Primjena enzima u proizvodnji vina muškatnih sorata

master's thesis

• Title (english): Application of enzymes in the production of Muscat wine
• Author: Erik Matić
• 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; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2023-07-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Veliki dio aromatskih spojeva nalazi se u vinu u vezanom obliku najčešće vezano na šećernu jedinicu. Kako bi se vinu povećao aromatski intenzitet potrebno je te vezane aromatske spojeve osloboditi. To se kidanje veze obavlja uz pomoć enzima, točnije enzima iz skupine glikozidaza – β-glukozidazama. Takvo se oslobađanje najčešće vrši na aromatičnim sortama kako bi se njihov intenzitet još više izrazio i postao primamljiviji krajnjim potrošačima. U ovom radu istraživana su dva enzima, Lallzyme Beta i Endoyzm β-Split na vinima 'Muškata žutog' i 'Muškat ruže'. Nakon tretmana provedene kemijske analize pokazale su pozitivan utjecaj korištenih enzima na povećanje koncentracije aromatskih spojeva. Posebno se pozitivan utjecaj pokazao kod spojeva poput terpena i estera koji su značajno povećali voćni i cvjetni intenzitet vina. Na kraju, senzorna ocjena ukazala je na različitost tretiranih vina te se može zaključiti kako je korištenje ovih enzima opravdano sa ciljem proizvodnje vina veće kakvoće.

Abstract (english)

A large part of aromatic compounds is found in wine in a bound form, usually bound to a sugar unit. In order to increase the aromatic intensity of the wine, it is necessary to release these bound aromatic compounds. This breaking of the bond is done with the help of enzymes, more precisely enzymes from the group of glycosidases - β-glucosidases. Such release is most often carried out on aromatic varieties in order to express their intensity even more and become more attractive to end consumers. In this work, two enzymes, Lallzyme Beta and Endoyzm β-Split, were investigated on 'Muscat yellow' and 'Muscat rose' wines. After the treatment, the chemical analyzes performed showed a positive influence of the enzymes used on the increase in the concentration of aromatic compounds. A particularly positive impact was shown in compounds such as terpenes and esters, which significantly increased the fruity and floral intensity of the wine. In the end, the sensory evaluation indicated the diversity of the treated wines, and it can be concluded that the use of these enzymes is justified with the aim of producing higher quality wines.

• Keywords: β-glukozidaze; muškat; aroma; terpeni; esteri
• Keywords (english): β-glucosidases; muscat; aroma; terpenes; esters
• Language: croatian
• URN:NBN: urn:nbn:hr:204:546923
• 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: 2023-07-11 11:05:55