Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić

master's thesis

• Title (english): Effect of conventional and integration fermentation and maceration on structure of procyanidins in Plavac mali and Babić wines
• Author: Inga Drinovac
• 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: 2015-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Procijanidini su značajni u tehnologiji vina jer utječu na senzorska svojstva vina tako što pridonose trpkoći i gorčini vina. Trpkoća je jedna od najvažnijih senzorskih svojstava crnog vina. Primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) određeni su flavan-3-ol monomeri i dimeri u uzorcima vina sorte Babić i Plavac mali. Cilj rada bio je utvrditi promjene koncentracije procijanidina u uzorcima vina sorte Plavac mali i Babić. Analize su provedene na uzorcima mošta, uzorcima izuzetim tijekom alkoholne fermentacije i maceracije, uzorcima nakon prešanja te nakon jabučno mliječne fermentacije. Uzorci su proizvedeni u konvencionalnom sustavu (inoks tank) te integralnom sustavu (oxoline bačva). Rezultati su pokazali da je u uzorcima vina proizvedenim integralnom vinifikacijom dobivena veća koncentracija flavan-3-ol monomera i dimera. U odnosu na konvencionalnu vinifikaciju. Katehin je najzastupljeniji flavan-3-ol određen u vinima.

Abstract (english)

Procyanidins are significant in technology of wine making because they have an effect on organoleptic properties of wine in a way that they bring astringent and bitter taste in wine. Astringency is one of the most important organoleptic properties of red wine. Concentration (mg/L) of flavan-3-ol monomers and dimers in samples of wine varieties under the name of Babić and Plavac mali has been determined by applying high performance liquid chromatography (HPLC analysis). Objective of this thesis is to identify changes in concentration of procyanidins in wine varieties mentioned in the previous sentence. Analysis is conducted on must samples, samples extracted during alcohol fermentation and maceration, samples after pressing and after malolactic fermentation. Samples are produced in conventional system (inox tank) and integration system (oxoline barrel). Results have showed that the integration system holds the advantage because using that system, the highest concentration of flavan-3-ol monomers and dimers can be extruded. Catechin is the most abundant and also the most significant flavan-3-ol discovered in wine.

• Keywords: procijanidini; Plavac mali; Babić; integralna vinifikacija; konvencionalna vinifikacija
• Keywords (english): procyanidins; Plavac mali; Babić; conventional vinification; integral vinification
• Language: croatian
• URN:NBN: urn:nbn:hr:159:529507
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-28 08:29:51