Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić

master's thesis

• Author: Šime-Frane Božiković
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Leo Gracin (član povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2016-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

Kvalitetu vina u značajnoj mjeri definira polifenolni sastav vina. Na sastav polifenola vina utječe sorta grožđa, primijenjena tehnologija prerade, maceracija te uvjeti tijekom dozrijevanja vina. Polifenoli definiraju boju, trpkoću, gorčinu i strukturu vina. Ovisno o primijenjenim uvjetima tijekom maceracije dolazi do različite ektrakcije polifenolnih spojeva u vino. Parametri koji utječu na sastav polifenola su trajanje maceracije, temperatura, kisik, SO2 te vrsta ili način maceracije.U ovom radu će se analizirati sastav polifenola vina Plavac mali i Babić u dvije verzije maceracije. Primjenjene su otvorena maceracija u inoxu i maceracija u drvenim bačvama (vinification integrale). Cilj rada je definirati kako su različiti uvjeti maceracije utjecali na sastav polifenola vina nakon 8 mjeseci dozrijevanja u korištenim barrique bačvama. Koncentracije polifenola bile su kod jedne i druge sorte povišene kod integralne metode vinifikacije.

Abstract (english)

Wine quality is significantly defined by the polyphenolic composition of the wine. The wine polyphenolic content is affected by grape variety, technology of wine production, maceration techniques, conditions during ageing. Polyphenols determine the color, astringency, bitternes and wine structure. Depending on maceration conditions different kinds and amounts of polyphenols are extracted into the wine. Paramters which affect polyphenol content are maceration duration, temperature, oxygen, SO2 and the type of maceration. In this dissertation polyphenol content of Plavac mali and Babić will be analysed with two different maceration techniques. The open type of maceration in stainless steel was used and maceration in wooden barrels (vinification integrale). The aim of this dissertation was to define how different types of maceration affect polyphenol content, after it aged for 8 months in used barrique barrels. The concentrations of polyphenols were at both varietys higher at the vinification integrale.

• Keywords: Plavac mali; Babić; polifenoli; vinification integrale; konvencionlna maceracija
• Keywords (english): Plavac mali; Babić; polyphenols; vinification integrale; conventionally maceration
• Language: croatian
• URN:NBN: urn:nbn:hr:204:832157
• Study programme: Title: Hortikultura; Study programme type: sveučilišni; Study level: diplomski; 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: 2016-11-15 07:38:46