Aromatski profil vina Graševina s obzirom na godinu berbe

master's thesis

• Title (english): Aromatic profile of Graševina wine with regard to the harvest year
• Author: Matija Vasilj
• 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: 2024-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Graševina je prema količini proizvedenog vina i zasađenim površinama najvažnija sorta
koja se uzgaja u Republici Hrvatskoj. Njezin aromatski profil dosad nije opširno istraživan te se
ovim radom želi doprinijeti proširenju znanja na tom području. Velik utjecaj na aromatski profil
vina ima godina berbe zbog specifičnih klimatskih uvjeta i različitih tehnoloških zahvata koji
doprinose varijacijama u kemijskom sastavu mošta i vina. Trajanje dozrijevanja također igra
važnu ulogu zbog brojnih fizikalno-kemijskih reakcija koje se događaju tijekom ovog perioda.
Za potrebe izrade ovog rada korištena su vina 'Graševina' različitih godina berbe (2018., 2019.,
2020., 2021. i 2022.) te je osnovni cilj rada bio utvrditi razlike u aromatskom profilu vina
'Graševina' s obzirom na godinu berbe te period dozrijevanja vina u boci. Osnovne kemijske
analize provedene su primjenom FTIR spektrometrije, a analiza hlapljivih spojeva provedena
je metodom plinske kromatografije na GC-MS uređaju. Utvrđeno je da postoje razlike u
sadržaju estera, viših alkohola, masnih kiselina, terpena i norisoprenoida među analiziranim
vinima te da su te razlike povezane i s promjenama u senzornim svojstvima vina.

Abstract (english)

Graševina is the most important variety grown in the Republic of Croatia in terms of
the quantity of wine produced and the areas planted. Its aromatic profile has not been
extensively researched so far, and this study aims to contribute to the expansion of knowledge
in this field. The harvest year has a significant impact on the aromatic profile of wine due to
specific climate conditions and various technologies that contribute to variations in the
chemical composition of must and wine. The length of aging also plays an important role due
to numerous physico-chemical reactions that occur during this period. For the purposes of this
study, Graševina wines from different vintage years (2018., 2019., 2020., 2021. and 2022.)
were used, and the main aim of this study was to determine the differences in the aromatic
profile of Graševina wines with regard to the harvest year and the bottle aging period. Basic
chemical analyzes were carried out using FTIR spectrometry method, and the analysis of
volatile compounds was conducted by GC-MS. The results showed that there are differences
in the content of esters, higher alcohols, fatty acids, terpenes and norisoprenoids among the
analyzed wines, and that these differences are also related to changes in the sensory
properties of the wines.

• Keywords: 'Graševina'; aromatski spojevi; GC-MS; senzorna svojstva; dozrijevanje
• Keywords (english): Graševina; aromatic compounds; GC-MS; sensory properties; wine aging
• Language: croatian
• URN:NBN: urn:nbn:hr:204:331209
• 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: 2024-07-11 06:21:29