Određivanje 4-etilfenola u crnim vinima primjenom GC/SPME tehnike

master's thesis

• Title (english): Determination of 4-ethylphenol in red wines using GC/SPME technic
• Author: Ana Klarić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2006-04-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti udjel 4-etilfenola u crnim vinima. Upotrebljena je HS-SPME metoda uz plinsku kromatografiju (GC) sa plamenim ionizacijskim detektorom (FID). Provedena je i senzorska procjena uzoraka vina na prisutnost i intenzitet tzv. "Brett" mirisa. 4-etilfenol, nosioc tog mirisa, predstavlja glavni produkt aktivnosti kvarnog kvasca Brettanomyces/Dekkera. Proučavan je utjecaj starosti bačve na pojavu ovog kvasca. Korišteni su uzorci crnog vina od različitih proizvođača. Neki uzorci su izuzimani iz bačvi, a neki iz butelja. Utvrđeno je da na pojavu Brettanomyces spp. u crnim vinima ne utječe starost bačve jer je značajna količina 4-etilfenola utvrđena i kod starih i kod novih bačava.

Abstract (english)

The aim of this assay was to determinate content of 4-ethylphenol in red wines. HS-SPME technic was used for determination of 4-ethylphenol by gas chromatography with flame ionization detection (FID). Sensorical estimation of red wine samples on presence and intensity of "Bretty" odour was also carried out. 4-ethylphenol is a carrier of that "off-odour" representing the main product of spoilage yeast Brettanomyces/Dekkera spp. action. Influence of the age of the barrel on the occurrence of Brettanomyces spp. in red wine was also studied. Red wine samples were supplied from different producers. Sampling was carried out from the barrels, from the bottles or from inox tanks. Age of the barrel didn't have influence on the appearance of Brettanomyces spp. in red wine because significant amount of 4-ethylphenol was found in samples from new and from older barrels.

• Keywords: Brettanomyces/Dekkera spp.; 4-etilfenol; vino
• Keywords (english): Brettanomyces/Dekkera spp; 4-ethylphenol; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:201917
• 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: 2017-09-11 08:30:03