Određivanje hlapljivih sastojaka vina različitih starosti i sorti

master's thesis

• Title (english): Determination of volatile compounds in wines of different age and variety
• Author: Andrea Karačić
• 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: 2013-02-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Do sada je pronađeno više od 1000 hlapljivih spojeva u vinu, ali tek neki od njih značajno utječu na aromu vina. U ovom radu je obavljena analiza različitih uzoraka vina iz Hrvatske i drugih zemalja, s ciljem identifikacije i kvantifikacije lako hlapljivih spojeva. Među uzorcima, dvije najzastupljenije sorte su bile Chardonnay i Graševina. Korištena analitička metoda je, u prvom planu, plinska kromatografija s plamenoionizirajućim detektorom i s „Headspace“ automatskim uzorkivačem (HSS). Analizirani su klasični parametri vina te acetati FTIR metodom, a provedena je i deskriptivna senzorska analiza. Rezultati koncentracija acetata dobiveni različitim metodama su uspoređeni, kao i rezultati GC i senzorske analize. Naglasak je bio na razlikama u sadržaju tvari arome, odnosno, senzorskom dojmu vina različite starosti i sorti. Dokazana je prisutnost voćnih estera, kao npr. izoamil acetata u višim koncentracijama u mladim vinima, odnosno, dietil sukcinata u starim vinima. U uzorcima Chardonnaya su u prosjeku pronađene više koncentracije ukupnih viših alkohola nego u uzorcima Graševine.

Abstract (english)

More than 1000 volatile compounds have been identified in wine, but only some of them have an impact on wine aroma. In this work, different wine samples from Croatia, as well as other countries, have been analysed. The two varieties most common were Chardonnay and Graševina. The aim was identification and quantification of their volatile compounds. Analytical method used for this purpose was Gas Chromatography with Flame-Ionization Detector and the Headspace Sampler (HSS). Classical parameters of wine and the acetate content were analysed using FTIR method, and Descriptive Sensory Analysis was used, as well. The results of acetate content by different methods were compared as well as the results obtained by GC and sensory analysis. The main emphasis was on the chemical content of aroma compounds and sensory aspect differences between wines of different age and variety. The significant amounts of fruit esters, such as isoamyl acetate, in young wines, as well as diethyl succinate in aged wines, have been reported. According to the results, higher alcohols are more significant for the aroma of Chardonnay than for the aroma of Graševina variety.

• Keywords: aroma vina; plinska kromatografija; hlapljivi spojevi
• Keywords (english): wine aroma; gas chromatography; volatile compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:307548
• 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: 2017-05-04 12:48:52