Proizvodnja vina 'Malvazija istarska' sur lie tehnologijom

master's thesis

• Title (english): Production of wine 'Istrian Malvasia' by sur lie technology
• Author: Mariana Ferenac
• 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; (Viticulture and Enology); Zagreb
• Defense date and country: 2021-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Sur lie tehnologija podrazumijeva odležavanje vina na finom talogu prvenstveno u drvenim,
barrique, bačvicama, a u novije vrijeme odležavanje se može provoditi i u inox tankovima. U
sklopu istraživanja praćeni su osnovni parametri kvalitete grožđa, mošta i vina. Grožđe je
brano u trenutku tehnološke zrelosti. Istraživanje je provedene u dvije uzastopne godine, a
cilj je bio prikazati različitost u tehnologiji proizvodnje između klasične proizvodnje u inox
tankovima u odnosu na tehnologiju sur lie usporedbom fizikalno kemijskih parametara te
hlapljivih spojeva. Temeljem dobivenih rezultata, može se zaključiti da su vina proizvedena
sur lie tehnologijom imala naglašenije zlatno-žute nijanse uz kompleksniji aromatski profil te
sveobuhvatni senzorni doživljaj.

Abstract (english)

Sur lie technology involves aging wine on a fine lees primarily in wooden, barrique, barrels or
noweday also in stainless steel tanks. As part of the research, the basic parameters of the
quality of grapes, must and wine were monitored. The grapes were harvested at the
moment of technological maturity. The research was conducted in tw oconsecutive years,
and the aim was to show the difference in production technology between conventional
production in stainless steel tanks compared to sur lie technology in terms of
physicochemical parameters and the total content of volatile compounds. Based on the
obtained results, it can be concluded that sur lie technology give wines with more intense
golden-yellow shades with a more complex aromatic and organoleptic profile.

• Keywords: Malvazija istarska; sur lie; aromatski profil; senzorna analiza
• Keywords (english): Istrian Malvasia; sur lie; aromatic profile; organoleptic analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:204:253722
• 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 authenticated users
• Created on: 2021-11-24 08:25:29