Utjecaj hladne maceracije na kakvoću vina Grk

master's thesis

• Title (english): Influence of cold maceration on Grk wine quality
• Author: Ivan Batistić
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Committee member: Stjepan Sito (član povjerenstva)
• Committee member: Ana Marija Jagatić Korenika (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2017-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

Hladna maceracija sve više se nameće kao jedan od uobičajenijih tehnoloških postupaka u proizvodnji bijelih vina čime se utječe kako na kompleksnost arome tako i na punoću okusa vina. Područje uzgoja sorte Grk usko je vezano uz otok Korčulu pri čemu je položaj Lumbarda najpoznatiji. Samim time dosadašnja tehnologija proizvodnje bila je vezana ili uz postupak brze prerade ili uz tradicionalnu maceraciju u nekontroliranim uvjetima.
Cilj ovoga rada je primjenom kontrolirane hladne maceracije i komercijalnih sojeva kvasca definirati organoleptična i fizikalno-kemijska svojstva vina Grk u odnosu na kontrolnu varijantu.
U istraživanju se koristi grožđe kultivara Grk, berbe 2014 godine te komercijalni sojevi kvasaca Lalvin EC 1118 te Lalvin QA23. Neposredno nakon berbe, grožđe je izrunjeno i izmuljano te je dobiveni masulj maceriran na temperaturi od 10 °C u trajanju od 6 sati. Nakon toga provedena je inokulacija kvascima te alkoholna fermentacija u kontroliranim uvjetima. Dobivena vina senzorno će se ocjeniti te će se u njima provesti osnovna fizikalno kemijska analiza metodama prema OIV-u.
Ključne riječi: Grk, hladna maceracija, alkoholna fermentacija, kvasci, aromatski

Abstract (english)

Cold maceration increasingly imposes itself as one of the most common technological processes in the production of white wines, affecting both the complexity of flavor and the fullness of the taste of wine. The cultivation area of the Grk variety is closely related to the island of Korcula, where the position of Lumbarda is most famous. By doing so, the production technology so far has been linked either to a fast processing process or to traditional maceration under uncontrolled conditions.
The aim of this paper is to define the organoleptic and physico-chemical properties of the Grk wine in comparison to the control variant by using controlled cold maceration and commercial yeast strains.
The study uses grape cultivars Grk, harvest in 2014 and commercial yeast strains Lalvin EC 1118 and Lalvin QA23. Immediately after harvest, the grapes were crushed and destemmed and the must was macerated at a temperature of 10 ° C for 6 hours. Subsequently, yeast inoculation and alcohol fermentation were carried out under controlled conditions. The obtained wine will be evaluated and the basic physical-chemical analysis will be carried out using the OIV methods.

• Keywords: Grk; hladna maceracija; alkoholna fermentacija; kvasci; aromatski spojevi
• Keywords (english): Grk; cold maceration; alcoholic fermentation; yeast; aromatic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:204:350936
• 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: Access restricted to students and staff of home institution
• Created on: 2017-11-22 10:51:27