Primjena karbonske maceracije u proizvodnji vina Pušipel

master's thesis

• Title (english): Application of carbonic maceration in production of Pušipel wine
• Author: Martin Jakopić
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Darko Preiner (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2024-06-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Karbonska maceracija je tehnologija proizvodnje laganijih, voćnih crnih vina koja se najviše koristi u francuskoj regiji Beaujolais. Specifičnost ovog istraživačkog rada je ta da je ova tehnologija primijenjena u proizvodnji bijelog vina. Cilj rada je utvrditi razlike u osnovnom fizikalno-kemijskom sastavu i pojedinačnim aromatskim spojevima vina dobivenog tehnologijom karbonske maceracije i standardnom tehnologijom vinifikacije za bijela vina. U istraživačkom radu je opisana tehnologija karbonske maceracije koja je provedena je zatvorenom tanku u atmosferi zasićenoj sa CO2. Obje tehnologija su primjenjene na grožđu sorte 'Moslavac' (syn. Pušipel). Rezultati dobiveni fizikalno – kemijskom analizom i senzornim ocjenjivanjem ukazuju na značajne razlike između vina dobivenog tehnologijom karbonske maceracije i klasične metode vinifikacije.

Abstract (english)

Carbonic maceration is a technology used in production of lighter, fruity red wines that is mostly spread in the French region of Beaujolais. The specificity of this research work is that this technology was applied in the production of white wine. The aim of the work is to determine the differences in the basic physical-chemical composition and individual aromatic compounds of wine obtained by carbonic maceration technology and standard vinification technology for white wines. The research work describes the technology of carbonic maceration, which was carried out in a closed tank in an atmosphere saturated with CO2. Both technologies were applied to grapes of the 'Moslavac' variety (syn. Pušipel). The results obtained by physical-chemical analysis and sensory evaluation indicate significant differences between the wine obtained by carbonic maceration technology and the classic vinification method.

• Keywords: Karbonska maceracija; CO2; 'Pušipel'; bijelo vino
• Keywords (english): Carbonic maceration; CO2; 'Pušipel'; white wine
• Language: croatian
• URN:NBN: urn:nbn:hr:204:960589
• 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: 2024-07-12 06:41:47