Utjecaj mikrooksigenacije na senzorske karakteristike vina

undergraduate thesis

• Title (english): Influence of microoxygenation on sensory characteristics of wine
• Author: Tea Bekavac
• Mentor: Karin Kovačević Ganić (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: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mikrooksigenacija je tehnika koja je razvijena sredinom 90-tih kao alternativa dozrijevanju u hrastovim bačvama, dok današnja primjena uključuje i aplikaciju prije samog dozrijevanja u bačvama s ciljem poboljšanja senzorskih karakteristika i kvalitete vina. Primjena mikrooksigenacije u prvom redu utječe na polifenolni sastav vina. Promjene u sastavu antocijana odgovorne su za promjenu boje vina, dok s druge strane promjene u sastavu i strukturi proantocijanidina odgovorne su za senzorska svojstva trpkoće i gorčine. Utvrđeno je kako dodatak malih, kontroliranih doza kisika u vino može utjecati na stabilizaciju boje, poboljšanje okusa i strukture vina te redukciju vegetativne arome vina, a novija istraživanja su pokazala pozitivan, dugoročni učinak ove tehnike na senzorske karakteristike vina.

Abstract (english)

Microoxygenation is technique developed in mid 1990s as technique alternative to barrel aging. Nowadays, the practical use of microoxygenation includes the application before aging in barrels in order to improve wine sensory characteristics and its overall quality. Application of microoxygenation primarily affects the wine polyphenolic composition. Changes in the composition of anthocyanins are responsible for the changes of color, while changes in the proanthocyanids composition are responsible for wine astringency and bitterness perception. Microoxygenation benefit claims include stabilization of wine color, improved taste and structure, as well as the reduction of vegetative aroma, while resents studies also confirmed these positive long term effects on sensory characteristics.

• Keywords: mikrooksigenacija; vino; aroma; boja; trpkoća
• Keywords (english): microoxygenation; wine; aroma; color; astringency
• Language: croatian
• URN:NBN: urn:nbn:hr:159:337271
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-10-03 09:42:31