Hlapive komponente u vinu graševina

master's thesis

• Title (english): Volatile compounds in wine graševina
• Author: Silvia Jakus
• Mentor: Leo Gracin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2017-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Aroma vina sveukupni je senzorski utisak mirisnih i okusnih svojstava vina i jedan je od najvažnijih parametara u formiranju kvalitete vina. Aroma ovisi o brojnim faktorima uključujući sortu grožđa, vinogradarsku i vinarsku praksu, uvjete vrenja i skladištenja vina. Iako su stotine kemijskih spojeva zabilježene u grožđu i vinu, tek nekolicina spojeva zapravo pridonosi osjetilnoj percepciji okusa vina definirajući njegovu karakterističnu aromu i okus. Cilj ovog rada bila je identifikacija i kvantifikacija hlapivih komponenta sorte 'Graševina' s različitih vinogorja kao i proizvođača i godišta berbi. Metoda kod određivanja hlapljivih sastojaka vina bila je plinska kromatografija s plameno-ionizirajućem detektorom i s „Headspace“ automatskim uzorkivačem (HSS). Provela se i analiza FTIR spektroskopom koja daje klasične parametre vina i acetate. Karakteristični spojevi za sortu graševine su izoamil acetat, 2-feniletanol i etil dekanoat, koji graševini daju izrazito prijatan, cvjetno-voćni ukus sa izraženom pitkosti i svježinom. Na temelju rezultata plinsko kromatografske analize, utvrđeno je da vina sorte graševina sadrže različit udio pojedinih sastojaka arome.

Abstract (english)

The aroma of wine is an overall sensory impression of taste and smell characteristics of wines and one of the most important parameters in the formation of wine quality. The flavor depends on numerous factors including grape varieties, winemaking, fermentation and storing conditions. Although hundreds of chemical compounds are noted in grapes and wine, only a few compounds actually contribute to the sensory perception of the wine's flavor that defines its characteristic smell and taste. The main purpose of this paper was to identify and quantify the volatile components of sort 'Graševina' from different winemakers as well as the producers and the year of harvest. The method for determining the volatile constituents of the wine was gas chromatography with a flame ionizing detector and with the Headspace automatic sampler (HSS). It has also been performed by analyzing FTIR spectroscopy which provides classic parameters of wine and acetate. Characteristic compounds for grape varieties are isoamyl acetate, 2-phenethyl ethanol and ethyl decanoate, which give a very pleasant, fruity flavor with a delicate and fresh flavor. Based on the results of gas-chromatographic analysis, it was found that the grape variety wines contain a different proportion of individual flavoring constituents.

• Keywords: hlapivi spojevi; graševina; analitika; plinska kromatografija
• Keywords (english): volatile compounds; graševina; gass chromatograpfy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:756684
• 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: Access restricted to students and staff of home institution
• Created on: 2017-11-24 13:56:39