Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina

master's thesis

• Title (english): Impact of high hydrostatic pressure on the aroma of wine Graševina
• Author: Vlatka Poturica
• Mentor: Natka Ćurko (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: 2018-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Visoki hidrostatski tlak netoplinska je metoda obrade hrane, čija primjena u enologiju te potencijal ove tehnologije kao enološke prakse su nedovoljno istraženi. Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka od 200, 400 i 600 MPa u trajanju od 5 i 25 minuta na sastav arome mladog vina Graševina. Neposredno nakon tretiranja spojevi arome identificirani su i kvantificirani plinskom kromatografijom s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME – GC/MS). Dobiveni rezultati pokazali su kako tretiranje vina tlakom od 200 i 400 MPa u vremenu od 5 i 25 minuta nije uzrokovalo značajne promjene u sastavu arome, koje su kod primjene višeg tlaka i veće duljine tretiranja bile blago izraženije. S druge strane, tretiranje tlakom od 600 MPa značajno je utjecalo na smanjenje koncentracije terpena, estera i karbonilnih spojeva te blago povećanje koncentracija viših alkohola, a navedene promjene bile su izraženije nakon 25 minuta tretiranja.

Abstract (english)

High hydrostatic pressure is a non-thermal food processing method. However, application and potential of this technology as enological practice has not been profoundly studied. The aim of this study was to investigate the influence of high hydrostatic pressure of 200, 400 and 600 MPa after treatment of 5 and 25 minutes on the aroma composition of the young wine Graševina. Aroma compounds were identified and quantified by gas chromatography-mass spectrometry after solid-phase microextraction (SPME - GC/MS) immediately after the treatment. The obtained results showed that the treatment of 200 and 400 MPa after 5 and 25 minutes did not significantly influence the composition of aroma compounds, although changes induced by higher pressure and longer duration were slightly more pronounced. On the other hand, treatment of 600 MPa influenced significant decrease in concentrations of terpene, ester and carbonyl compounds as well as slight increase in concentrations of higher alcohols, that were more pronounced for 25-minute treatment.

• Keywords: vino; spojevi arome; visoki hidrostatski tlak; plinska kromatografiija (GC/MS); Graševina
• Keywords (english): wine; aroma compounds; high hydrostatic pressure; gas chromatography (GC/MS); Graševina
• Language: croatian
• URN:NBN: urn:nbn:hr:159:641166
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-11-26 11:01:32