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master's thesis
Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Graševina
2017. urn:nbn:hr:109:584377
Spajić, Anita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Spajić, A. (2017). Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Graševina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:584377

Spajić, Anita. "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:584377

Spajić, Anita. "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:584377

Spajić, A. (2017). 'Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Graševina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:584377

Spajić A. Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Graševina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:584377

A. Spajić, "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Graševina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:584377

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Metadata
TitleUtjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Graševina
Title (english)Influence of the previously discontinued alcoholic fermentation on the aromatic profile and the color of Graševina wine
AuthorAnita Spajić
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 country2017-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vino je alkoholno pide svojstvene arome i boje, dobiveno procesom fermentacije soka, najčešde od grožđa, pod utjecajem kvasaca i bez prisutnosti kisika. Jedna od glavnih karakteristika koja određuje kakvodu 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. Uz bistrodu i živost vina, boja je najznačajniji dojam koji primamo osjetom vida. Boju vinu (bijelom, ružičastom i crnom) daju sastojci koji se skupnim imenom označuju kao tvari boje. Boje variraju ovisno o sorti, tehnološkom postupku zrenja grožđa i preradbe, te o vremenu odležavanja (zrenja, starenja) vina.Cilj ovog istraživanja bio je utvrditi sadržaj aromatičnih spojeva, polifenola te antioksidacijsku aktivnost u vinima sorte Graševina 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 ranije prekinutom fermentacijom imalo vedi sadržaj alkohola i vedi sadržaj tvari arome koje potječu iz sirovine, grožđa. Također, vino proizvedeno potpunom fermentacijom imalo je vedi sadržaj polifenola te antioksidacijsku aktivnost.
Abstract (english)
Wine is an alcoholic drink with characteristic aroma and color, obtained by the process of fermentation of juice, most often grape juice, under the influence of yeasts and without the presence of oxygen. One of the main properties that determines the quality of wine and plays a very important role when selecting wine by the consumer is the aroma. It comes partially from a raw material, alcoholic fermentation, and part of it is formed by the aging and nurturing of young wine. Along the clarity and vividness of the wine, the color is the most significant impression we receive by the feeling of sight. The color of the wine (white, rose and red) originates from the ingredients that are labeled as the color compounds. The color varies depending on the variety, the technological process of grape ripening and grape processing, and the aging time (nurturing, degrading) of wines. The aim of this study was to determine the content of aroma compounds, polyphenols and antioxidant activity in Graševina wine obtained through different 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 the previously discontinued fermentation had a higher content of alcohol and higher content of aroma compounds from the raw material, grapes. Also, wine produced by complete fermentation had a higher content of polyphenols and antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:584377
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 on2017-10-12 07:32:16