Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje

master's thesis

• Title (english): Aroma determination of white wine by domestic production
• Author: Kristina Kožić
• 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: 2017-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Aromu vina čine brojni hlapljivi spojevi koji potječu iz grožđa ili nastaju tijekom fermentacije i dozrijevanja vina. Najvažniji spojevi arome, čija koncentracija iznosi od 0,8 do 1,2 g L-1, sintetiziraju se tijekom alkoholne i jabučno-mliječne fermentacije metabolizmom kvasaca i bakterija. Najznačajniji hlapljivi spojevi u vinu su viši alkoholi, esteri te monoterpenski alkoholi, koji su nositelji cvjetnih i voćnih aroma. Za određivanje viših alkohola, estera i aldehida u domaćem bijelom vinu proizvedenom 2016. godine kupažiranjem sorti Rajnski rizling, Pinot sivi i Pinot bijeli, korištene su plinska kromatografija (GC) i tekućinska kromatografija visoke djelotvornosti (HPLC). Provedene su i kemijske analize određivanja koncentracije neprevrelog šećera, slobodnog, vezanog i ukupnog sumpora, ukupnih i hlapljivih kiselina te etanola. Etanol je također određen denzimetrijskom metodom i HPLC-om. Glicerol je određen pomoću enzimskog kita i HPLC metode. Papirnom kromatografijom utvrđena je prisutnost jabučne i vinske kiseline dok mliječna, octena i limunska nisu detektirane, što je potvrđeno i HPLC metodom. Rezultati su pokazali da se analizirano domaće vino nalazi u okviru dopuštenih zakonskih granica te da je udio aromatičnih spojeva zadovoljavajući.

Abstract (english)

Wine aroma consists of numerous volatile compounds that come from grapes or they are formed during the fermentation and wine maturation. The most important aroma compounds, ranging from 0.8 to 1.2 g L-1, are synthesized during alcoholic and malolactic fermentation by yeasts and bacteria. The most significant volatile compounds in wine are higher alcohols, esters and monoterpene alcohols, which are the carriers of floral and fruit aromas. Gas chromatography (GC) and high performance liquid chromatography (HPLC) were used to determine higher alcohols, esters and aldehydes in domestic white wine produced in 2016 by blending Rhine riesling, Pinot gris and Pinot blanc. Chemical analyses for determination of ethanol, residual sugars, free, bound and total sulfur dioxide, total and volatile acids were also performed. Ethanol was also determinated by densitometric method and HPLC. Glycerol was determined by the enzyme kit and HPLC. Paper chromatography showed the presence of malic and tartaric acid while lactic, acetic and citric were not detected, as confirmed by the HPLC method. The results have shown that analyzed domestic wine is within the legal limits allowed by wine regulation and that aromatic compound content is satisfactory.

• Keywords: aroma; bijelo vino; GC metoda; HPLC metoda; kupažiranje
• Keywords (english): aroma; blending; GC method; HPLC method; white wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:715096
• Study programme: Title: Bioprocess Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-16 10:30:23