Utjecaj stupnja mutnoće na kvalitetu vina 'Kujundžuša'

master's thesis

• Title (english): The influence of the degree of turbidity on the quality of 'Kujundžuša' wine
• Author: Ante Šimunović
• Mentor: Ana Jeromel (mentor)
• Mentor: Leo Gracin (komentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Željko Andabaka (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

'Kujundžuša' je bijela autohtona sorta Imotskog vinogorja koja se uzgaja isključivo na
području Imotske krajine. Njezin aromatski profil dosada nije u potpunosti istražen, pa je cilj
ovog rada doprinos proširenju znanja u tom području. Postoji dosta čimbenika koji utječu na
zastupljenost pojedinih hlapljivih spojeva arome vina, a jedan od tih je mutnoća mošta. Stoga
je cilj ovog rada bio utvrditi utjecaj različitih stupnjeva mutnoće 50, 100, 200, i 300 (NTU) na
aromatski profil i senzorna svojstva vina 'Kujundžuša'. Osnovne kemijske analize provedene su
standardnim metodama prema O.I.V., dok je analiza hlapljivih spojeva provedena primjenom
plinske kromatografije visoke djelotvornosti. Nakon provedenog istraživanja utvrđena je različitost
u koncentracijama viših alkohola, masnih kiselina, terpena i C13 norizoprenoida među
analiziranim vinima, te da su te razlike povezane s promjenama u senzornim svojstvima vina.

Abstract (english)

Kujundžuša is a white autochthonous variety of the Imotski vineyard that is grown exclusively
in the sub-basin of the Imotska krajina. Its aroma profile has not been fully explored
so far, so the aim of this paper is to contribute to the expansion of knowledge in this area.
There are many factors that affect the aroma profile of a wine, and one of them is the turbidity
of the must. Therefore, the aim of this work was to determine the influence of different levels
of turbidity 50, 100, 200, and 300 (NTU) on the aromatic profile and sensor properties of
Kujundžuša wine. Basic chemical analyzes were performed using standard O.I.V. methods,
while the analysis of volatile compounds was performed using a GC-MS device. After the research
conducted, it was determined that there were differences in the concentrations of
higher alcohols, fatty acids, terpenes and C13 norisoprenoids among the analyzed wines, and
that these differences were related to changes in the sensory properties of the wine.

• Keywords: 'Kujundžuša'; aromatski spojevi; GC-MS; senzorna svojstva; mutnoća mošta
• Keywords (english): Kujundžuša; aromatic compounds; GC-MS; sensory properties; must turbidity
• Language: croatian
• URN:NBN: urn:nbn:hr:204:502632
• 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: 2024-07-10 11:00:22