Određivanje glicerola u vinima iz kontinentalne Hrvatske

master's thesis

• Title (english): Glycerol analysis in wines from continental Croatia
• Author: Ivana Crnčić
• Mentor: Ana Marija Jagatić Korenika (mentor)
• Committee member: Ana Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Željko Andabaka (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2020-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Glicerol je nehlapljivi nusproizvod alkoholne fermentacije. Prisutan je u suhim i poluslatkim vinima u koncentracijama od 5 g/L do 14 g/L. Crna vina imaju više koncentracije glicerola u odnosu na bijela, i to od 6.8 g/L do 10.5 g/L, dok predikatna vina sadrže najviše koncentracije glicerola, do 25 g/L. Glicerol je vrlo važan u sastavu kvalitetnih vina samim time što doprinosi viskoznosti odnosno punoći, što je uzrokovalo i zloupotrebu njegovog utjecaja, nelegalnim dodavanjem industrijskog glicerola u vino. Danas postoje razne metode analize vina kojima se dokazuje patvorenje vina dodatkom raznih spojeva za poboljšanje njegove kvalitete. Metode za dokazivanje prisutnosti i koncentracije glicerola mogu biti enzimatske, kemijske i instrumentalne (GC- plinska kromatografija). U uzorcima vina iz kontinentalne Hrvatske analiziranih enzimatskom metodom dobivene koncentracije za predikatna vina kreću se u rasponu od 5.7 g/L do 34.1 g/L dok su prosječne vrijednosti ispitanih uzoraka u Republici Hrvatskoj za 2018. godinu 12.4 g/L.

Abstract (english)

Glycerol is a nonvolatile compound of alcoholic fermentation. It is present in dry table wines in a concentration from 5 g/L to 14 g/L. In comparison to white wines, red wines have higher concentrations of glycerol, from 6.8 g/L to 10.5 g/L. Predicate wines contain the highest concentration of glycerol up to 25 g/L. Glycerol is very important for the production of high quality wines by giving the wine viscosity or fullness, which was often abused through illegal addition of industrial glycerol to wine. Today there are various methods of wine analysis, to prove the adulteration of wine by the addition of various compounds to improve its quality. Methods for proving glycerol concentration content can be enzymatic, chemical or instrumental (GC- gas chromatography). According to the wine samples that were analyzed by the enzymatic method, it can be seen that the concentration in predicate wines ranges from 5.7 g/L to 34.1 g/L, while the average values in the Croatian wines from 2018 are 12.4 g/L.

• Keywords: enzimatska metoda; glicerol; mirna vina; predikatna vina
• Keywords (english): enzymatic method; glycerol; predicate wines; still wines
• Language: croatian
• URN:NBN: urn:nbn:hr:204:586098
• 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: Open access
• Created on: 2020-10-09 08:05:24