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master's thesis
Utjecaj skladištenja na kakvoću crnog vina Plavac mali
2018. urn:nbn:hr:109:809819
Šafranjević, Maša
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Šafranjević, M. (2018). Utjecaj skladištenja na kakvoću crnog vina Plavac mali (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:809819

Šafranjević, Maša. "Utjecaj skladištenja na kakvoću crnog vina Plavac mali." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:809819

Šafranjević, Maša. "Utjecaj skladištenja na kakvoću crnog vina Plavac mali." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:809819

Šafranjević, M. (2018). 'Utjecaj skladištenja na kakvoću crnog vina Plavac mali', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:809819

Šafranjević M. Utjecaj skladištenja na kakvoću crnog vina Plavac mali [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:809819

M. Šafranjević, "Utjecaj skladištenja na kakvoću crnog vina Plavac mali", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:809819

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Metadata
TitleUtjecaj skladištenja na kakvoću crnog vina Plavac mali
Title (english)Influence of storage on the quality of red wine Plavac mali
AuthorMaša Šafranjević
MentorAnita Pichler (mentor)
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 country2018-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino je alkoholno piće dobiveno procesom fermentacije mošta ili masulja. Na kakvoću i organoleptička svojstva vina utječe nekoliko stotina različitih kemijskih spojeva. Način skladištenja vina ima veliki utjecaj na sastav i koncentraciju tih spojeva. Jedna od glavnih karakteristika za odabir vina od strane potrošača je aroma koja određuje kakvoću vina. Aroma vina potječe jednim dijelom iz grožđa, a dio nastaje odležavanjem i njegovanjem mladog vina. Još jedna bitna karakteristika je boja vina, gdje glavnu ulogu kod crnih vina imaju polifenolni spojevi. Posude za fermentaciju, izrađene su od različitih materijala (inox, drvo), različito utječu na zadržavanje ili gubitak tvari arome i tvari boje. Fermentacijom vina u inox tanku postiže se zadržavanje svježine i karakterističnog voćnog mirisa, dok fermentacijom vina u drvenoj dolazi do pojave drvenih i zemljanih aroma. U ovom radu ispitan je utjecaj skladištenja na osnovni kemijski sastav, tvari boje i arome u sorti vina Plavac mali dobivenog fermentacijom u dvije različite posude, drvenoj i inox tanku, nakon čega su uzorci skladišteni na temperaturi 25 °C kroz dvanaest mjeseci. Rezultati su pokazali da upotreba drvene bačve doprinosi boljem razvoju aroma.
Abstract (english)
Wine is an alcoholic beverage obtained by fermentation of pot or mullet. The quality and organoleptic properties of wine are influenced by several hundred different chemical compounds. Storage conditions have a great influence on the composition and concentration of these compounds. One of the main characteristics for the consumer’s wine choice is the aroma that determines the quality of wine. The aroma of wine originates part from the grapes, and the other part is produced during fermentation and aging. Another important characteristic of the wine is its color, where the polyphenol compounds have the main role. Fermentation vessels, made of various materials (stainless steel, wood), have different efects on the retention or loss of aroma and color compounds. Wine fermented in stainless steel maintain its freshness and characteristic fruity aroma, while wine fermented in wooden barrel has more woody and earthy aroma. In this thesis, the influence of storage time on the chemical composition, aroma and color compounds in wine variety Plavac mali, obtained by fermentation in two different vessels, wooden barrel and stainless steel tank, stored for 12 months on 25 °C, has been studied.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:809819
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2018-10-17 11:29:31