Utjecaj različitih načina dozrijevanja na kakvoću vina 'Pošip' u Zadarskoj županiji

master's thesis

• Title (english): The influence of different maturation methods on 'Pošip" wine quality from the Zadar county
• Author: Antonija Mijić
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Edi Maletić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-09-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Utjecaj različitih načina dozrijevanja vina uz položaj vinograda i godinu berbe može utjecati na
kvalitetu vina. Cilj ovog rada bio je utvrditi fizikalno-kemijske i senzorne razlike u bijelim
vinima sorte 'Pošip' berbi 2021. i 2022. godine iz dvije vinarije u Zadarskoj županiji koja su
dozrijevala u inox tankovima ili u hrastovim barrique bačvama. Rezultati ukazuju na razlike u
prisutnosti i koncentraciji različitih spojeva i parametara s obzirom na način dozrijevanja vina,
vinogradarski položaj te godinu berbe. Iz rezultata je vidljivo kako je koncentracija alkohola
bila viša u vinima iz vinarije Kraljevski vinogradi bez obzira na način dozrijevanja. Od ostalih
alkohola se može izdvojiti furfuril alkohol koji je bio prisutan samo u vinima koja su dozrijevala
u barrique bačvama. Više koncentracije terpena zabilježene su u vinima iz inox bačvi, a furfural
je kao što je bilo očekivano bio prisutan samo u vinima dozrijevanim u barrique bačvama. Iz
rezultata senzorne analize vidljivo je kako su sva vina 'Pošip' iz barrique bačvi imala izraženiji
intenzitet i nijansu boje te kako su u takvim vinima dominirale note maslaca. U vinima koja su
odležavala u inox tankovima dominirale su cvjetne i voćne arome. 'Pošip' vinarije Kraljevskih
vinograda berbe 2021. koji je dozrijevao u inoxu dobio je najbolju ocjenu za opći dojam.

Abstract (english)

The influence of different methods of wine maturation, along with the location of the vineyard
and the year of harvest, can affect the quality of the wine. The aim of this work was to determine
the physical-chemical and sensory differences in 'Pošip' white wines matured in stainless steel
tanks or in oak barrique barrels, from two wineries in Zadar County, 2021 and 2022 production
year. The results indicate differences in the presence and concentration of various compounds
and parameters with regard to the way the wine was matured, the vineyard location and the year
of harvest. The results show that the alcohol concentration was the highest in the wines from
the Kraljevski vinogradi winery, regardless of the maturation method. Furfuryl alcohol was
present only in wines that were matured in barrique barrels. Higher concentrations of terpenes
were recorded in wines from stainless steel barrels, and furfural, as expected, was present only
in wines aged in barrique barrels. From the the sensory analysis results, it is evident that all the
'Pošip' wines from barrique barrels had a more pronounced intensity and shade of color and
buttery aroma. In the wines aged in stainless steel tanks floral and fruity aromas were more
pronunced. The best overoll impression was noted in 2021 vintage 'Pošip' from the Kraljevski
vinogradi winery, which was matured in stainless steel.

• Keywords: 'Pošip'; dozrijevanje; inox; barrique bačva; senzorna analiza
• Keywords (english): 'Pošip'; maturation; stainless steel barrel; barrique barrel; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:204:009666
• Study programme: Title: Mediterranean Agriculture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka mediteranske poljoprivrede (magistar/magistra inženjer/inženjerka mediteranske poljoprivrede)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-09-20 08:51:05