Sumporni spojevi pozitivan i negativan utjecaj na aromu vina

undergraduate thesis

• Title (english): Sulfur compounds positive and negative influence on wine flavor
• Author: Dora Šenjug
• Mentor: Marina Tomašević (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: 2020-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je literaturni pregled sumpornih spojeva u vinu, njihov utjecaj na senzorska svojstva vina te metode određivanja. Predstavnici hlapivih sumpornih spojeva odgovornih za negativnu aromu su sumporovodik, merkaptani i dimetil sulfid, dok su nositelji pozitivnih aroma sortni tioli 3SH, 3SHA te 4MSP. Na njihovu koncentraciju u vinu utječu brojni čimbenici kao što su fizikalno-kemijski sastav mošta, uvjeti alkoholne fermentacije, soj kvasca koji se koristi za fermentaciju, uvjeti i temperatura maceracije, prisutnost kisika, dodatak bakra te starenje vina u bačvama. U vinu se nalaze u niskim koncentracija i imaju niske senzorske pragove osjetljivosti, stoga se za analizu hlapivih sumpornih spojeva najčešće koristi plinska kromatografija s masenim sprektrometrom kao detektorom (GC/MS) radi svoje osjetljivosti, specifičnosti i pouzdanosti.

Abstract (english)

The aim of this paper, based on scientific literature, was to present an overview of most important sulfur comopounds in wine, their impact on sensory characteristics as well as methods for their detection. Representatives of negative volatile sulfur compounds are hydrogen sulfide, mercaptans and dimethyl sulfide, while positive ones are varietal thiols 3SH, 3SHA and 4MSP. Their concentration in wine is influenced by numerous factors such as the composition of the must, the conditions during alcoholic fermentation, the yeast strain used for fermentation, the conditions and temperature of maceration, the presence of oxygen, addition of copper and aging of the wine in barrels.They are present in low concentration in wine and have low sensitivity thresholds and therefore the gas chromatography with a mass spectrometry(GC/MS) is the method most often used for the analysis of these compounds due to its sensibility, specificity and reliability.

• Keywords: aroma; hlapivi sumporni spojevi; sortni tioli; vino
• Keywords (english): aroma; varietal thiols; volatile sulfur compounds; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:646196
• 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: Open access
• Created on: 2020-07-02 09:46:54