master's thesis
Impact of aging on wine flavor of riesling variety

Vlatka Juričak (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj odležavanja na aromu vina sorte Graševina
AuthorVlatka Juričak
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Na kakvoću i organoleptička svojstva vina velik utjecaj imaju uvjeti i način skladištenja vina. Različiti uvjeti, ponajprije materijal posude u kojoj vino odležava, različito djeluju na zadržavanje odnosno na gubitak određenih tvari karakterističnih za pojedinu vrstu vina. Odležavanjem vina ne mijenjaju se bitno osnovni kemijski sastojci vina koji određuju kategoriju kakvoće vina. Međutim različiti načini skladištenja odnosno odležavanja vina utječu na aromu i organoleptička svojstva vina. Aroma vina potječe jednim dijelom iz grožda, jedan dio produciraju kvasci tijekom alkoholne fermentacije, a dio nastaje odležavanjem i njegovanjem mladog vina. Pojedine komponente arome nastaju tijekom odležavanja vina, a pojedine postepeno nestaju te na taj način vino mijenja svoja organoleptička svojstva. Odležavanjem vina u inox cisterni postiže se najbolje zadržavanje svježine, mladosti i karakterističnog voćnog mirisa. Nasuprot tome, odležavanjem vina u staklenoj boci i drvenoj bačvi vino brže stari te na taj način gubi svoju svježinu. U ovom radu ispitivan je utjecaj odležavanja u inox cisterni, staklenoj boci i drvenoj bačvi na aromu i kemijski sastav vina sorte graševina.
Keywordswine storage aroma
Parallel title (English)Impact of aging on wine flavor of riesling variety
Committee MembersTihomir Moslavac
Andrija Pozderović
Mirela Kopjar
Nela Nedić Tiban
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 levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2010-11-29
Parallel abstract (English)
The quality and organoleptic properties of wine have a great impact conditions and methods of storing wine. Different conditions, especially material containers in which wine storage, different effects on the retention or loss of certain substances characteristic of a particular type of wine. Aging of wine do not change significantly the chemical constituents of wines that define the category of quality wines. However, different ways of storing and aging wine influence the flavor and organoleptic properties of wine. Aroma wine comes partly from grapes, a part of producing yeasts during alcoholic fermentation, and formed part of aging and nourishing the young wine. Some flavor components formed during the aging of wine, and some gradually disappear, thus changing their organoleptic wine properties. Aging wine in steel tanks is best achieved by retaining freshness, youth and distinctive fruity flavor. In contrast, the aging of wine in a glass bottle and a wooden wine barrel age faster and thus loses its freshness. In this paper, the effect of storage in stainless steel tanks, glass bottles and wooden barrels for flavor and chemical composition of the wine varieties of Riesling.
Parallel keywords (Croatian)vino skladištenje aroma
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:371900
CommitterSanda Hasenay