Utjecaj različitih tehnoloških postupaka maceracije na aromatski sastav crnog vina

undergraduate thesis

• Title (english): The effect of different maceration techniques on the aroma composition of red wine
• Author: Matea Đebro
• Mentor: Marina Tomašević (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: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovoga rada bio je utvrditi utjecaj tehnike miješanja masulja tijekom maceracije i fermentacije na aromu crnog vina Teran. Miješanje masulja tijekom maceracije/fermentacije provedeno je potapanjem klobuka te tehnikom delestage, a uzorci su izuzeti u pet različitih termina (3., 5. i 7. dan maceracije/fermentacije, nakon prešanja te nakon prvog pretoka). Spojevi arome analizirani su primjenom plinske kromatografije s masenom spektrometrijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Istraživanjem je utvrđeno kako primjenom dvaju tehnoloških postupaka(delestage i potapanje) nastaju razlike u sastavu arome ispitivanoga vina: primjena tehnike delestage rezultirala je višim koncentracijama estera u vinu, dok je tehnika potapanja komine rezultirala višim koncentracijama viših alkohola. Ovaj rad može pridonijeti poboljšanju znanja o važnost odabira prave tehnike proizvodnje pri izradi crnih vina ovisno o mogućnostima i željama proizvođača.

Abstract (english)

The aim of this study was to evaluate the infuence of the mixing treatments during maceraton and fermentaton of must on the aroma of red Teran wine. Mixing of must during maceraton/fermentaton was carried out by punching down and the delestage techniques, and samples were sampled at fve diferent points (3rd, 5th and 7th day of maceraton/fermentaton, afer pressing and afer the frst rack). Aroma compounds were analyzed using solid phase microextracton prior to gas chromatography with mass spectrometry (SPME-GC/MS). The research established that the applicaton of two technological procedures (delestage and punching down) result in diferences in the aroma compositon of the tested wine: the applicaton of the delestage technique resulted in higher ester concentratons in wine, while the punching down technique resulted in higher concentratons of higher alcohols. This paper can contribute to improving knowledge about the importance of choosing the right producton technique in the producton of red wines depending on the capabilites and preferences of producers

• Keywords: vino; aroma; delestage; potapanje
• Keywords (english): wine; aroma; delestage; punching down
• Language: croatian
• URN:NBN: urn:nbn:hr:159:735228
• 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: 2022-10-21 12:39:55