Utjecaj temperature fermentacije na aromu mladog vina

master's thesis

• Title (english): Temperature influenze on young wine aroma
• Author: Tomislav Muršić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2006-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Odabrani su moštovi sorta graševina i moslavac te njihova kupaža (1:1), proizvedeni u vinariji Agromeđimurje (berba 2005). Moštovi su sumporeni K-metabisulfitom (8 g/100L), izbistreni želatinom (8 g/100L) i kiselsolom (80 mL/100L), te tretirani pektolitičkim enzimima. Fermentacija odabranih moštova provedena je s kvascem Saccharomyces cerevisiae (UVAFERM CS2) pri temperaturi od 16 ºC (± 1 ºC) i pri 20 ºC. Fermentacijska aktivnost praćena je mjerenjem količine prevrelog šećera (refraktometar) i temperature (digitalni termometar). Nakon završene fermentacije određeni su udjeli hlapljivih spojeva arome. Za analizu navedenih sastojaka korištena je plinska kromatografija s headspace uzorkivačem (GC-HS). Pokazalo se da sastav grožđa (kemijski sastav mošta) i temperatura fermentacije utječu na udjel određivanih komponenata arome.

Abstract (english)

Were selected graševina and moslavac musts, and their mixture (1:1), produced in wine-cellar of Agromeđimurje (year 2005). Must were sulphurized with K-metabisulfite (8 g/100L), brightened with gelatine (8 g/100L) and kiselsol (80mL/100L), and then were treated with pectolytic enzimes. The fermentation, of selected must was done at 16 ºC (±1 ºC) and 20 ºC (room temperature). Activity of fermentation was monitored by measuring the amount of fermented glucose (with refractometer) and temperature (with digital termometer). Concentrations of some volatile aroma component were detected after fermentation. These components were analized using the gas chromatography with headspace sampler (GC-HS). It was found that the amount of detected aroma components depends on grape ariety (chemical compound) of must and the temperature of fermentation.

• Keywords: aroma; fermentacija; kvasci; temperatura
• Keywords (english): Aroma; fermentation; yeasts; temperature
• Language: croatian
• URN:NBN: urn:nbn:hr:159:998022
• 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: 2017-09-07 11:42:16