Razvoj i treniranje senzorskog panela za procjenu gorčine vina

master's thesis

• Title (english): Selection and training of a panel for sensory evaluation of wine bitterness intensity
• Author: Carlo Divjak
• Mentor: Karin Kovačević Ganić (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: 2017-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Polifenolni spojevi su odgovorni za svojstva gorčine u vinu. U ovom radu proveden je odabir i trening senzorskog panela za procjenu intenziteta gorčine vina. Selekcija i trening ispitanika provedeni su primjenom testa propoznavanja otopina, triangl testom, ranking testovima te kvantitativnom deskriptivnom analizom. Za vrijeme treninga korišteni su kafein i enološki tanini kao referentni standardi u model otopini vina, dok je za procjenu intenziteta gorčine vina korišteno šest bijelih, jedno rose i četiri crna vina. Ukupni tanini u vinu određeni su spektrofotometrijski, dok ukupna kiselost i pH potenciomtrijski. Statističkom obradom podataka dobivenih tijekom treninga je zaključeno da ne postoji značajna razlika između kušača u senzorskom panelu (p > 0,05) što znači da su selekcija i trening uspješno provedeni. Utvrđena je i statistički začajna razlika između vina (p < 0,01) kao i dobra pozitivna korelacija između intenziteta gorčine i ukupnih tanina (r = 0,8524, p < 0,001).

Abstract (english)

Polyphenolic compounds are responsible for the bitterness elicited by wine. The aim of this study was to create and train a sensory panel for the determination of bitter intensity in wine. The selection and training was performed using a difference test, triangle test, ranking tests and quantitative descriptive analysis. For the training phase the following standards were used: caffeine and oenological tannins all dissolved in a model wine solution, while for the official evaluation of bitterness six white, one rose and four red wines were used. Total tannins were determined spectrophotometrically, while total acidity and pH potentiometrically. The statistical analysis of the results concluded that the selection and traning of the sensory panel was successfull (p > 0,05). Also there is a statistically significant difference between the selected wines (p < 0,01) as well as a strong positive correlation between the bitterness intensity and total tannins in wine (r = 0,8524, p < 0,001).

• Keywords: senzorski panel; intenzitet gorčine; vino
• Keywords (english): sensory panel; bitterness intensity; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:005956
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-06 12:48:42