Kemijski sastav vina Veltlinac crveni

master's thesis

• Title (english): Chemical composition of Veltlinac crveni wine
• Author: Patrik Braje
• 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; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Veltlinac crveni je sorta grožđa koja se zbog svoje osjetljivosti na bolesti uzgaja na vrlo malo površina. U Hrvatskoj, bijelo vino od 'Vetlinca crvenog' proizvodi za tržište samo jedan proizvođač iz vinogorja Plešivica-Okić. Ovo vino odlikuje se ugodnom kiselosti, srednjom alkoholnom jakosti te skladnim mirisom i okusom. U procesu alkoholne fermentacije, ključnu ulogu imaju kvasci koji provode fermentaciju. U ovom radu istražio se je utjecaj dvaju različitih sojeva kvasca na aromatski profil vina dobivenog od sorte 'Veltlinac crveni'. Kao kontrolni kvasac koristio se je Lalvin QA23 poznatog proizvođača Lallemand, dok je ispitivani kvasac bio novi soj 1895C, također iz tvrtke Lallemand. U radu su prikazane razlike u osnovnom fizikalno-kemijskom sastavu vina, rezultati senzorne analize te aromatski profil dobivenih vina. Analiza je obuhvatila ključne parametre koji mogu imati značajan utjecaj na kvalitetu vina, omogućivši detaljno razumijevanje utjecaja korištenih kvasaca na konačni proizvod.

Abstract (english)

Veltlinac crveni is a grape variety that is cultivated in very small quantities due to its susceptibility to diseases. In Croatia, only one producer from the Plešivica-Okić wine region produces white wine from Veltlinac crveni for the market. This wine is characterized by pleasant acidity, moderate alcohol content harmonious aroma and taste. In the process of alcoholic fermentation, the yeast conducting the fermentation plays a crucial role. In this study the impact of two different yeasts trains on the aromatic profile of wine made from the Veltlinac crveni variety was investigated. The control yeast used was QA23 from the well-known producer Lallemand, while the tested yeast was the new strain 1895C, also from Lallemand. The study presented differences in the basic physico chemical composition, the results of sensory analysis and aromatic profile of both wines. The analysis covered key parameters that can have significant affect on the quality of the wine, enabling a detailed understanding of the impact of the yeast strains used on the final product.

• Keywords: 'Veltlinac crveni'; kvasci; LalvinQA23; 1895C
• Keywords (english): Veltlinac crveni; yeast; QA23; 1895C
• Language: croatian
• URN:NBN: urn:nbn:hr:204:767265
• 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: 2024-12-13 12:52:17