Utjecaj primjene pektolitičkih enzima na kemijski sastav destilata od vina sorte "Izabelle" (V. labrusca x V. vinifera)

master's thesis

• Title (english): The influence of the application of pectolytic enzymes on the chemical composition of the distillate in “Isabella” grape varioty (V. labrusca x V. vinifera)
• Author: Juraj Prokopec
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Rad opisuje rezultate dobivene destilacijom vina sorte „Izabelle“ (V. labrusca x V. vinifera). Za izradu korištena su tri uzoraka koji su imali različite uvjete pripreme fermentacije. Razlika u fermentaciji postignuta je korištenjem dva različita pektolitička enzima. Vino dobiveno kod tri različita uzorka dokazuje utjecaj pektolitičkog enzima na kemijski sastav, ponajviše na količine metanola, etilacetata te ostalih hlapivih spojeva koji su štetni za zdravlje ako se nalaze u prekomjernoj količini. Analiza kemijskih spojeva odvila se na plinskom kromatografu gdje su vidljive niže količine kemijskih spojeva koji su zastupljeni u destilatu. Rezultat rada potvrdio je začetničku ideju te je utjecaj jednog pektolitičkog enzima umanjio koncentracije etilaceteta i ostalih spojeva u usporedbi sa baznim uzorkom dok je metanol narastao u usporedbi sa baznim uzorkom, a drugi pektolitički enzim je povećao izdvajanje svih promatranih kemijskih spojeva u usporedbi sa baznim.

Abstract (english)

The thesis describes the results obtained from the distillation of Isabella (V. labrusca x V. vinifera) wine. Three samples were prepared that had different fermentation conditions in order to show the difference obtained by using a pectolytic enzymes in fermentation. The wine made from three different samples proves the influence of the pectolytic enzymes on the chemical composition, mainly on the quantity of methanol, ethyl acetate and other volatile compounds that are harmful to health if they are found in excessive amounts. The analysis of chemical compounds took place on a gas chromatograph, where low amounts of chemical compounds present in the distillate are visible. The result of the thesis confirmed the original idea and the influence of one pectolytic enzyme decreased the concentration of ethyl acetate and other compounds in comparison to base sample, while methanol increased compared to base sample. The second pectolytic enzyme increased the separation of all observed chemical compounds compared to base sample.

• Keywords: Izabella; destilacija; metanol; hlapivi spojevi
• Keywords (english): Isabella; distillation; methanol; volatile compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:204:663995
• 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: 2022-10-21 07:27:04