Utjecaj primjene glutationa na kemijski sastav i kakvoću vina 'Pošip'

master's thesis

• Title (english): Influence of glutathione application on chemical composition and quality of the Pošip wine
• Author: Ivana Vincek
• Mentor: Ana-Marija Jagatić Korenika (mentor)
• Committee member: Ana-Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2021-05-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

'Pošip' je hrvatska autohtona sorta iz vinogradarske regije Dalmacija, posebno cijenjena zbog svojeg aromatskog potencijala. Suvremena tehnologija proizvodnje grožđa i vina ´Pošip´ pokušava pronaći optimalne tehnike za potenciranja sinteze i ekstrakcije aromatskih spojeva koji utječu na sortnu prepoznatljivost. U tu svrhu koriste se i različiti antioksidansi koji čuvaju aromatsku kompleksnost tijekom proizvodnje i dozrijevanja vina. Glutation je enološko sredstvo čija je uloga zaštita vina od oksidacije, sprječavanjem reakcije kisika s aromatskim i polifenolnim spojevima. U ovom radu provedeno je istraživanje utjecaja glutationa prije i tijekom primarne prerade na osnovne fizikalne-kemijske parametre te senzorna svojstva vina sorte 'Pošip'. Uspoređivani su rezultati mjerenja otopljenog kisika, ukupnih fenola, parametara boje i senzornog ocjenjivanja vina, između kontrolnog uzorka te tretmana tretiranja svježeg grožđa (GG) i mošta glutationom (GM). Tretman glutationom imao je najveći utjecaj na otopljenost kisika te nijansu i intenzitet boje u uzorku GM, dok je najviše ukupnih fenola bilo u tretmanu GG. Senzornim ocjenjivanjem nisu utvrđene značajne razlike u aromatskom profilu te okusu i općem dojmu između vina 'Pošip'.

Abstract (english)

'Pošip' is a Croatian indigenous variety from the wine-growing region of Dalmatia. It is particularly respected for its aromatic potential. Today's production of grapes and wine from ‘Pošip’ attempts to find the optimal way to emphasize the compounds extraction and formation that ensure wine recognisability. For that purpose, various antioxidants are used in order to protect and preserve the aromatic complexity of wine. Glutathione is an oenological agent, and its role is to preserve wine from oxidation, preventing oxygen reactions with phenols and aromatic compounds. In this paper, the impact of glutathione addition before and during primary processing on the basic chemical-physical parameters and sensory properties of 'Pošip' wine was investigated. The following measurement results were compared between the control sample, the glutathione treatment of fresh grapes (GG) and the addition of glutathione to must (GM): dissolved oxygen in wine, total phenols, color and sensory evaluation of wine. The results have shown the glutathione to have the greatest impact on oxygen dissolution and color hue and intensity in the GM sample, while the most phenols in total were obtained through the GG treatment. Sensory evaluation did not reveal significant differences in the aromatic profile, taste, and general impression between 'Pošip' wines.

• Keywords: 'Pošip'; glutation; kisik; boja vina; ukupni fenoli
• Keywords (english): 'Pošip'; glutathione; oxygen; colour of the wine; total phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:204:001706
• 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 authenticated users
• Created on: 2021-05-21 08:54:27