Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja

master's thesis

• Title (english): Polyphenol profile changes of Portugieser wine during maturation
• Author: Martina Radić
• Mentor: Ana Marija Jagatić Korenika (mentor)
• Committee member: Ana Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2020-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Vino ´Portugizac´ tradicionalno se proizvodi na području Zagrebačke županije i najčešće se konzumira kao mlado vino te nije poznato kao crno vino za dugo dozrijevanje i čuvanje. U ovom radu uspoređivat će se polifenolni sastav i kakvoća vina redovne berbe grožđa tijekom dozrijevanja u boci (nakon 3, 6 i 12 mjeseci), s vinom dobivenim od loza na čiji je korijen aplicirano mikorizno cjepivo. Polifenolni sastav vina analiziran je uz pomoć tekućinske kromatografije visoke djelotvornosti (HPLC).... More Projekt primjene mikorize započeo je u jesen 2016. godine, kada je i provedena aplikacija cjepiva MYKOFLOR tvrtke Bio-budućnost d.o.o. na području Zagrebačke županije u vinogradima proizvođača OPG Majcenović te OPG Gregorić. Starenjem, odnosno dozrijevanjem vina, mijenja se, kako senzorni profil, tako i kemijski sastav vina. Temeljem dobivenih rezultata utvrđen je pozitivan učinak mikorize na polifenolni profil vina, odnosno povećanje koncentracije ukupnih polifenola, a najviše koncentracije antocijana. Nakon 12 mjeseci u boci došlo je do povećanja koncentracije galne i hidroksicimetnih kiselina te flavonola, kod svih ostalih grupa polifenola došlo je do smanjenja koncentracija. Less

Abstract (english)

Portugieser wine is traditionally produced in the area of Zagreb County and mainly consumed as a young wine since it is not known as red wine for long aging. In this study, the polyphenol composition and quality of regular grape wine production (after 3, 6 and 12 months in the bottle) was compared with the wine made from vines whose roots were treated by mycorrhizal fungus. Tracking changes of polyphenolic composition during aging was done by HPLC (High Liquid Chromatography Performance)... More method. The project started in the fall of 2016 at the area of Zagreb County, when the MYKOFLOR vaccine from the company Bio-Future d.o.o. was applied in the OPG Majcenović and OPG Gregorić vineyards. The aging of wine changes both, the sensory properties and the chemical composition of wine. Based on the obtained results, the positive effect of mycorrhizas on the polyphenol profile of the wine, as increase of total phenols, especially anthocyanins, was determined. After 12 months of aging in the bottle there was an increase in the concentration of gallic and hydroxycinnamic acids and flavonols, in all other groups of polyphenols there was a decrease in concentrations. Less

• Keywords: dozrijevanje vina; mikoriza; polifenolni sastav; ´Portugizac´
• Keywords (english): mycorrhiza; maturation of wine; polyphenol profile; Portugieser wine
• Language: croatian
• URN:NBN: urn:nbn:hr:204:189658
• 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: 2020-10-09 12:03:27