Utjecaj bakra na formiranje arome u vinu Sauvignon blanc

undergraduate thesis

• Title (english): The influence of copper on aroma formation in wine Sauvignon Blanc
• Author: Mia Barić
• 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: 2011-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Na aromu vina tijekom proizvodnje utječu mnogi faktori, a kisik je jedan od njih. Mošt i vino tijekom primarne obrade, fermentacije i prilikom punjenja u boce izlažu se kisiku, što rezultira neželjenim gubitkom aroma. Promjene u aromi utječu na konaĉan odabir vina kod konzumenata. Upotrebom bakra u proizvodnji bijelih vina (pogotovo sauvignona), smanjuje se djelovanje kisika što pozitivno utječe na očuvanje arome sorte. Sauvignon blanc nasadi u jednom od vinograda Međimurja špricani su sa smjesom dviju različitih koncentracija bakra (Cu). U uzorcima vina dobivenih od špricanih nasada Sauvignon blanc izmjerene su koncentracije Cu atomskom apsorpcijskom spektrofotometrijom (AAS). Nosioci tercijarne arome su među ostalim i viši alkoholi (glicerol, sorbitol, manitol i dr.) koji nastaju tijekom fermentacije. Za određivanje sorbitola i manitola korištena je kapilarna ionska kromatografija (ICS), dok je glicerol određen pomoću tekućinske kromatografije visoke djelotvornosti (HPLC). Rezultati su pokazali da uzorak vina Sauvignon blanc koji je bio šprican s većim koncentracijama Cu sadrži veće koncentracije bakra i tvari arome - manitola i sorbitola.

Abstract (english)

Wine aroma during production is affected by many factors, and oxygen is one of them. During pretreatment, fermentation and bottling must and wine are exposed to oxygen, resulting in unwanted loss of aroma. Changes in wine aroma characteristics have great importance for consumer acceptance. Using copper in the white wine production (especially Sauvignon), the oxygen impact is reduced which lead to preservation of aroma compounds. Sauvignon Blanc vines in vineyard of MeĊimurje were sprayed with mixture of two different concentrations of copper (Cu). In the wine samples of Sauvignon Blanc harvested from sprayed vines, concentration of Cu was detected by atomic absorption spectrophotometry (AAS). The secondary aroma holders are among others higher alcohols (glycerol, sorbitol, mannitol, etc.) produced during fermentation. Determination of sorbitol and mannitol was done by capillary ion chromatography (ICS), while glycerol was determined using high performance liquid chromatography (HPLC). The results showed that the wine sample of Sauvignon Blanc which was sprayed with higher concentrations of Cu contains higher concentrations of copper and aroma compounds such as mannitol and sorbitol.

• Keywords: Sauvignon blanc; bakar; aroma; AAS; HPLC; ICS
• Keywords (english): Sauvignon Blanc; copper; aroma; AAS; HPLC; ICS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:450025
• 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 13:14:41