Određivanje primarne arome bijelog grožđa

master's thesis

• Title (english): Determination varietal aroma of white grapes
• Author: Helena Vibovec
• 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: 2014-09-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aroma vina je jedan od najvažnijih parametara u formiranju kvalitete vina, a ovisi o brojnim fakto-rima poput sorte i zrelosti grožđa, postupcima koji prethode fermentaciji, samoj fermentaciji, aktivnosti kvasa-ca te starenju vina. Spojevi arome podrijetlom iz grožđa, zaslužni za formiranje primarne (sortne) arome, for-miraju kvalitetu i regionalni karaktera vina. Škrlet bijeli je autohtona hrvatska sorta koja se uzgaja u vinogra-darskim regijama Moslavine i Pokuplja. Cilj rada je utvrditi postoji li razlika u fizikalno-kemijskim svojstvima i koncentraciji spojeva primarne arome, među moštovima proizvedenim u vinogradarskim regijama Moslavine i Pokuplja. Asimilirajući dušik određen je metodom formolne titracije, dok je mikroekstrakcija na čvrstoj fazi sa plinskom kromatografijom korištena za određivanje spojeva iz skupine C6-alkohola i C6-aldehida, mono-terpena te C13-norizoprenoida. Dobiveni rezultati su pokazali razlike u fizikalno-kemijskim svojstvima i pri-marnoj aromi između moštova proizvedenih u različitim vinogradarskim regijama.

Abstract (english)

Wine aroma is one of the most important parameters used to determine wine character and quality. It depends on the variety, grape maturity, prefermentative and vinification procedures as well yeast activity and wine aging. Odoriferous compounds originatin in grapes, responsible for varietal aromas of wines, play important role in the quality and regional character of wines.. Vitis vinifera cv. Škrlet bijeli is an autochthonous cultivar in areas of Moslavina and Pokuplje, viticulture regions of Croatia. The aim of this research was to determine whether there are differences in physical and chem-ical properties and varietal aroma compound concentrations, among must produced in those wine-growing regions. Formol titrations, applied for YAN measurements in must samples, and solid phase microextraction followed by gas chromatography, were used to determine C6-alchohols and C6-aldehydes, monoterpenes and C13-norisoprenoides. Obtained results indicate that there are differences in physical and chemical properties and varietal aroma compound concentrations between must from different wine-growing region.

• Keywords: Vitis vinifera L.; Škrlet bijeli; mošt; primarna aroma vina; asimilirajući dušik
• Keywords (english): Vitis vinifera L.; Škrlet bijeli; must; varietal aroma; yeast assimilable nitrogen
• Language: croatian
• URN:NBN: urn:nbn:hr:159:734942
• 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: 2017-05-02 12:18:44