Utjecaj sumporenja na kvalitetu vina

undergraduate thesis

• Title (english): Influence of sulfurization on the wine quality
• Author: Fiona Shahini
• Mentor: Vesna Zechner-Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Sumpor je u modernom vinarstvu nezaobilazan, no potrebno je znati kako, kada, zašto i u kolikoj ga mjeri treba koristiti. U proizvodnji vina sumporni dioksid ima višestruku ulogu: sprječava oksidaciju (posmeđivanje) mošta i vina, djeluje antiseptički (uklanja neželjenu mikrofloru iz vina), ubrzava bistrenje mošta i vina taloženjem različitih nečistoća koje utječu na kvalitetu. Kvasci tijekom fermen-tacije prirodno proizvode male količine sumpornog dioksida, pa ga tako da u manjim koncentracijama sadrže sva vina. Praksa dodavanja sumpornog dioksida tijekom procesa proizvodnje za stabilizaciju ili čuvanje vina seže daleko u prošlost. Manji dio dodanog sumpornog dioksida ostaje slobodan u vinu tj. aktivan, a veći dio se veže na određene sastojke mošta, tj. vina. Koncentracije sumpornog dioksida su obično veće u bijelim i roze vinima, a puno su veće u slatkim nego u crnim ili narančastim vinima koja prirodnu antioksidacijsku zaštitu dobivaju od tanina. Proizvodnja vina bez dodanog sumpornog dio-ksida prepuna je izazova, a ona su podložnija greškama, varijacijama u boci i prijevremenom starenju. Korištenje sumpornog dioksida zakonski je propisano u svakoj zemlji, što olakšava proizvodnju vina i omogućuje da na tržište dođe vino bez mana i bolesti.

Abstract (english)

Sulphur is indispensable in modern winemaking, but it is necessary to know how, when, why and to what extent it should be used. In wine production, sulphur dioxide has multiple roles: it prevents oxidation (browning) of must and wine, acts as an antiseptic (removes unwanted microflora from wine), accelerates clarification of must and wine by precipitation of various impurities that affect quality. Yeasts naturally produce small amounts of sulphur dioxide during fermentation, so each wine contains it in smaller concentrations. The practice of adding sulphur dioxide during the production process to stabilize or preserve wine goes back into the past. A smaller part of the added sulphur dioxide remains free in the wine, i.e. active, and a larger part is bound to certain components of the must and wine. Sulphur concentrations are usually higher in white and rosé wines, and much higher in sweet than in black or orange wines, which receive natural antioxidant protection from tannins. The production of wines without added sulphur is full of challenges, and they are more susceptible to errors, variations in the bottle and premature aging. The use of sulfur dioxide is legally prescribed in every country, which facilitates the production of wine and allows the wine to reach the market without defects and diseases.

• Keywords: sumporenje; sumporni dioksid; sumporni spojevi; vino
• Keywords (english): sulfurization; sulphur dioxide; sulphur compounds; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:828074
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-10-20 09:22:37