Usporedba referentnih i brzih metoda u analizi vina

master's thesis

• Title (english): Comparison of reference and rapid methods in wine analysis
• Author: Maja Majurdžić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2004-12-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vino je poljoprivredni i prehrambeni proizvod dobiven potpunim ili djelomičnim alkoholnim vrenjem masulja ili mošta, od svježeg i za preradu u vino pogodnoga grožđa. U analizi vina primjenjuju se između ostalih i fizikalno-kemijske metode. Najtočnije metode analize se definiraju kao referentne metode, koje su u većini slučajeva dugotrajne izvedbe. Cilj ovoga rada bio je utvrditi da li se referentne metode u rutinskim analizama mogu zamijeniti brzima. Analizirano je ukupno 40 uzoraka vina koji su se razlikovali s obzirom na boju i količinu reducirajućih šećera. U uzorcima vina su usporedno referentnom i brzom metodom određivani slijedeći parametri: relativna gustoća, alkoholna jakost, ekstrakt, reducirajući šećeri, ukupna kiselost, pepeo, slobodni i ukupni sumporni dioksid. Radi utvrđivanja povezanosti rezultata metoda izračunati su koeficijenti korelacije na temelju kojih je zaključeno da je korelacija referentne i brze metode kod svih određivanih parametara srednje do visoke jakosti, što znači da se referentne metode mogu zamijeniti brzima.

Abstract (english)

Wine is the product obtained after complete or partial alcoholic fermentation of must or grape. A wine analysis is done, among others, by physical or chemical methods. Reference methods are defined as the most precise methods of analysis, but are in the most cases of long duration. The purpose of this work was to establish whether reference methods can be replaced in routine analyses with rapid methods. The research was done on 40 samples of wine which distinguished in color and content of reducing sugars. The following parameters were determined: relative density, alcohol, extract, reducing sugars, total acidity, ash, free and bined sulfur dioxide. The results suggested that correlation of reference and rapid methods is, for all parameters, medium to high firmness, which means that reference methods can be replaced in routine analysis with rapid methods.

• Keywords: analiza; brza metoda; referentna metoda; vino
• Keywords (english): analyses; rapid method; reference method; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:654433
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 13:49:34