Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon'

master's thesis

• Title (english): INFLUENCE OF FERMENTATION TEMPERATURE ON AROMA PROFILE OF ´CABERNET SAUVIGNON´ ROSE WINES
• Author: Maja Blažičko
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2021-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U zadnjih nekoliko godina proizvodnja ružičastih vina bilježi porast na području Republike Hrvatske, ali i u svijetu. Aromatski profil vina pod utjecajem je brojnih čimbenika, a jedan od značajnijih je temperatura alkoholne fermentacije. Pretpostavka je da će različite temperature fermentacije utjecati na aromatski i kemijski sastav vina. Grožđe sorte ´Cabernet Sauvignon´ ubrano 2020., prerađeno je po tehnologiji proizvodnje za ružičasta vina te je nakon taloženja mošt rastočen u 3 varijante u kojima je provedena alkoholna fermentacija uz pomoć kvasca Saccharomyces cerevisiae. Temperatura fermentacije po varijantama bila je 12˚C, 16˚C i 20˚C. Osnovne fizikalno-kemijske vrijednosti vina nisu se značajno razlikovale s obzirom na temperaturu fermentacije, dok su rezultati istraživanja ukazali na značajan utjecaj temperature fermentacije na koncentraciju pojedinačnih hlapljivih spojeva i to posebice iz skupine viši alkohola i estera. Temeljem dobivenih rezultata temperatura fermentacije na 16 °C pokazala se kao najbolja varijanta.

Abstract (english)

In the last few years, the production of rosé wines has increased in the Republic of Croatia, but also in the world. A variety of factors affect the aromatic profile of wine, one of the most significant being the alcoholic fermentation temperature. It is assumed that different fermentation temperatures will affect the aroma and chemical composition of the wine. Grapes of the variety "Cabernet Sauvignon", harvested in 2020, were processed using rosé wine processing technology, and after deposition, the must was melted into three variants, each of which underwent alcoholic fermentation with the help of the yeast Saccharomyces cerevisiae. The fermentation temperatures of these samples are 12˚C, 16˚C and 20˚C. The content of physical-chemical parameters was more or less similar between the variants while fermentation temperature had marked influence on some volatile aroma compounds mostly belonging to the group of higher alcohols and esters. Alcoholic fermentation on 16 ˚C was the one with the most positive influence on rose wine aroma profile.

• Keywords: ružičasta vina; alkoholna fermentacija; temperatura fermentacije; aromatski profil; Cabernet Sauvignon
• Keywords (english): rosé wines; alcoholic fermentation; temperature; aroma profile; Cabernet Sauvignon
• Language: croatian
• URN:NBN: urn:nbn:hr:204:298046
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2021-10-01 10:45:53