Utjecaj duljine maceracije na polifenolni sastav mošta sorte 'Cabernet sauvignon'

master's thesis

• Title (english): Impacts of maceration length at the polyphenol composition of the grape must of 'Cabernet sauvignon'
• Author: Ante Maleš
• Mentor: Željko Andabaka (mentor)
• Committee member: Željko Andabaka (predsjednik povjerenstva)
• Committee member: Zvjezdana Marković (član povjerenstva)
• Committee member: Ana Marija Jagatić Korenika (član povjerenstva)
• Committee member: Iva Šikuten (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2019-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj ovog diplomskog rada je bio utvrditi utjecaj dužine trajanja maceracije na sadržaj polifenolnih spojeva u moštu sorte 'Cabernet sauvignon' za 2017. godinu na području vinogorja Šibenik. Polifenlni spojevi su jedni od najvažnijih čimbenika kakvoće vina budući da utječu na boju, okus, gorčinu, trpkost i potencijal starenja vina. Pokus je bio postavljen s četiri pokusne varijante koje se razlikuju po duljini trajanja maceracije. Maceracija je trajala od tri do dvanaest dana. Kemijskom... More analizom utvrđeno je da je dužina maceracije utjecala na povećanje vrijednosti sadržaja polifenolnih spojeva, što posljedično ima utjecaj na samu kvalitetu i tip vina koji želimo proizvesti. Less

Abstract (english)

The aim of this graduate thesis was to determine the influence of the duration of maceration on the content of polyphenolic compounds in the 'Cabernet sauvignon' grape must for the year 2017 in the Šibenik vineyard area. Polyphenolic compounds are one of the most important factors of wine quality since they affect the color, taste, bitterness, astringency and wine aging potential. The experiment was set up with four experimental variants that differed in the duration of the maceration.... More Maceration lasted from three up to twelve days. The chemical analysis showed that the length of maceration has influenced the increase in the content of polyphenolic compounds, which consequently has an effect on the quality itself and the type of wine we want to produce. Less

• Keywords: Cabernet sauvignon; maceracija; polifenoli; mošt
• Keywords (english): Cabernet sauvignon; maceration; polyphenols; grape must
• Language: croatian
• URN:NBN: urn:nbn:hr:204:835966
• 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: 2019-07-15 13:10:37