Utjecaj roka berbe na sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'

master's thesis

• Title (english): Impact of the harvest date on the composition and content of volatile compounds in grapes of the 'Sauvignon bijeli' variety
• Author: Martin Staroveški
• Mentor: Marko Karoglan (mentor)
• Committee member: Marko Karoglan (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Fiziološke i biokemijske promjene tijekom dozrijevanja grožđa uključuju sintezu šećera, polifenola i hlapljivih spojeva te razgradnju organskih kiselina. Raniji rokovi berbe, prije nego što je grožđe dosegnulo tehnološku zrelost, povezani su sa svježijim vinima niže alkoholne jakosti, visokim udjelom kiselina, svjetlijim i živahnim bojama, ali i negativnim zelenim aromama. Kasniji rokovi berbe mogu ugroziti kvalitetu vina smanjenjem kiselosti, povećanjem pH, gubitkom ili modifikacijom voćnih i cvjetnih mirisa. Odabir optimalnog roka berbe važna je odluka u uzgoju grožđa i proizvodnji vina te omogućuje vinarima modifikaciju senzornog profila i kvalitetu budućeg vina. Za potrebe ovog rada analiziran je sastav i sadržaj hlapljivih spojeva u grožđu sorte 'Sauvignon bijeli'. Uzorkovanje je provedeno u tri roka berbe, a ustanovljeno je da je rok berbe imalo utjecaj na osnovne kemijske parametre grožđa i sadržaj estera, C13 norizoprenoida, masnih kiselina i ukupnih hlapljivih spojeva, dok nije ustanovljena promjena u sadržaju ukupnih aldehida, viših alkohola, hlapljivih fenola i terpena.

Abstract (english)

Physiological and biochemical changes during the ripening of grapes include the synthesis of sugars, polyphenols and volatile compounds and the breakdown of all organic acids. Earlier harvest dates, before the grapes have reached technological maturity, are associated with fresh wines of lower alcohol strength, high acid content, brighter and more lively colors, but also negative green aromas. Later harvest dates can decrease wine quality by reducing acidity, increasing pH, losing or modifying fruity and floral aromas. Choosing the optimal harvest date is an important decision in grape growing and wine production because it enables winemakers to modify the sensory profile and quality of the future wine. For the purposes of this work, the composition and content of volatile compounds in grapes of the 'Sauvignon white' variety were analyzed. Sampling was carried out in three harvest dates, and it was found that the harvest date had an influence on the basic chemical parameters of grapes and the content of esters, C13 norisoprenoids, fatty acids and total volatile compounds, while no change was found in the content of total aldehydes, higher alcohols, volatile phenols and terpenes.

• Keywords: Sauvignon bijeli; rok berbe; hlapljivi spojevi
• Keywords (english): Sauvignon blanc; harvest date; volatile compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:204:259299
• 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; Embargo expiration date: 2024-10-26
• Created on: 2024-10-21 11:47:41