Utjecaj karbonske maceracije na kakvoću vina 'Frankovka'

master's thesis

• Title (english): Influence of carbon maceration on the quality of cv. Blaufränkisch wine
• Author: Tomislav Drempetić
• Mentor: Ana Marija Jagatić Korenika (mentor)
• Committee member: Ana Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2020-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj ovog istraživačkog rada bila je primjena metode karbonske maceracije temeljene na atmosferi zasićenoj s CO2 u kojoj se provodi maceracija i alkoholna fermentacija unutar bobice. Metoda je dobro poznata i aktualna u svijetu te služi za dobivanje svježih, mladih crnih vina s naglašenim voćnim karakterom. U ovome radu opisana je tehnologija proizvodnje vina koja se odvija u zatvorenome tanku u koji se ubrizgava inertni plin (CO2), a maceracija se provodi pri temperaturi 30–32 °C. Vino dobiveno karbonskom maceracijom uspoređivano je s vinima dobivenim klasičnom tehnologijom proizvodnje crnih vina, sa i bez inducirane malolaktične fermentacije. Sve tehnologije proizvodnje primijenjene su na grožđe sorte ´Frankovka´. Rezultati istraživanja ukazuju na signifikantne razlike u alkoholnoj jakosti, ukupnoj kiselosti te aromatskom profilu vina proizvedenih karbonskom maceracijom u odnosu na tradicionalnu maceraciju i fermentaciju.

Abstract (english)

This master’s thesis refers to the method of carbonic maceration which is based on the saturation of the atmosphere with CO2 under which the grapes macerate and fermentation takes place inside the berry. This method is very well-known in the world today and mostly used for producing of fresh, young red wines with a pronounced fruity character. In this paper, the technology which takes place in a closed tank in which inert gas (CO2) is injected and maceration is carried out at high temperatures (30–32°C) is elaborated. Wine obtained with carbonic maceration was compared with wines produced by traditional red wine technology with and without induced malolactic fermentation. All red wines technology methods were applied on the Blaufränkisch grape variety. The results of the research indicate significant differences in alcoholic strength, total acidity and aromatic profile of wines produced by carbon maceration compared to the traditional maceration and fermentation methods.

• Keywords: CO2; crno vino; ´Frankovka´; karbonska maceracija; malolaktična fermentacija
• Keywords (english): Blaufränkisch; carbonic maceration; CO2; malolactic fermentation; red wine
• Language: croatian
• URN:NBN: urn:nbn:hr:204:243179
• 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: 2020-10-13 07:22:07