Osnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali

undergraduate thesis

• Title (english): The basic quality parameters and polyphenolic composition of wine variety Plavac mali
• Author: Marko Marinković
• 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: 2013-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Cilj završnog rada bio je analizirati vino sorte Plavac mali, privatnog proizvođača, proizvedeno u Pelješkom vinogorju, podregija Srednja i južna Dalmacija. Kemijskim analizama određeni su osnovni parametri kakvoće vina: alkohol, šećer, slobodni, vezani i ukupni sumpor, ukupne i hlapljive kiseline, ukupni fenoli te pH-vrijednost vina. Koncentracija alkohola određena je kemijskom metodom, a koncentracija šećera RS-metodom. Od ostalih laboratorijskih metoda korištene su titracija s NaOH za određivanje slobodnog i vezanog sumpora te neutralizacija s NaOH za određivanje ukupnih kiselina. Udjel ukupnih fenola određen je spektrofotometrijski, a pH-metrom je utvrđena pH-vrijednost vina. Dobiveni rezultati analiziranog vina sorte Plavac mali u skladu su s vrijednostima propisanim Pravilnikom o vinu.

Abstract (english)

The aim of this final study was to analyze the wine variety Plavac mali, from a private wine producer, produced in wine region Pelješac, subregion of Central and south Dalmatia. The chemical analyses were applied to define basic parameters of wine quality: alcohol, sugar, free, bounded and total sulfur, total and evaporative acidity, total phenols and pH-value of wine. Alcohol concentration was determined by the chemical method and the concentration of sugars by the RS-method. Among other laboratory methods titration with NaOH was used for the determination of free and bound sulfur and neutralization with NaOH was used to determine total acidity. Share of total phenols was determined by spectrophotometry, and the pH-value of wine was measured with a pH-meter. The results were in accordance with Croatian wine regulations.

• Keywords: Plavac mali; kemijska analiza; polifenoli
• Keywords (english): Plavac mali; chemical analyses; polyphenolic composition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:704070
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-03 12:56:38