Promjena koncentracija hlapivih komponenti u vinima Pošip i Graševina

master's thesis

• Title (english): Volatile esters in wines Pošip and Graševina
• Author: Ana-Marija Filipović-Grčić
• Mentor: Leo Gracin (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: 2014-07-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aromu vina čini više stotina kemijskih spojeva. Najznačajniji spojevi arome se sintetiziraju za vrijeme alkoholne i jabučno-mliječne fermentacije metabolizmom kvasaca i bakterija. Ukupan udio spojeva arome iznosi od 0,8 do 1,2 g L-1, a senzorski prag osjetljivosti se kreće u rasponu od 10-4 do 10-12 g L-1. U radu je promatrana promjena hlapivih komponenti u vinu Pošip koje je skladišteno 120 dana pri nekontroliranim uvjetima u odnosu na vino skladišteno pri kontroliranim uvjetima. U vinu Graševina promatran utjecaj CaCO3 i K2CO3 na očuvanje koncentracija hlapivih komponenti, rezultati su pokazali da različite koncentracije CaCO3 mogu očuvati koncentracije hlapivih komponenti, dok su rezultati u uzorku vina kod kojeg je dodan K2CO3 pokazali da vino značajno gubi na koncentraciji hlapivih komponenti. Korištena je analitička metoda plinske kromatografije (HSS-GC ), te se pokazala adekvatnom u identificiranju hlapivih komponenti u vinima.

Abstract (english)

The aroma of wine is influenced by hundreds of different compounds. The most important aroma compounds are formed during alcohol fermentation and malolactic fermentation trought metabolism of bacteria and yeasts. Wines generally contain about 0,8– 1,2 g L-1 aromatic compounds, and it's detection threshold is from 10-4 to 10-12 g L-1. In this written work it was observed the change of volatile components in Pošip wine which was stored 120 days at uncontrolled conditions in relation to the wine stored in a controlled conditions. The Riesling wine was examined by the effects of CaCO3 and K2CO3 to preserve the concentration of the volatile components, the results showed that different concentrations of CaCO3 can keep the concentration of the volatile components, while the results for the sample in which the wine is added K2CO3 shown that wine significantly loses the concentration of the volatile components. It was used an analytical technique of gas chromatography (HSS-GC), and proved to be adequate to identify the volatile components in wine.

• Keywords: hlapivi spojevi; pošip; graševina; plinska kromatografija
• Keywords (english): volatile esters; pošip; graševina; gass chromatografy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:919820
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-28 12:13:02