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master's thesis
Utjecaj vinske posude na polifenolni sastav i aromu vina Merlot kutjevačkog vinogorja
2023. urn:nbn:hr:109:022582
Kegalj, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Kegalj, B. (2023). Utjecaj vinske posude na polifenolni sastav i aromu vina Merlot kutjevačkog vinogorja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:022582

Kegalj, Barbara. "Utjecaj vinske posude na polifenolni sastav i aromu vina Merlot kutjevačkog vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:022582

Kegalj, Barbara. "Utjecaj vinske posude na polifenolni sastav i aromu vina Merlot kutjevačkog vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:022582

Kegalj, B. (2023). 'Utjecaj vinske posude na polifenolni sastav i aromu vina Merlot kutjevačkog vinogorja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:022582

Kegalj B. Utjecaj vinske posude na polifenolni sastav i aromu vina Merlot kutjevačkog vinogorja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:022582

B. Kegalj, "Utjecaj vinske posude na polifenolni sastav i aromu vina Merlot kutjevačkog vinogorja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:022582

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Metadata
TitleUtjecaj vinske posude na polifenolni sastav i aromu vina Merlot kutjevačkog vinogorja
Title (english)The Influence of Wine Vessel on the Polyphenolic Composition and Aroma of Merlot Wine from Kutjevo Vineyards
AuthorBarbara Kegalj
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (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 country2023-05-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je odrediti utjecaj vinskih posuda na polifenolni sastav Merlot vina, te njegovu aromu. Uzorci vina čuvani su u sedam različitih posuda tijekom 12 mjeseci, a na kraju su uzorci analizirani, te su praćene promjene koncentracije polifenolnih spojeva i arome. Polifenolni spojevi, antocijani i antioksidacijska aktivnost određeni su spektrofotometrijski, dok je aromatski profil identificiran plinskom kromatografijom i mikroekstrakcijom na čvrstoj fazi. Većina elemenata u tragovima najvišu koncentraciju je postigla u inoks posudama, a najmanju u hrastovim posudama jakog paljenja. Parametar crvenila i zasićenosti boje vina u najvišoj koncentraciji postignut u bačvi srednjeg paljenja ukazujući da je to najprikladnija posuda za čuvanje Merlot vina s obzirom na boju. Iz rezultata je vidljivo da je većina spojeva arome vina postigla najviše koncentracije pri visokom paljenju vinskih posuda.
Abstract (english)
The aim of this work was to determine the influence of wine containers on the polyphenol composition of Merlot wine and its aroma. The wine samples are stored in seven different containers for 12 months, at the end the samples were analyzed, and changes in the concentration of polyphenolic compounds and aromas were monitored. Polyphenolic compounds, anthocyanins and antioxidant activity were determined spectrophotometrically, while the aromatic profile was identified by gas chromatography and solid-phase microextraction. Most of the trace elements achieved the highest concentration in stainless steel containers, and the lowest in oak barrel with heavy toasting. The highest values of red color parameter and saturation of the wine color were achieved in a barrel of medium toasting, indicating that it is the most suitable vessel for keeping Merlot wine in terms of color. It is evident from the results that most aroma compounds reached the highest concentrations in the wine barrels with heavy toasting.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:022582
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-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2023-05-24 09:26:51