Mineralne tvari kao parametar utvrđivanja autentičnosti vina

doctoral thesis

• Title (english): Mineral substances as a parameter of authenticity of wines
• Author: Dragica Kaštelanac
• Mentor: Mara Banović (mentor)
• Committee member: Nada Vahčić (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: 2019-07-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 663 - Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry

Abstract

Provjera autentičnosti prehrambenih proizvoda jedno je od najvažnijih pitanja u cilju kontrole kvalitete proizvoda i sigurnosti potrošača i proizvođača. Potrošači očekuju da kvaliteta i podrijetlo budu u skladu s oznakama koje opisuju proizvod prema odgovarajućim zakonskim odredbama. Zbog mogućnosti primjene raznih postupaka patvorenja prehrambenih proizvoda, nametnula se potreba razvoja metoda za utvrđivanje njihove autentičnosti. Vino je proizvod koji se može krivotvoriti različitim postupcima od dodavanja određenih sastojaka u vino (npr. voda, glicerol, alkohol, šećer, zaslađivači, boja, aroma, konzervansi i sl.) do manipulacija glede sorte, godine berbe i zemljopisnog podrijetla. Za utvrđivanje autentičnosti vina razvijene su različite metode koje se baziraju na određivanju hlapljivih spojeva, aminokiselina, fenolnih spojeva, mineralnog sastava, omjera izotopa. U ovom radu je na osnovu mineralnog sastava vina provedeno istraživanje usmjereno na utvrđivanje autentičnosti vina na temelju zemljopisnog podrijetla, sortne pripadnosti i godine berbe. Vina su proizvedena prema EU službenom protokolu za proizvodnju autentičnih vina. U istraživanje su uključena vina iz berbe 2009-2012, proizvedena od šest najznačajnijih kultivara Vitis vinifera L. zastupljenih u vinorodnim područjima Republike Hrvatske. Određivanje mineralnog sastava provedeno je ICP-OES tehnikom. Dobiveni rezultati pokazali su da se ispitivana vina međusobno razlikuju prema udjelu određenih makro i mikro elemenata s obzirom na zemljopisno podrijetlo, sortnu pripadnost i godinu berbe.

Abstract (english)

Authenticity of food products is one of the most important issues in order to control product quality and consumer and producer safety. Consumers expect the quality and origin to conform to the label that describes the product according to the relevant legal provisions. Due to the possibility of applying various methods of counterfeiting food products, it is necessary to develop a method for determining their authenticity. Wine is a product that can be counterfeited by various methods of adding certain ingredients to wine (eg Water, Glycerol, Alcohol, Sugar, Sweeteners, Colors, Aromas, Preservatives etc.) to manipulation regarding variety, vintage and geographical origin. In order to determine the authenticity of wines, various methods have been developed based on the determination of volatile compounds, amino acids, phenolic compounds, mineral composition, isotope ratios. In this paper, based on the mineral composition of wine, we conducted a research aimed at determining the authenticity of wines based on their geographical origin, variety and vintage. Wines are produced according to the EU official protocols for the production of authentic wines. The research included grape wines from 2009-2012, produced by six of the most important cultivars of Vitis vinifera L. represented in the wine-growing region of the Republic of Croatia. Determination of mineral composition is carried out in ICP-OES technique. The obtained results showed that the wines examined differed with respect to the share of certain macro and micro elements in terms of their geographical origin, variety and year of harvest.

• Keywords: autentičnost; makro i mikro elementi; vino; zemljopisno podrijetlo
• Keywords (english): authenticity; macro and micro elements; wine; geographic origin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:182781
• Study programme: Title: Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
• Type of resource: Text
• Extent: 87 str. : 30 cm
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-01-28 13:06:35