Praćenje fermentacije domaćeg bijelog vina Iločkog vinogorja

undergraduate thesis

• Title (english): Monitoring the fermentation of local white wine from vineyards of Ilok
• Author: Ines Inkret
• 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: 2015-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology; Engineering

Abstract

Cilj završnog rada bio je proizvesti bijelo vino od sorti Graševina bijela i Rajnski rizling bijeli, pri čemu je korišteno grožđe s područja Iločkog vinogorja. Nakon vinifikacije u privatnoj obiteljskoj vinariji Kočet provedena je kemijska analiza proizvedenog domaćeg vina u laboratoriju Prehrambeno – biotehnološkog fakulteta. Određeni su osnovni parametri kakvoće: šećer, ukupne i hlapljive kiseline, slobodni, vezani i ukupni sumpor, alkohol, glicerol te jabučna, vinska, mliječna i limunska kiselina. Laboratorijske metode koje su pritom bile korištene su: RS-metoda za određivanje šećera, neutralizacija s NaOH za ukupne kiseline, polumikro postupak za hlapljive kiseline, titracija s NaOH za određivanje slobodnog i vezanog sumpora, kemijska i denzitometrijska metoda za određivanje alkohola, enzimsko određivanje glicerola te papirna kromatografija za određivanje jabučne, vinske, mliječne i limunske kiseline. Rezultati analiziranog domaćeg bijelog vina su u skladu s vrijednostima Pravilnika o vinu iz 1996. godine.

Abstract (english)

The aim of final work was to produce white wine from Graševina and Rizling varieties in private family winery Kočet. Used grapes were from Ilok wine region. After production, various chemical procedures were applied in order to analyze produced domestic wine at the Faculty of Food Technology and Biotechnology. So, basic wine quality parameters such as: sugar, total and evaporative acidity, free, bounded and total sulfur, alcohol, glycerol and malic, tartaric, lactic and citric acid were determined. Laboratory methods that were used are: RS - method for determination of sugars, neutralization with sodium hydroxide for total acidity, halfmicro procedure for the determination of evaporative acidity, titration with NaOH for the determination of free and bound sulfur, chemical and densitometric method for determination of alcohol, enzymatic determination of glycerol and paper chromatography for the determination of malic, tartaric, lactic and citric acid. The results of analyzed domestic white wine were in accordance with the Croatian wine regulations from year 1996.

• Keywords: Graševina; Ilok; kemijska analiza; proizvodnja bijelih vina; Rizling
• Keywords (english): chemical analysis; Graševina; Ilok; Rizling; white wine production
• Language: croatian
• URN:NBN: urn:nbn:hr:159:594887
• 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: 2015-12-17 10:58:43