Makro i mikroelementi u vinu Graševina

master's thesis

• Title (english): Macro and microelements in Graševina wine
• Author: Sanja Peran
• Mentor: Mara Banović (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: 2012-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vino Graševina se proizvodi od istoimene sorte grožđa. Rasprostranjena je u svim dijelovima kontinentalne Hrvatske i po količini zauzima vodeće mjesto među vinskim sortama u Hrvatskoj. Zadatak rada je odrediti makro i mikroelemente u vinu Graševina iz različitih vinorodnih podregija i zona proizvodnje u svrhu povezivanja udjela makro i mikroelemenata sa geografskim porijeklom vina. Korištena je ICP-OES tehnika. To je multielementna tehnika koja uz veliku preciznost, pouzdanost i brzinu omogućuje određivanje većeg broja elemenata uz minimalnu pripremu uzorka. Za ispitivanje su odabrani uzorci vina iz podregija: Podunavlje, Slavonija, Zagorje-Međimurje te Prigorje-Bilogora tj. proizvodnih zona C1 te B. Radom se utvrdilo da su vina iz podregije Slavonija (zona proizvodnje C1) najbogatija po mineralnom sastavu, vina iz podregije Podunavlje (zona proizvodnje C1) karakteriziraju manje koncentracije mineralnih tvari, dok su vina podregija PrigorjeBilogora te Međimurje-Zagorje (zona proizvodnje B) s obzirom na mineralni profil najsiromašnija.

Abstract (english)

Graševina wine is produced from the Graševina wine sort. It can be found in all the continental parts of Croatia and, with regards to quantity, it has the leading position among Croatian wine sorts. This paper aims at defining macro and micro elements in Graševina wine from various wine sub-regions and production zones in order to link the share of macro and micro elements with wine geographic origin. ICP-OES technique was used. This multi-element technique enables the detection of larger number of elements with minimum sample preparation and high level precision, reliability and speed. The wine samples selected for examination are from sub-regions of Podunavlje, Slavonia, Zagorje-Međimurje and Prigorje-Bilogora, i.e. production zones C1 and B. The paper finds that wines from sub-region Slavonia (production zone C1) are the richest in minerals, wines for subregion Podunavlje (production zone C1) are characterized by smaller concentration of mineral matter, while sub-regions Prigorje-Bilogora and Međimurje-Zagorje wines (production zone B) are the poorest with regards to mineral profile.

• Keywords: ICP-OES; mineralni sastav; podregija; vino; zona proizvodnje
• Keywords (english): ICP-OES; mineral composition; production zones; sub-region; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:395130
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-09 10:45:32