Utjecaj rektifikacijske kolone na kvalitetu vinskog destilata

master's thesis

• Title (english): Influence of the rectification column on the quality of the wine distillate
• Author: Bepo Mastelić
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Committee member: Goran Fruk (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2023-06-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Sastojci arome u jakim alkoholnim pićima i likerima, njihove koncentracije, svojstva mirisa i
pragovi detekcije važni su parametri kvalitete i autentičnosti. Cilj ovog rada je utvrditi osnovne
fizikalno kemijske parametre i pojedine hlapljive spojeve srednjeg toka destilata dobivenog
složenim uređajem za destilaciju vina sa više podova, te usporediti dobivene parametre u svrhu
bolje iskoristivosti pojedinog načina destilacije. Izolacija hlapljivih spojeva provedena je
primjenom vezanog sustava plinski kromatograf – spektrometar masa ( GC-MS ). Prethodno je
provedena izolacija uzorka primjenom mikroekstrakcije na čvrstoj fazi (CWR-PDMS-DVB).
Analiza karakteristika vinskih destilata proizvedenih ovisno o broju uključenih podova na
složenom uređaju za destilaciju, daje uvid u iskoristivost određenog načina destilacije te kvalitetu
destilata. Samim time nužna je za poticanje njihove šire uporabe za ovu namjenu. Kao
najzastupljeniji spojevi u ispitivanim uzorcima su bili: 3-metil butanol (90,94% - 94,85%), 1-
heksanol (1,82% - 2,39%). U uzorcima su najzastupljenija skupina spojeva bili viši alkoholi. Kao
zaključak može se izvući da broj aktivnih podova u složenom uređaju ima utjecaj na udio pojedinih
hlapljivih komponenti u destilatu te da se samim time može utjecati na kemijski sastav destilata.

Abstract (english)

Aroma components in strong alcoholic beverages and liqueurs, their concentrations, odor
properties and detection thresholds are important quality parameters for quality and
authenticity. The goal of this work is to determine the basic physical and chemical parameters
and certain volatile compounds of the middle stream of distillate obtained by a complex device
for wine distillation with multiple floors, and to compare the obtained parameters for the
purpose of better utilization of a particular method of distillation. Isolation of volatile
compounds was performed using a coupled gas chromatograph-mass spectrometer (GC-MS)
system. Previously, the sample was isolated using solid phase microextraction (CWR-PDMSDVB). The analysis of the characteristics of wine distillates produced depending on the number
of involved floors on a complex distillation device, gives an insight into the usefulness of a
certain method of distillation and the quality of the distillate. It is therefore necessary to
encourage their wider use for this purpose. The most abundant compounds in the examined
samples were: 3-methyl butanol (90.94% - 94.85%), 1-hexanol (1.82% - 2.39%). In the
samples, the most represented group of compounds were higher alcohols. As a conclusion, he
can draw that the number of active pods in a complex device has an influence on the proportion
of individual volatile components in the distillate, and that the chemical composition of the
distillate can be influenced by this.

• Keywords: Hlapljivi spojevi; destilat vina; GC-MS; aktivni podovi
• Keywords (english): Volatile compounds; wine distillate; GC-MS; active floors
• Language: croatian
• URN:NBN: urn:nbn:hr:204:007245
• 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: 2023-06-27 07:11:25