Utjecaj prinosa termina berbe i vrste podloge na udjel dušika, fenolnih spojeva i tvari arome Malvazije istarske

master's thesis

• Title (english): Influence of yield, time of harvest and sort of a rootstoc on participation of total nitrogen, phenol and aroma compounds of Malvasia istriana
• Author: Ivan Čorak
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2005-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom je radu, primjenom analitičkih metoda formolne titracije, NOPA metode, titracije Folin Ciocalteu (FC) reagensom i metodom plinske kromatografije provedeno određivanje udjela ukupnog dušika, tvari arome i ukupnih fenola, kao osnovnih značajki mirisa i izgleda vina. Ispitivano je kako na njihov udjel utječu vrsta podloge, prinos i termin berbe. Korišteni su uzorci Malvazije istarske Porečkog vinogorja izuzimani u tri različita termina berbe (rani (R), normalni (N) i kasni (K)) sa panjeva različitim brojem ostavljenih pupova (20, 30 i 40) te sa dvije vrste podloge (Kober 5BB i 420A). U uzorcima s podloge Kober 5BB s 30 pupova zabilježen je najveći udio dušičnih i fenolnih tvari dok se udio tvari arome u dobivenim vinima nije značajno razlikovao.

Abstract (english)

In this assay, using analitical methods of formol titration, NOPA procedure, titration with FC reagens and gas cromatography the participation of cemical compounds, such as total nitrogen, aroma and total phenols, like primary compounds of sensual image of wine, are brought into a correlation with agroclimate conditions trough the sort of a rootstock, yield and time of a harvest. The samples are excluded from grapesort of Malvasia Istriana from vineyard of city of Poreč in three difernet times of harvest (early (R), normal (N) and late (K)) from vinestocks with three difernet numbers of gems (20, 30 and 40) as precursors yield and with two diferent sort of rootstock (Kober 5BB and 420A.) The largest participation of nitrat and phenol compounds has been noticed in samples of of the rootstock Kober 5BB while the participation of aroma compounds in wine samples didn't show any significant diference.

• Keywords: Malvazija Istarska; podloga; termin berbe; ukupni dušik; ukupni fenoli
• Keywords (english): Malvasia Istriana; time of harvest; rootstock; total nitrogen; total phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:564404
• 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: 2017-09-13 12:17:50