Aromatski profili baznih i pjenušavih vina "Bela" i " Katarina" proizvedenih tradicionalnom metodom

master's thesis

• Title (english): Aromatic profile of the base wines and sparkling wines "Bela" and "Katarina" produced by a traditional method
• Author: Iva Šikač
• Mentor: Ana-Marija Jagatić Korenika (mentor)
• Committee member: Ana-Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Bernard Kozina (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2021-06-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Pjenušava vina zauzimaju sve vedi udio u svjetskoj proizvodnji vina. Unazad desetak godina i u Republici Hrvatskoj bilježi se porast proizvodnje i potrošnje pjenušavih vina. Sekundarna fermentacija i dozrijevanje na talogu ključne su faze tradicionalne metode proizvodnje koje utječu na aromatski profil pjenušavih vina. U ovom radu provedene su osnovne fizikalno-kemijske analize baznih vina te analize aromatskih profila baznih i pjenušavih vina ˝Bela˝ i ˝Katarina˝, Agronomskog fakulteta u Zagrebu, kako bi se detektirali aromatski spojevi i glavni nosioci aromatskog profila. U radu je jasno vidljivo koji su to kemijski spojevi značajno utjecali na razlike u aromatskim profilima između baznih i pjenušavih vina te između dva stila pjenušavih vina. Bijelo pjenušavo vino ˝Bela˝ proizvedeno je od sorata ꞌManzoniꞌ i ꞌPinot crniꞌ, a ružičasto pjenušavo vino ˝Katarina˝ proizvedeno je od sorata ꞌManzoniꞌ, ꞌPinot crniꞌ i ꞌMerlotꞌ. Različite sorte su, uz isti soj kvasca, tehnologiju i duljinu dozrijevanja na talogu, imale značajan utjecaj na razvoj aromatskih profila s naglašenim cvjetnim i vodnim, te prepoznatljivim tercijarnim aromama.

Abstract (english)

Sparkling wines occupy an increasing share in the global wine production. For the past decade, Republic of Croatia has also recorded apparent increase in production and consumption of sparkling wines. Secondary fermentation and ageing on lees are key steps in traditional method of production affecting the aromatic profile of sparkling wines. In this study, base physicochemical analyzes of base wines and volatile compounds analyzes of base and sparkling wines ˝Bela˝ and ˝Katarina˝ (Faculty of Agriculture, Zagreb) were performed in order to detect main chemical compounds which affected the aroma. The study clearly shows which chemical compounds significantly influenced the differences in aromatic profiles between base and sparkling wines, and two styles of sparkling wines. White sparkling wine ˝Bela˝ was produced from the Manzoni and Pinot noir grapes, and rosé sparkling wine ˝Katarina˝ was produced from the Manzoni, Pinot noir and Merlot varieties. Different grape varieties, beside the same type of yeast strain, the production technology and ageing on lees, significantly influenced development of volatile aroma profiles with pronounced floral and fruity notes including the recognizable tertiary aromas.

• Keywords: pjenušavo vino; aromatski spojevi; sekundarna fermentacija; tradicionalna metoda
• Keywords (english): sparkling wine; aromatic compounds; secondary fermentation; traditional method
• Language: croatian
• URN:NBN: urn:nbn:hr:204:220274
• 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: 2021-06-17 08:15:46