Polifenolni profil vina sorte 'Plavac mali crni' s različitih položaja vinogorja Pelješac

master's thesis

• Title (english): Polyphenol profile of wine variety 'Plavac mali crni' from different positions of Pelješac vineyards
• Author: Mia Vekarić
• Mentor: Željko Andabaka (mentor)
• Committee member: Željko Andabaka (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Committee member: Iva Šikuten (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2021-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Polifenolni profil vina uvelike utječe na njegovu kvalitetu i organoleptička svojstva.
Ukupan udio polifenola ovisi o brojnim čimbenicima kao što su obilježja nasada, okolišni uvjeti,
proces vinifikacije i proces starenja vina.
Prikupljeni su podaci o polifenolima odabranih uzoraka vina s četiri položaja vinogorja
Pelješac: Dingač, Postup, Kuna i Rota. U istraživanju se interpretirao sadržaj antocijana,
flavonol-glikozida, flavan-3-ola, fenolnih kiselina i stilbena. Vino s položaja Dingač sadrži
najveću količinu ukupnih polifenola, što i potvrđuje njegovo visoko mjesto na vinskoj karti
Hrvatske i Europe među crvenim vinima. Među ukupnim polifenolima najzastupljenija je
pojava flavan-3-ola što ukazuje na izvanrednu stabilnost i otpornost vina. Sadržaj antocijanina
smanjuje se starenjem vina. Najznačajniji udio fenolnih kiselina zabilježen je u vinu s položaja
Rota što ukazuje na to da će ono biti podložno posmeđivanju.

Abstract (english)

The polyphenolic profile of wine greatly affects its quality and organoleptic
characteristics. The total polyphenol content depends on a number of factors such as the
characteristics of the vineyard, environmental conditions, the vinification process and the
aging process of the wine.
The data on polyphenols in selected wines were collected from four locations of the
Pelješac vineyards: Dingač, Postup, Kuna and Rota. The study analyzed the content of
anthocyanins, flavonol glycosides, flavan-3-ols, phenolic acids and stilbenes. The wine from
the Dingač position contains the highest content of total polyphenols, which confirms its high
place on the wine list of Croatia and Europe among red wines. Among total polyphenols, the
appearance of flavan-3-ols is the most common, which indicates excellent stability and
resistance of wine. The anthocyanin content decreases with the aging of the wine. The most
significant share of phenolic acids was recorded in the wine from the Rota position, which
indicates that it will be susceptible to browning.

• Keywords: polifenoli; vino; Pelješac; Dingač; Postup
• Keywords (english): polyphenols; wine; Pelješac; Dingač; Postup
• Language: croatian
• URN:NBN: urn:nbn:hr:204:629039
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to authenticated users
• Created on: 2021-10-11 07:33:33