Utjecaj maceracije na fermentacijsku aromu vina Pošip

undergraduate thesis

• Title (english): Impact maceration on fermentation aroma of wine Pošip
• Author: Ana Sigeti
• 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: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Aroma vina podrazumijeva impresiju okusnih i mirisnih komponenti vina i jedan je od najvažnijih parametara koji definira kvalitetu vina. Rezultat je kombinacije brojnih hlapivih spojeva koji potječu iz grožđa ili nastaju tijekom alkoholne fermentacije i dozrijevanja vina. Najveća koncentracija hlapivih spojeva nastaje tijekom alkoholne fermentacije djelovanjem metabolizma kvasaca, pri čemu dolazi do sinteze viših alkohola, estera, hlapivih masnih kiselina i aldehida. Na koncentraciju spojeva arome osim agrotehničkih uvjeta utječu i primjenjeni enološki postupci te uvjeti skladištenja vina. Hladna maceracija se koristi u vinarstvu s ciljem poboljšavanja boje i arome vina. Cilj rada je bio utvrditi utjecaj hladne maceracije na aromu vina Pošip. Uzorci vina Pošip analizirani su metodom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Identificirano je 13 različitih spojeva, a fermentacijskoj aromi analiziranih uzoraka najviše doprinose acetatni esteri: izoamil, heksil, feniletil acetat, nastali radom kvasca za vrijeme alkoholne fermentacije su nosioci voćno– cvijetne arome mladih vina. Ukupnoj fermentacijskoj aromi vina također doprinose i monoterpenski alkoholi linalol i α- terpineol.

Abstract (english)

The wine aroma implies an impression of flavor and aroma components of wine and it is one of the most important parameters defining the quality of the wine. It is the result of combination of many volatile compounds derived from grapes or formed during alcoholic fermentation and maturation of wines. The highest amount of the volatile compounds is produced during alcoholic fermentation by the yeast metabolism, whereby the synthesis of higher alcohols, esters, volatile fatty acids and aldehydes is occurring. Agro-technical conditions, applied oenological procedures and storage conditions of wine affect on the concentration of aromatic compounds. Cold maceration is used in winemaking to improve wine color and flavor. The aim of the study was to determine the effect of cold maceration on wine Pošip. Pošip wine samples were analyzed by gas chromatography with mass spectrometry and microekstraction on solid phase (SPME-GC / MS). 13 different compounds were identified. The major contributors to the fermentation aroma of the analyzed samples are acetate esters: iso-amyl, hexyl, phenylethyl acetate, which contribute to the fruity- floral aromas of wines. Monoterpene alcohols linalol and α- terpineol also contribute to the total fermentation aroma of wine.

• Keywords: maceracija; aroma vina; fermentacijska aroma
• Keywords (english): maceration; aroma wine; fermentation aroma
• Language: croatian
• URN:NBN: urn:nbn:hr:159:597023
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 12:59:39