Prosušivanje sorte 'Grk' (Vitis vinifera L.) s ciljem dobivanja prošeka

master's thesis

• Title (english): Drying of 'Grk' (Vitis vinifera L.) for prošek production
• Author: Marko Vilović
• Mentor: Edi Maletić (mentor)
• Committee member: Edi Maletić (predsjednik povjerenstva)
• Committee member: Željko Andabaka (član povjerenstva)
• Committee member: Darko Preiner (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2018-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

Prošek prema Zakonu o vinu (ZOV) spada u desertna vina. Desertna vina su specijalna vina dobivena posebnim načinom prerade prezrelog, odnosno prosušenog grožđa, kao i vina dobivena posebnim postupcima dorade mošta i vina. Prošek je desertno vrhunsko ili desertno kvalitetno vino iz regije „Primorska Hrvatska“. Tradicionalna tehnologija proizvodnje podrazumijeva vinifikaciju grožđa sa visokim koncentracijama šećera što se postiže njegovim prosušivanjem. Cilj ovog rada je bio utvrditi odnos između smanjenja mase grožđa i porasta šećera praćenjem njihove dinamike u procesu sušenja grožđa te praćenje koncentracija aroma i polifenola kroz različite stupnjeve prosušivanja grožđa.
Proizvodnja se odvijala u 2016. godini. Grožđe je brano u tehnološkoj zrelosti, te se sušilo u plasteniku. Pratila se analiza sadržaja šećera (refraktometrom) i kiselina u moštu (titracijski i tekućinskom kromatografijom visoke djelotvornosti), aromatskih tvari te polifenola tijekom prosušivanja. Analiza aroma obavila se metodom plinske kromatografije (GC), a analiza polifenola u dobivenim ekstraktima kožica grožđa primjenom kromatografije visoke djelotvornosti u sustavu obrnutih faza pomoću tekućinskog kromatografa Agilent 1100 Series (Agilent, SAD). U ovom radu su prvi put analizirani aromatski spojevi vina prošek sorte 'Grk' te će pomoći u daljnjim istraživanjima takve vrste.

Abstract (english)

According to the Wine Law in Croatia, Prošek is a dessert wine. A dessert wine is a special wine produced in a specific way from overripe or dried grapes, or from special treatments of must and wine. Prošek is the most famous dessert wine from the coastal region of Croatia. Traditional technology of production involves vilification of grapes with a high sugar concentration which is achieved by its drying.
The aim of this research was to establish the relationship between reducing grape weight and sugar growth by monitoring their dynamics in the grape drying process and monitoring concentrations of aroma and polyphenols through various degrees of grape drying.
Production took place in 2016. The grapes were hand picked in technological maturity and were dried in a greenhouse. Sugar (refractometric) and acid levels (titration and high-performance liquid chromatography), aromatic substances and polyphenols were monitored during drying process.
The aroma analysis was performed by gas chromatography method (GC) and the analysis of polyphenols in grape skin extracts were obtained by high-performance chromatography in reverse phase system using Agilent 1100 Series Liquid Chromatograph (Agilent, USA). In this research, the aromatic compounds of the cultivar 'Grk' were analyzed for the first time and will assist in further research of this kind.

• Keywords: prošek; Grk; prosušivanje grožđa; desertno vino
• Keywords (english): prošek; Grk; grape drying; dessert wine
• Language: croatian
• URN:NBN: urn:nbn:hr:204:580416
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-10-03 06:39:52