Određivanje pojedinih minerala u vinu sorte Rajnski rizling

undergraduate thesis

• Title (english): Determination of certain minerals in wine Rhine Riesling
• Author: Luka Piljek
• 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: 2020-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kemijski sastav, te udjeli i međusobni odnosi pojedinih sastojaka vina direktno utječu na kvalitetu i senzorna svojstva vina. Poznavanje njihovih udjela je od izuzetne važnosti za procjenu kvalitete i autentičnosti vina. Između velikog broja sastojaka mogu se istaknuti mineralni sastojci čija prisutnost i udio utječe na senzorska svojstva, zdravstvenu ispravnost i zemljopisno podrijetlo vina. Enološke prakse u različitim fazama proizvodnje vina mogu također biti izvor makro i mikroelemenata u vinu. Stoga je važno pratiti razine određenih elemenata u moštu i vinu, jer metali mogu uzrokovati nepoželjne promjene arome, okusa i boje vina, a neki su potencijalno toksični za ljude. U ovom radu analizirana su vina Rajnski Rizling šest proizvođača zapadne kontinentalne Hrvatske, regije Središnja bregovita, Hrvatska, podregije Plešivica, godina proizvodnje 2018. Fizikalno-kemijskim metodama određene su koncentracije šećera, sumpora, ukupnih i hlapivih kiselina te alkohola. Tehnikom induktivno spregnute plazme masene spektrometrije (ICP-MS) utvrđena je i koncentracija 8 minerala. Sva analizirana vina bila su u skladu s koncentracijama propisane Zakonom o vinu.

Abstract (english)

The chemical composition, and the proportions and interrelationships of individual wine ingredients directly affect the quality and sensory properties of wine. Knowing their proportions is extremely important for assessing the quality and authenticity of wine. Among the large number of ingredients, mineral ingredients can be highlighted, the presence and share of which affect the sensory properties, health and geographical origin of the wine. Oenological practices at different stages of wine production can also be a source of macro and micronutrients in wine. It is therefore important to monitor the levels of certain elements in the must and wine, as metals can cause undesirable changes in the aroma, taste and color of wine, and some are potentially toxic to humans. In this paper, Rhine Riesling wines from six producers of western continental Croatia, Central Hills of Croatia region, Plešivica subregion, year of production 2018 were analyzed. Physico-chemical methods were used to determine concentrations of sugar, sulfur, total and volatile acids and alcohol. The concentration of 8 minerals was determined by the inductively coupled plasma mass spectrometry (ICP-MS). All analyzed wines were in accordance with the concentrations prescribed by the Wine Act of Republic Croatia.

• Keywords: bijelo vino; minerali; Plešivica; Rajnski rizling
• Keywords (english): minerals; Plešivica subregion; Rhine Riesling; white wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:570875
• 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: Open access
• Created on: 2020-07-09 10:44:24