamics of forming volatile compounds and determine consumption of fermentative nitrogen used by yeasts during alcoholic fermentation. In this work the samples of Graševina, Muškat and Traminac from region Zagorje-Međimurje are used. Composition changes of volatile compounds are monitored by Gas Chromatography Method, with previous preparation of samples by Solid Phase Microextraction. Fermentative nitrogen is defined by Spectrofotometric Method. During alcoholic fermentation higher alcohols, esters, volatile acids and carbonil compounds are formed in largest participation. Results hae shown corelation between some volatile compounds and fermentative nitrogen.

• Keywords: alkoholna fermentacija; aminokiseline; fermentabilni dušik; hlapljive komponente; vino
• Keywords (english): alcoholic fermentation; amino acids; fermentative nitrogen; volatile compounds; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:480254
• 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: 2017-09-06 08:27:24