Utjecaj anorganskih bistrila na aromatski profil vina sorte 'Sauvignon'

master's thesis

• Title (english): Influence of anorganic clarification agents on aromatic profile of 'Sauvignon' wine
• Author: Kristina Pavić
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2018-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Vino na tržištu mora zadovoljiti određene uvijete od kojih je vrlo važna proteinska stabilnost.
Svako vino posjeduje različite koncentracije proteina koji ovise o godini berbe, prije i poslije
fermentacijskim postupcima i sorti vinove loze. Kako bi se izbjegla pojava zamućenja u boci,
vina se tretiraju bentonitom. Bentonit je anorgansko bistrilo koje uklanja proteine iz vina na
osnovu elektrostatske adsorpcije. Međutim, negativna strana bentonita je neselektivnost i
mogućnost adsorpcije nekih pozitivnih spojeva kao što su spojevi arome što može dovesti do
smanjenja aromatskog potencijala vina.
Cilj rada je istražiti utjecaj procesa bistrenja vina s dva različita tipa bentonita na kemijski
sastav i aromatski profil vina sorte 'Sauvignon'.

Abstract (english)

The wine on the market must meet certain conditions of which protein stability is very
important. Every wine contains certain protein concentrations that depend on the year of the
vintage, pre – fermentation and post – fermentation procedures and the variety of wine. In
attempt to prevent protein haze, the wine is treated with bentonite. Bentonite is an inorganic
substance that works on principle of electrostatic adsorption to remove proteins from wine.
However, the problem is its poor selectivity and tendency to adsorb certain positive
compounds like those that give aroma to the wine, and consequently lower their aromatic
potential.
The purpose of this research is to investigate the influence of wine clearing with two type of
bentonite on the chemical composition and the aromatic profil of Sauvignon cultivar.
Keywords: Sauvignon,

• Keywords: Sauvignon; bistrenje; bentonit; aromatski profil vina
• Keywords (english): Sauvignon; clarification; bentonite; wine aromatic profile
• Language: croatian
• URN:NBN: urn:nbn:hr:204:616388
• 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: 2018-10-23 09:12:22