Prosušivanje sorte grožđa "Muškat žuti" u zaštićenim prostorima

master's thesis

• Title (english): Drying of the "Muškat žuti" grapes in covered space
• Author: Laura Banović
• Mentor: Domagoj Stupić (mentor)
• Committee member: Željko Andabaka (predsjednik povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Committee member: Jana Šic Žlabur (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2023-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U svrhu proizvodnje predikatnih vina na području kontinentalne Hrvatske dio grožđa se tradicionalno ostavlja na trsu nepobran. Međutim, grožđe na trsu izloženo je nepovoljnim okolišnim uvjetima koji utječu na brzo truljenje te napadu ptica i divljači. Kako bi se otklonili navedeni rizici, grožđe se može obrati i postaviti u zaštićeni prostor (potkrovlje, plastenik itd.) prikladan za prosušivanje. U ovom radu prikazani su rezultati istraživanja prosušivanja grožđa sorte 'Muškat žuti' u dvije varijante: sušenjem na suncu i u hladu. Pratili su se sljedeći parametri kakvoće: masa grožđa, koncentracija šećera, sadržaj ukupnih kiselina, pH, sadržaj i razina organskih kiselina te sadržaj i udio aromatskih spojeva. Ukupni sadržaj šećera utvrđen je refraktometrijski, sadržaj kiseline određen je neutralizacijom s 0,1M NaOH i brom-timolom kao indikatorom promjene pH, analiza organskih kiselina provedena je na HPLC uređaju, a analiza hlapivih (aromatskih) spojeva provela se primjenom vezanog sustava plinske kromatografije-spektrometar masa (GC-MS). Istraživanjem je dokazano da su se masa grožđa, koncentracija vinske kiseline i količina aromatskih tvari sušenjem smanjile, a narasli su razina šećera, razina jabučne i limunske kiseline te sadržaj ukupnih kiselina. U varijanti „hlad“ zabilježen je veći porast kiselina te manji porast šećera, kao i značajniji pad aromatskih spojeva nego u varijanti „sunce“.

Abstract (english)

For the purpose of producing predicate wines on the territory of continental Croatia, part of the grapes are traditionally left on the vine unpicked.. However, grapes on the vine are exposed to unfavorable environmental conditions that affect rapid rotting and attack by birds and game. In order to eliminate the mentioned risks, the grapes can be turned and placed in a protected space (loft, greenhouse, etc.) suitable for drying. This paper presents the results of research on drying grapes of the 'Muskat žuti' variety in two variants: drying in the sun and in the shade. The following quality parameters were monitored: mass of grapes, sugar concentration, content of total acids, pH, content and level of organic acids, and content and proportion of aromatic compounds. The total sugar content was determined refractometrically, the acid content was determined by neutralization with 0.1M NaOH and bromo-thymol as an indicator of pH change, the analysis of organic acids was carried out on an HPLC device, and the analysis of volatile (aromatic) compounds was carried out using a coupled gas chromatography system - mass spectrometer (GC-MS). The research proved that the weight of the grapes, the concentration of tartaric acid and the amount of aromatic substances decreased during drying, while the level of sugar, the level of malic and citric acid and the content of total acids increased. In the "shade" variety, there was a greater increase in acids and a smaller increase in sugar, as well as a more significant decrease in aromatic compounds than in the "sun" variety.

• Keywords: desertno vino; prosušivanje; Muškat žuti; arome
• Keywords (english): dessert wine; withering; Moscato Giallo; aromas
• Language: croatian
• URN:NBN: urn:nbn:hr:204:327148
• 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: 2023-07-10 11:04:30