Određivanje fermentacijske arome u vinu Malvazija istarska

undergraduate thesis

• Title (english): Determinantion of compounds responsible for fermentation aroma in wine Malvasia istriana
• Author: Katarina Primorac
• 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: 2013-06-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aromu vina čini više stotina kemijskih spojeva. Najznačajniji spojevi arome se sintetiziraju za vrijeme alkoholne i jabučno-mliječne fermentacije metabolizmom kvasaca i bakterija. Ukupan udio spojeva arome iznosi od 0,8 do 1,2 g/L, a senzorski prag osjetljivosti se kreće u rasponu od 〖10〗^(-4) do〖 10〗^(-12) g/L. Najznačajniji spojevi su: viši alkoholi, esteri te monoterpenski alkoholi, koji su nositelji cvjetnih i voćnih aroma vina. U ovom radu analizirali smo njihovu prisutnost te koncentraciju u 10 uzoraka vina Malvazija istarska koja spada u poluaromatične sorte. Korištena je analitička metoda plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Rezultati su pokazali da je udio aromatčnih spojeva zadovoljavajući s obzirom na korištene uzorke vina. Metoda rada se pokazala adekvatnom u identificiranju i kvantificiranju spojeva fermentacijske arome.

Abstract (english)

The aroma of wine is influenced by hundreds of different compounds. The most important aroma compounds are formed during alcohol fermentation and malolactic fermentation trought metabolism of bacteria and yeasts. Wines generally contain about 0.8– 1.2 g/L aromatic compounds, and it's detection threshold is from 〖10〗^(-4) to〖 10〗^(-12) g/L. Important aroma compounds are: higher alcohols, esters and monoterpene alcohols. They are generally found to be contributors for floral and fruity aroma. In this study, we determined these compounds in 10 samples of semi-aromatic Malvasia istriana wine. Analytical method used in this work was gas chromatography- mass spectrometry with solid-phase microextraction (SPME-GC/MS). The results showed that concentration of aromatic compounds is satisfying. Method proved to be effective for identification and quantification compounds responsible for fermentation aroma in wine.

• Keywords: fermentacijska aroma; malvazija istarska; plinska kromatografija
• Keywords (english): fermentation aroma; malvazija istarska; gass chromatografy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:679540
• 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: 2017-05-02 13:47:47