Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja

master's thesis

• Title (english): The effect of antioxidants additions on aromatic composition of Cabernet Sauvignon wine during aging
• Author: Ana Kovačević
• Mentor: Karin Kovačević Ganić (mentor)
• Committee member: Draženka Komes (član povjerenstva)
• 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: 2020-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovoga rada bio je ispitati utjecaj dodatka antioksidansa na aromatski sastav crnog vina Cabernet Sauvignon nakon 12 mjeseci starenja u bocama. Aromatske komponente i njihova koncentracija u vinu određeni su pomoću plinske kromatografije s masenom spektrometrijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Cabernet Sauvignon karakteriziraju sljedeći spojevi arome: hlapive masne kiseline, viši alkoholi, terpeni, acetatni i etilni esteri te norizoprenoidi. Smanjena koncentracija sumporovog dioksida rezultirala je smanjenjem koncentracije određenih aromatskih spojeva, dok je dodatkom glutationa njihova koncentracija u vinu ostala očuvana.

Abstract (english)

The aim of this study was to investigate the effect of antioxidants addition (sulfur dioxide and glutathione) on the aroma composition of Cabernet Sauvignon after 12 months of bottle ageing. Aromatic compounds and their concentration in wine were analyzed by gas chromatography-mass spectrometry with solid-phase microextraction (SPME-GC/MS). Cabernet Sauvignon is characterized by aroma compounds: volatile fatty acids, higher alcohols, terpenes, acetate and ethyl esters and norisoprenoids. The reduced concentration of sulfur dioxide resulted in a decrease of aromatic compounds, while glutathion addition preserved their concentration in wine.

• Keywords: sumporov dioksid; glutation; starenje; aroma; vino
• Keywords (english): sulfur dioxide; glutathione; aging; aroma; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:223548
• 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: 2021-01-25 10:57:58