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master's thesis
Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon
2017. urn:nbn:hr:109:574021
Molnar, Jasna
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Molnar, J. (2017). Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:574021

Molnar, Jasna. "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:574021

Molnar, Jasna. "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:574021

Molnar, J. (2017). 'Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:574021

Molnar J. Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:574021

J. Molnar, "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:574021

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TitleUtjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon
Title (english)Influence of previously discontinued fermentation on the aromatic profile and the color of Cabernet Sauvignon wine
AuthorJasna Molnar
MentorAnita Pichler (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberNatalija Velić (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 country2017-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vino se ubraja u najstarije poljoprivredno prehrambene proizvode. Glavna karakteristika koja određuje kakvoću vina i ima vrlo važnu ulogu prilikom odabira vina od strane potrošača je aroma. Ona potječe dijelom iz sirovine, alkoholne fermentacije, a dio nastaje odležavanjem i njegovanjem mladog vina. Pojedine komponente arome nastaju tijekom odležavanja vina, a pojedine postupno nestaju te na taj način vino mijenja svoja organoleptička svojstva. Miris vina tvore tisuće hlapljivih komponenata, međusobno povezanih, tvoreći komplekse. Cilj ovog istraživanja bio je utvrditi sadržaj aromatičnih spojeva, polifenola te antioksidacijsku aktivnost u vinima sorte Cabernet Sauvignon dobivenim različitim tehnološkim postupkom proizvodnje. Utvrđeno je da tehnološki postupak proizvodnje utječe na sadržaj aromatičnih spojeva, polifenola i na antioksidacijsku aktivnost u vinu. Rezultati analize vina pokazali su da je vino dobiveno potpunom fermentacijom imalo veći sadržaj alkohola, dok je vino dobiveno ranije prekinutom fermentacijom imalo veći sadržaj tvari arome koje potječu iz sirovine, grožđa. Također, vino proizvedeno ranije prekinutom fermentacijom imalo je veći sadržaj polifenola te antioksidacijsku aktivnost.
Abstract (english)
Wine is one of the oldest agro-food products. The main characteristic that determines the quality of wine and plays a very important role in selecting wines by consumers is the aroma. It originates partially from raw material, alcoholic fermentation, and part of it is generated during aging and nurturing of young wine. Certain aroma components are formed during aging, but some of them gradually disappear, thus changing the wine's organoleptic properties. The smell of wine is formed by thousands of volatile components, interconnected, creating complexes. The aim of this study was to determine the content of aroma compounds, polyphenols and antioxidant activity in Cabernet Sauvignon wines obtained by various technological processes. It has been established that the technological process of production influences the content of aroma compounds, polyphenols and antioxidant activity in wine. The results of the wine analysis showed that the wine obtained by complete fermentation had a higher alcohol content, whereas the wine obtained by the previously discontinued fermentation had a higher content of aroma compounds derived from raw material, grapes. Also, the wine produced by the previously discontinued fermentation had a higher content of polyphenols and antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:574021
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 on2017-10-02 15:04:03