Polifenolni sastav odabranih crnih vina otoka Krka

master's thesis

• Title (english): Phenolic content of red wines from Krk Island.
• Author: Marko Šimonji
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Polifenoli u vinu imaju mnogo uloga. Ovi spojevi uvelike određuju boju vina, njegovu percipiranu gorčinu i trpkost. Sadržaj polifenola u vinu će osim sorte, ovisiti i o uvjetima uzgoja, te načinima vinifikacije. U ovome radu su se usporedili polifenolni profili tri crna vina sa otoka Krka. 'Plavac mali', koji je rašireniji po Dalmaciji, 'Sansigot', autohtona sorta Kvarnera i 'Syrah', sorta koja je rasprostranjena po vinogradima Starog i Novog svijeta. Rezultati su pokazali da se ova tri vina međusobno značajno razlikuju po koncentracijama ukupnih i pojedinačnih polifenola. Različitosti se mogu primijetiti i u usporedbi iste sorte uzgajane na drugim lokacijama i prošlih godina. Razlog tome može biti velika razlika u okolišnim uvjetima, osunčanosti i dostupnosti vode.

Abstract (english)

Phenolic compounds in wine are of great importance for its color, bitterness and astringency. Wine gets most of its phenolic content form grape berry skins and seeds, which are under direct influence of sun exposure. Synthesis of phenolic compounds in grape berry is also regulated by water availability. Maceration and fermentation times will also affect the final total phenolic content of wine, as will ageing in wooden barrels. In this work, three red wines have been compared for its phenolic content. Two of these wines are of autochthonous grape varieties, ‘Plavac mali’ and ‘Sansigot’, and the third one is well-known ‘Syrah’. Their phenolic content (total and separate compounds) was significantly different form each other’s. The differences were quite significant when compared to the same variety, but different vintage and region. This could be due to the large differences in environmental factors, such as Sun exposure.

• Keywords: polifenoli; ‘Plavac mali’; 'Syrah'; 'Sansigot'
• Keywords (english): polyphenols; 'Plavac mali'; 'Syrah'; 'Sansigot'
• Language: croatian
• URN:NBN: urn:nbn:hr:204:122203
• 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: 2022-10-04 08:14:23