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master's thesis
Promjene polifenolnog sastava i arome vina Cabernet Sauvignon kutjevačkog vinogorja nakon odležavanja u različitim vinskim posudama
2022. urn:nbn:hr:109:900404
Čolak, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Čolak, K. (2022). Promjene polifenolnog sastava i arome vina Cabernet Sauvignon kutjevačkog vinogorja nakon odležavanja u različitim vinskim posudama (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:900404

Čolak, Kristina. "Promjene polifenolnog sastava i arome vina Cabernet Sauvignon kutjevačkog vinogorja nakon odležavanja u različitim vinskim posudama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:900404

Čolak, Kristina. "Promjene polifenolnog sastava i arome vina Cabernet Sauvignon kutjevačkog vinogorja nakon odležavanja u različitim vinskim posudama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:900404

Čolak, K. (2022). 'Promjene polifenolnog sastava i arome vina Cabernet Sauvignon kutjevačkog vinogorja nakon odležavanja u različitim vinskim posudama', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:900404

Čolak K. Promjene polifenolnog sastava i arome vina Cabernet Sauvignon kutjevačkog vinogorja nakon odležavanja u različitim vinskim posudama [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:900404

K. Čolak, "Promjene polifenolnog sastava i arome vina Cabernet Sauvignon kutjevačkog vinogorja nakon odležavanja u različitim vinskim posudama", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:900404

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TitlePromjene polifenolnog sastava i arome vina Cabernet Sauvignon kutjevačkog vinogorja nakon odležavanja u različitim vinskim posudama
Title (english)The Changes in the Polyphenolic Composition and Aroma of Cabernet Sauvignon Wine from Kutjevo Vineyards After Aging in Different Wine Vessels
AuthorKristina Čolak
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Jedne od najznačajnijih karakteristika vina predstavljene su kroz polifenolni sastav i arome vina. Polifenolni spojevi pridonose razvoju arome, boje, ali također utječu na gorčinu i trpkost vina. Osim toga njihova prisutnost je poželjna zbog pozitivnog učinka na zdravlje. Arome vina se dijela na primarne, sekundarne i tercijarne, a nastaju kombinacijom različitih kemijskih spojeva. Razvoj tercijarne arome proizlazi iz procesa odležavanja vina, gdje vinske posude igraju značajnu ulogu. U ovom radu se ispitivao utjecaj različitih vinskih posuda na polifenolni sastav i aromu vina Cabernet sauvignon. Uzorci vina su podvrgnuti jednogodišnjem odležavanju u posudama od nehrđajućeg čelika, te u hrastovim barrique bačvama slabog (LT), srednjeg (MT) i jakog (HAT) paljenja. U svim uzorcima utvrđeni su isti aromatski i polifenolni spojevi, no u različitim koncentracijama. Također je izvršeno ispitivanje elemenata u tragovima, antioksidacijske aktivnost te parametara boje.
Abstract (english)
One of the most significant characteristics of the wine is presented through the polyphenolic composition and aromas of the wine. Polyphenolic compounds contribute to the development of wines aroma, color of wine, but also affect the bitterness and astringency of wine. In addition, their presence is beneficial because of the positive effect on health. Wine aromas are categorized into primary, secondary and tertiary, and they are created by a combination of different chemical compounds. The development of the tertiary aroma is a result of the wine aging process, where the wine vessels play a significant role. In this work, the influence of different wine containers on the polyphenolic composition and aroma of wine Cabernet sauvignon was investigated. The wine samples were aged for one year in stainless steel vessels, and in oak barrique barrels of weak (LT), medium (MT) and strong (HAT) combustion. The same aromatic and polyphenolic compounds were found in all samples, but in different concentrations. Trace elements, antioxidant activity and color parameters were also tested.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:900404
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2022-09-30 11:37:42