undergraduate thesis
Flavor of wine

Mia Matošević (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleAroma vina
AuthorMia Matošević
Mentor(s)Anita Pichler (thesis advisor)
Abstract
Aroma je karakteristično svojstvo hrane i rezultat je interakcija spojeva od kojih je hrana sastavljena. Aroma grožđa je vrlo složena i različite sorte grožđa, sadrže različite spojeve. Prekursori arome vina su nezasićene masne kiseline, fenolne kiseline, karotenoidi, glikokonjugati, S-cistein konjugati te prekursori dimetil sulfida. Aromu vina čini nekoliko stotina raznih hlapljivih spojeva koji se nalaze u vinu. To su prvenstveno terepenski spojevi (linalol, geraniol, nerol i dr.) i alkoholi sa šest ugljikovih atoma (1-heksanol, 2-heksanol, trans i cis oblici 2- i 3-heksen-1-ola). Alkoholna fermentacija je posebno važna za razvoj arome vina. Tijekom alkoholne fermentacije odvijaju se bitne promjene kojima spojevi arome mošta ili masulja prelaze u spojeve arome vina. Nastaju brojni hlapljivi spojevi, među kojima su, izuzev etanola, kvantitativno najzastupljeniji oni iz skupine viših alkohola, hlapljivih kiselina i estera. Po završetku fermentacije vino ide na odležavanje kroz određeni period tijekom kojeg dolazi do njegovog daljnjeg dozrijevanja i starenja, te razvoja tz. Posfermentativnih aroma. Najznačajnije reakcije do kojih dolazi tijekom starenja vina su oksidacija već postojećih aromatskih spojeva i kemijsko-fizička ekstrakcija sastojaka iz bačve.
Keywordswine flavor fermentation oxidation acid
Parallel title (English)Flavor of wine
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2015-10-05
Parallel abstract (English)
Flavour is a characteristic property of food and is the result of interactions of the compounds from which the food is assembled. The flavor of the grapes is very complex and different grape varieties, contain a variety of compounds. Wine flavor precursors are unsaturated fatty acids, phenolic acids, carotenoids, glycoconjugates, S-cysteine conjugates and dimethyl sulfide precursors Wine flavor makes hundreds of different volatile compounds found in wine. These compounds are primarily terepenski (linalool, geraniol, nerol, etc.) And alcohols with six carbon atoms (1-hexanol, 2-hexanol, cis and trans forms of 2- and 3-hexen-1-ol). Alcoholic fermentation is especially important for the aroma of wine. During the alcoholic fermentation take place important changes which flavor compounds must or mash into the compound of the flavors of wine. Numerous volatile compounds are formed, including, other than ethanol, the most common quantification of those of the higher alcohols, volatile esters and acids. Upon completion of fermentation the wine going through the certain period of aging during which the further ripening and its aging. The most important reactions that occur during the aging of wine are existing oxidation of aromatic compounds and chemical-physical extraction of ingredients from the barrel.
Parallel keywords (Croatian)vino aroma fermentacija oksidacija kiseline
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:509790
CommitterIvana Šuvak