Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali

undergraduate thesis

• Title (english): Influence of vinification integrale in oak barrel and traditional vinification on polyphenolic composition of wine Plavac mali
• Author: Lucija Tuđen
• 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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fenolni spojevi su velika skupina spojeva koja je važna pri određivanju kvalitete vina. Utječu na boju vina, trpkoću i gorčinu. U vino dolaze iz grožđa postupkom maceracije, metabolizmom kvasaca tjekom alkoholne i jabučno-mliječne fermentacije ili iz drva odležavanjem u hrastovim bačvama. Cilj rada je odrediti razlike u polifenolnom sastavu i kromatskim karakteristikama vina koje je proizvedeno tradicionalnom vinifikacijom i vina proizvedenog integralnom vinifikacijom u hrastovim bačvama. Ukupni fenoli, ukupni tanini, ukupni antocijani i kromatske karakteristike crnog vina određene su spektrofotometrijskim metodama. Dobiveni rezultati su pokazali da nakon završene alkoholne fermentacije, prešanja i jabučno-mliječne fermentacije postoji razlika u polifenolnom sastavu crnog vina proizvedenog različitim vinifikacijama, a razlike u kromatskim karakteristikama nema ili su zanemarivo male.

Abstract (english)

Polyphenols are a large group of compounds of particular importance to the quality of wine. They can affect the color, astringency and bitternes. They may come from the grape during maceration, be produced by yeast metabolism during alcoholic and malolactic fermentation or from maturation in oak barrel. The aim of this research was to determine whether there are differences in polyphenolic composition and chromatic characteristics of wine produced by traditional vinification and wine produced by vinification integrale in oak barrel. Total phenols, total tannins, total anthocyanins and chromatich characteristics of red wine are determined by spectrophotometry methods. Obtained results indicate that after completed alcoholic fermentation, pressing and malolactic fermentation there are differences in polyphenolic composition of red wine produced by different vinifications, and in chromatich characteristics there are no differences or are minor.

• Keywords: fenolni spojevi; Plavac mali; crno vino; hrastova bačva
• Keywords (english): phenols; Plavac mali; red wine; oak barrel
• Language: croatian
• URN:NBN: urn:nbn:hr:159:616353
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 09:24:29