Fizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja

undergraduate thesis

• Title (english): The physicochemical characteristics of Pinot Gris wine from Baranja vineyards
• Author: Irma Škaljo
• 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: 2023-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Cilj ovog završnog rada bio je odrediti fizikalno-kemijske karakteristike vina Pinot sivi, baranjskog vinogorja, podregije Hrvatsko Podunavlje, berba 2018. Pinot sivi podrijetlom je iz Burgundije, no široko je rasprostranjen diljem svijeta te se proizvodi u raznim vinogradarskim regijama. Vino je tamnije i dublje žućkaste boje te se najčešće proizvodi kao sortno vino zbog prirodno niske kiselosti i visokog udjela šećera u bobicama. Miris je intenzivan, pretežno voćnog karaktera, obiluje aromama banane, kruške i jabuke, iza čega slijede herbalne note suhog bilja. Okus je pun i zaobljen, kiseline su blage, solidno snažan alkohol daje mu blago pikantnu notu, a bogat ekstrakt produžuje okus. U analiziranom vinu određen je udio etanola, koncentracija neprevrelog šećera, slobodnog, vezanog i ukupnog sumpora te hlapljivih i ukupnih kiselina. Papirnom kromatografijom utvrđena je prisutnost vinske, jabučne, limunske i mliječne kiseline, a HPLC-om su određene su koncentracije glukoze, fruktoze, jabučne, vinske, limunske kiseline, etanola i glicerola. Svi analizirani parametri nalaze se unutar dopuštenih granica koje se određene zakonskom regulativom.

Abstract (english)

The aim of this undergraduate thesis was to determine the physicochemical characteristics of the Pinot gris wine from the Baranja vineyard, sub-region Croatian Danube, vintage 2018. Pinot gris originates from Burgundy, but is widely distributed throughout the world and is produced in various wine-growing regions. The wine has a darker and deeper yellowish colour and is most often produced as a varietal wine due to the naturally low acidity and high sugar content in the berries. The smell is intense, predominantly fruity, full of aromas of banana, pear and apple, followed by herbal notes of dried herbs. The taste is full and rounded, the acids are mild, solidly strong alcohol gives it a slightly spicy note, and the rich extract prolongs the taste. In the analysed wine, the proportion of ethanol, concentration of unfermented sugar, free, bound and total sulphur as well as volatile and total acids were determined. The presence of tartaric, malic, citric and lactic acid was determined by paper chromatography, and the concentrations of glucose, fructose, malic, tartaric, citric acid, ethanol and glycerol were determined by HPLC. All analysed parameters are within the permissible limits determined by legal regulations.

• Keywords: baranjsko vinogorje; bijelo vino; fizikalno-kemijske karakteristike; Pinot sivi
• Keywords (english): Baranja vineyard; physicochemical characteristics; Pinot gris; white wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:399855
• 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: 2024-04-23 13:17:40