Utjecaj načina destilacije na kvalitetu vinskih destilata sorata "Moslavac" i "Belina starohrvatska"

master's thesis

• Title (english): The influence of the distillation method on the quality of wine distillates of "Moslavac" and "Belina starohrvatska" varieties
• Author: Tina Lovin Mrak
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2023-06-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Republika Hrvatska ponosi se bogatom te dugom vinogradarskom povijesti, gdje ono zauzima
važnu društvenu te gospodarsku ulogu. Duga tradicija te sama povijest uzgoja utjecali su na
sortiment vinove loze gdje važnu ulogu zauzimaju autohtone sorte. Dolazak raznih američkih
bolesti i filoksere na europsko tlo; vinska kriza te kasnija obnova vinograda dovele su do erozije
sortimenta te se s nekadašnjih 400 poznatih autohtonih sorata broj spustio na današnjih 100-tinjak.
U posljednjih nekoliko godina povećao se interes među potrošačima i proizvođačima te uvidio
potencijal autohtonih sorata.
Sorte 'Moslavac' te 'Belina starohrvatska' neke su od hrvatskih autohtonih sorata kod kojih je
prepoznat potencijal za proizvodnju rakija od grožđa, posebice vinjaka.
Iz navedenih sorata dobiveni su vinski destilati. Proizvodnja vinskih destilata uključuje destilaciju
na jednostavnom ili složenom destilacijskom uređaju sa kraćom kolonom i deflegmatorom.
Prerada grožđa, mikrovinifikacija te destilacija vina pomoću složenog destilacijskog uređaja s
kolonom provedeni su na vinogradarsko- vinarskom pokušalištu 'Jazbina', a destilacija vina na
jednostavnom bakrenom uređaju provedena je u laboratoriju Zavoda za vinogradarstvo i vinarstvo
Agronomskog fakulteta.
Pomoću metoda propisanih Pravilnikom o fizikalno- kemijskim metodama analize mošta, vina,
drugih proizvoda od grožđa i vina te voćnih vina (N.N. 106/2004), provedena je fizikalno-kemijska
analiza sastava vina. Vinski destilati analizirani se prema Pravilniku o analitičkim metodama za
jaka alkoholna i alkoholna pića (N.N. 138/2005).
Koncentracije hlapljivih spojeva određene su metodom plinske kromatografije.
Dobiveni podaci su uspoređeni s literaturnim podacima radi procjene mogućnosti uporabe ovih
sorata za proizvodnju vinjaka.

Abstract (english)

The Republic of Croatia is proud of its rich and long viticultural history, where it plays an
important social and economic role. A long tradition and the history of cultivation have influenced
the assortment of vines, where autochthonous varieties play an important role. The arrival of
various American diseases and phylloxera on European soil; the wine crisis and the subsequent
renovation of the vineyards led to the erosion of the assortment, and the number dropped from the
former 400 known autochthonous varieties to today's 100. In the last few years, interest among
consumers and producers has increased and the potential of autochthonous varieties has been
recognised.
The 'Moslavac' and 'Belina starohrvatska' varieties are some of the Croatian autochthonous
varieties where the potential for the production of grape spirits, especially brandy, has been
recognised..
Wine distillates were obtained from the mentioned varieties. The production of wine distillates
includes distillation on a simple or complex distillation device with a shorter column and a
dephlegmator.
Grape processing, microvinification and wine distillation using a complex distillation device with
a column were carried out at the experiment station 'Jazbina', and wine distillation using a simple
copper device was carried out in the laboratory of the Institute for Viticulture and Enology of the
Faculty of Agriculture.
Chemical analysis of the composition of wine was carried out using the methods prescribed by the
Ordinance on physico-chemical methods of analysis of must, wine, other grape and wine products
and fruit wines (N.N. 106/2004). Wine distillates shall be analysed in accordance with the
Ordinance on analytical methods for spirit drinks and alcoholic beverages (N.N. 138/2005).
Volatile compound concentrations are determined by the gas chromatography method.
The obtained data were compared with literature data in order to assess the possibility of using
these varieties for the production of brandy.

• Keywords: autohtone sorte; destilacija; kemijska analiza; vinski destilat
• Keywords (english): autochthonous varieties; distillation; chemical analysis; wine distillate
• Language: croatian
• URN:NBN: urn:nbn:hr:204:854463
• 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: Open access
• Created on: 2023-06-21 11:11:29