Određivanje fermentacijske arome u vinu Pošip

undergraduate thesis

• Title (english): Determinantion of compounds responsible for fermentation aroma in wine Pošip
• Author: Ivana Žilić
• 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: 2014-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aroma vina rezultat je kombinacije brojnih hlapivih spojeva koji potječu iz grožđa ili nastaju tijekom fermentacije i dozrijevanja vina. Najveći udio hlapivih spojeva nastaje tijekom alkoholne fermentacije pri čemu dolazi do ekstrakcije spojeva iz krutih dijelova mošta, cijepanja prekursora primarne arome te sinteze mnogobrojnih hlapivih spojeva djelovanjem metabolizma kvasaca. Hlapivi spojevi, nastali kao produkt metabolizma kvasaca su viši alkoholi, esteri, masne kiseline te aldehidi. Ukupan udio spojeva arome iznosi od 0,8 do 1,2 g/L, a senzorski prag osjetljivosti je u rasponu od 10-1 do 10-10g/L. Cilj ovog rada bio je odrediti fermentacijsku aromu vina Pošip. Identifikacija i kvantifikacija spojeva arome provedena je pomoću plinske kromatografije s masenom detekcijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Prema dobivenim rezultatima aromi vina Pošip najviše doprinose esteri, dajući mu cvjetne i voćne karakteristike.

Abstract (english)

The aroma of wine is the result of a combination of numerous volatile compounds derived from grapes or formed during fermentation and maturation of wine. The largest amount of volatile compounds is produced during alcoholic fermentation where the extraction of compounds from solid parts of the grape must, cleavage of primary aroma precursor, and synthesis of numerous volatile compounds by the yeast's metabolism occurs. Volatile compounds, the products of the metabolism of yeasts, are higher alcohols, esters, fatty acids and aldehydes. Wines generally contain about 0,8– 1,2 g/L aromatic compounds, and it's detection threshold is from 10-1 to 10-10 g/L. The purpose of this work is to determine the fermentation aroma of Pošip wine. Identification and quantification of compounds was carried out by gas chromatography- mass spectrometry with solid-phase microextraction (SPME-GC/MS). According to the results, esters have contrube the most to aroma of Pošip wine, giving it fruity and floral characteristics.

• Keywords: fermentacijska aroma; Pošip; plinska kromatografija
• Keywords (english): fermentation aroma; Pošip; gas chromatography
• Language: croatian
• URN:NBN: urn:nbn:hr:159:190221
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-27 09:21:34