Utjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling

undergraduate thesis

• Title (english): The effects of technological production procedures on the content of orange wine Rajnski rizling
• Author: Antonio Kolakušić
• 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: 2018-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu anlizirana su domaća vina bijele sorte Rajnski rizling iz vinogorja Plešivica, podregije Plešivica, berba 2017. godina. Tijekom proizvodnje bijelog vina korišten je enzim pektinaza prije kratke maceracije (60 sati), u mošt je dodana Fermaid E hrana za kvasce na bazi inaktiviranih stanica kvasca, asimilabilnog dušika i tiamina te je mošt inokuliran selekcioniranim kvascima soja Saccharomyces cerevisiae R-HST (Lalvin), koji vinu daje svježinu, punoću i kompleksnost. Prilikom proizvodnje narančastog vina iste sorte, grožđe je muljano i runjeno izravno u hrastove bačve u kojima je provedena fermentacija bez selekcioniranih kvasaca u trajanju od 30 dana bez kontrole temperature i uz miješanje 4 puta dnevno. Nakon fermentacije proveden je postupak duge maceracije u trajanju od 6 mjeseci i 11 dana. Rezultati HPLC ukazuju na znatno više koncentracije hlapivih spojeva u narančastom vinu u usporedbi s bijelim vinom.

Abstract (english)

In this paper domestic wines of the white variety Rajnski rizling from the Plešivica vineyard, Plešivica subregion, vintage 2017 were analysed. During the production of white wine, an enzyme pectinase was used prior to short maceration (60 hours), Fermaid E yeast food (inactivated yeast biomass) was added, assimilable nitrogen and thiamine, and it was inoculated with selected yeast Saccharomyces cerevisiae R-HST (Lalvin), givnig wine freshness, body and complexity. During the production of orange wine of the same variety, the grapes were crushed and extracted directly into oak barrels where fermentation was carried out without selected yeasts for 30 days without temperature control and with stirring 4 times a day. After fermentation, a long maceration procedure lasting 6 months and 11 days has been carried out. The HPLC results indicate considerably higher concentrations of volatile compounds in the orange wine compared to white wine.

• Keywords: bijelo vino; GC; HPLC; narančasto vino; Rajnski rizling
• Keywords (english): GC; HPLC-method; Rhein riesling; orange wine; white wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:924518
• 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: 2018-09-24 08:02:48