Određivanje tvari arome rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela

undergraduate thesis

• Title (english): Aroma determination of rose wine produced after blending of Pinot gris and Izabela
• Author: Tomislav Vološen
• Mentor: Vesna Zechner-Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2017-07-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Cilj završnog rada bio je odrediti tvari arome domaćeg rose vina proizvedenog kupažiranjem sorti Pinot sivi i Izabela, berba 2016. Detektirana je veća koncentracija viših alkohola i manja koncentracija estera, što ukazuje da se fermentacija odvijala pri višim temperaturama. Osnovna analiza vina obuhvaćala je određivanje etanola kemijskom i denzimetrijskom metodom, određivanje koncentracije neprevrelog šećera, slobodnog, vezanog i ukupnog sumpora te hlapljive i ukupne kiseline. Enzimskim kitom je određena koncentracija glicerola. Papirnom kromatografijom utvrđena je prisutnost vinske i jabučne kiseline, dok mliječna, limunska i octena nisu detektirane. Vino je podvrgnuto HPLC i GC analizi pri čemu su određene hlapljive komponente i etanol. Svi analizirani parametri koji podliježu zakonskoj regulativi, nalaze se unutar dopuštenih granica.

Abstract (english)

The goal of final work was to determine the aroma of domestic rose wine produced after blending of Pinot gris and Isobela, year 2016. The higher concentration of higher alcohols and lower concentration of esters were detected, which indicate that the fermentation took place at higher temperatures. Basic analysis included determination of ethanol by chemical and densimetric method, determination of residual sugars, free, bound and total sulfur dioxide as well as total and volatile acids. Glycerol concentration was determined by the enzyme kit. The presence of wine and malic acid was specified by paper chromatography, while lactic, citric and acetic acids were not detected. Wine was also subjected to HPLC and GC analyses, due to determination of volatile components and ethanol. All analyzed parameters are within the permitted limits.

• Keywords: aroma vina; enzimski kit; GC metoda; HPLC metoda; rose vino
• Keywords (english): enzyme kit; GC method; HPLC method; rose wine; wine aroma
• Language: croatian
• URN:NBN: urn:nbn:hr:159:003624
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-10-13 09:15:08