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master's thesis
Aromatski i fenolni sastojci u autohtonim armenskim vinima
2018. urn:nbn:hr:109:666512
Perić, Anita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Perić, A. (2018). Aromatski i fenolni sastojci u autohtonim armenskim vinima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:666512

Perić, Anita. "Aromatski i fenolni sastojci u autohtonim armenskim vinima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:666512

Perić, Anita. "Aromatski i fenolni sastojci u autohtonim armenskim vinima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:666512

Perić, A. (2018). 'Aromatski i fenolni sastojci u autohtonim armenskim vinima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:666512

Perić A. Aromatski i fenolni sastojci u autohtonim armenskim vinima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:666512

A. Perić, "Aromatski i fenolni sastojci u autohtonim armenskim vinima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:666512

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Metadata
TitleAromatski i fenolni sastojci u autohtonim armenskim vinima
Title (english)Aromatic and phenolic compounds in autochthonous Armenian wines
AuthorAnita Perić
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 country2018-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino se ubraja u najstarije poljoprivredno prehrambene proizvode, a Armenija, u najstarije zemlje na svijetu s razvijenim vinogradarstvom i vinarstvom. Armenija ima veliku genetičku raznolikost sorti vinove loze. Jedan od najznačajnijih pokazatelja raznolikosti sorte vinove loze i vina je aroma. Aromatični spojevi, koji se nalaze u grožđu, prelaze u vino, reagiraju međusobno ili s nekim drugim kemijskim spojevima i pri tome vinu daju tzv. primarnu aromu. Sekundarna i tercijarna aroma nastaju tijekom fermentacije mošta ili masulja, i tijekom odležavanja vina. Cilj ovog rada je ispitati utjecaj autohtone sorte vinove loze na aromatske i fenolne sastojke crnih vina iz armenskih vinogorja. U tu svrhu uzeti su uzorci crnih vina Areni, Avagi, Movsesi, Seyrak Areni i Tozot. Rezultati analize autohtonih armenskih vina pokazali su da je najveći udio ukupnih antocijana i najveću antioksidacijsku aktivnost sadržavalo vino Areni, dok je najveći broj tvari arome dokazan u vinu Seyrak Areni.
Abstract (english)
Wine is one of the oldest agri-food products, and Armenia, is one of the oldest countries in the world with developed vineyards and winemaking. Armenia has a great genetic diversity of grape varieties. One of the most important indicators of grape varietiy and wine is the aroma. Aromatic compounds that are found in grapes pass into wine, react with each other or with other chemical compounds and they give the so-called primary aroma. The secondary and tertiary aroma are produced during fermentation of the must or the mullet, and during the aging of the wine. The aim of this paper is to examine the influence of autochthonous grape varieties on aromatic and phenolic constituents of red wines from Armenian vineyards. For this purpose, samples of red wine varieties Areni, Avagi, Movsesi, Seyrak Areni and Tozot were analyzed. The analysis of the autochthonous Armenian wines showed that the highest share of total anthocyanins and the highest antioxidant activity was found in Areni wine, while the largest number of aroma compounds has been identified in the Seyrak Areni wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:666512
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 In copyright icon
Created on2019-01-08 16:08:40