Analiza kationa u sortama Teran i Merlot

undergraduate thesis

• Title (english): Analysis of cations in Teran and Merlot
• Author: Darija Papst
• 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: 2011-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Povećane koncentracije kationa tj. metala u vinu (ţeljeza, bakra i cinka) uzrokuju nepoželjne promjene u mirisu, okusu, ali i izgledu vina što se najčešće očituje zamućenjem. Takve promjene u vinu nazivaju se manama (bakreni lom, plavi ili crni lom, sivi ili bijeli lom, posmeđivanje itd.), a prouzročene su fizikalno-kemijskim i fizikalnim procesima i teško ih je otkloniti. Analiza kationa u vinima Merlot i Teran provedena je metodom atomske apsorpcijske spektrofotometrije (AAS) kojom je određena prisutnost i koncentracije željeza, bakra, cinka i olova, koje su u skladu s literaturnim podacima. Elektrokemijskim određivanjem šećera kapilarnom ionskom kromatografijom (ICS) određene su koncentracije glukoze, fruktoze, manoze, saharoze, galaktoze, ali i glicerola, manitola i sorbitola. Tekućinskom kromatografijom visoke djelotvornosti (HPLC) određene su koncentracije etanola, glicerola i mliječne kiseline, dok su kemijskim analizama u laboratoriju određene koncentracije alkohola, ukupnih šećera, sumpora te kiselina (ukupnih i hlapljivih). Rezultati kemijskih analiza zadovoljavaju kriterije propisane Pravilnikom o vinu.

Abstract (english)

Higher concentrations of cations namely metals in wine (such as iron, copper and zinc) cause undesirable changes in smell, taste, but also in appearance of wine detected as blurriness. Such changes in wine are known as defects (copper casse, blue or black casse, grey or white casse, etc.) which are caused by physico-chemical and physical processes and are hard to remove from wine. Concentration of cations iron, copper, zinc and lead in wines Merlot and Teran were detected by atomic absorption spectrofotometry (AAS), which were in correlation with literature values. Determination of sugars (glucose, fructose, sucrose, galactose and mannose), but also glycerol, sorbitol and mannitol were done by capillary ion chromatography (ICS). Using high performance liquid chromatography (HPLC) concentrations of ethanol, glycerol and lactic acid were detected. Chemical analyses were used in laboratory practise to determine content of alcohols, total sugars and sulphur as well as total and perspiring acids. Chemical composition of the produced wine was in accordance to the Croatian wine regulations.

• Keywords: vino; Merlot; Teran; metali; kapilarna ionska kromatografija; tekućinska kromatografija visoke djelotvornosti; atomska apsorpcijska spektrofotometrija
• Keywords (english): wine; Merlot; Teran; metals; ICS; HPLC; AAS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:613238
• 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: 2017-05-18 11:31:58