Polifenolni sastav vina različitih crnih sorata (V.vinifera L.) dozrijevanih u hrastovim bačvama

master's thesis

• Title (english): Polyphenol composition of wines made from three red grape varieties (V.vinifera L.) aged in oak barrels
• Author: Fumica Orbanić
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Marin Mihaljević Žulj (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: 2019-04-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Utjecaj srednje i jako paljenih bačvi od slavonske hrastovine na kakvoću crnih vina praćen je tijekom devet mjeseci dozrijevanja. U ovom radu detaljno su analizirani rezultati pojedinačnih polifenolnih spojeva, te je cilj bio utvrditi dinamiku promjene polifenolnog sastava pod utjecajem različitog stupnja paljenja hrastove bačve. Istraživana vina (od sorata 'Cabernet Sauvignon', 'Merlot' i 'Petit Verdot') dobivena su od grožđa uzgojenog na pokušalištu 'Jazbina', berba 2016., nakon fermentacija, koje su odvijene pod istim uvjetima svako se vino rastočilo u po dvije hrastove bačve različitog stupnja paljenja, srednjeg i jakog. Vina su dozrijevala devet mjeseci, te se nakon 1., 3., 6. i 9. mjeseca uzimalo uzorke za provođenje analize pojedinačnih polifenolnih spojeva primjenom tekućinske kromatografije. Utvrđeno je različito kretanje pojedinačnih polifenolnih spojeva, koja su promatrana i komentirana po skupinama, antocijani, fenolne kiseline, katehini i procijanidi. Antocijani u vinima od svih sorata i stupnja paljenja bačve pokazuju smanjenje koncentracija. Fenolne kiseline u vinima 'Cabernet Sauvignona' i 'Merlota' pokazuju smanjenje u trećem mjesecu dozrijevanja, dok se kod 'Petit Verdota', smanjnje javlja u šestom mjesecu. Galna se kiselina u svim vinima povećava, osim kod 'Petit Verdota'. Katehini i procijanidini u sva tri vina različito se kreću tijekom dozrijevanja.

Abstract (english)

Medium and heavy toasting of slavonian oak barrels impact on quality of red wines which were observed during aging period of nine months. In this paper individual polyphenolic compounds were analysed and the aim was to determine trends in polyphenolic composition affected by level of barrel toasting. Wines used in this research were produced of grapes ('Cabernet Sauvignon', 'Merlot' and 'Petit Verdot') cultivated in experimental station ''Jazbina'', vintage 2016. After fermentations which were carried out under the same conditions, each wine was racked into two oak barrels of different toasting level. During nine months aging wine was sampled after 1st , 3rd, 6th and 9th month for individual polyphenolic analysis carried out by liquid chromatography. Various trends of individual polyphenolic compounds were observed and analysed in groups, anthocyanins, phenolic acids, catechins and procyanidins. Anthocyanin composition decreased in all wines. Phenolic acids in 'Cabernet Sauvignon' and 'Merlot' showed significant decrease in the third month of aging, while 'Petit Verdot's' decreased after sixth months. Gallic acid increase in all wines except 'Petit Verdot'. Catechins and procyanidins showed differnet trends during aging.

• Keywords: barrique bačva; polifenoli; jačina paljenja; dozrijevanje
• Keywords (english): barrique barrel; polyphenolics; toasting; aging
• Language: croatian
• URN:NBN: urn:nbn:hr:204:540571
• 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: 2019-05-02 07:55:17