Određivanje sumporovodika u vinima s tržišta

master's thesis

• Title (english): Determination of hydrogen sulfide in market wines
• Author: Lucija Radoš
• Mentor: Luna Maslov Bandić (mentor)
• Committee member: Luna Maslov Bandić (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Chemistry); Zagreb
• Defense date and country: 2023-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Vino je jedan od malobrojnih prehrambenih proizvoda koje potrošač izabire na osnovi senzornih kriterija. Aromu ili miris vina čini međusobno djelovanje više stotina kemijski različitih lako hlapljivih spojeva. Pojava sumporovodika (H2S) česta je mana mladih vina fermentiranih u spremnicima inoksa. U vinu se javlja miris pokvarenih jaja. Veoma se jako osjeti jer ima niski mirisni prag detekcije (0,5 μg/L). Cilj ovog rada je utvrditi aromatski profil mladih crnih i bijelih vina s tržista, testirati vino na prisustvo H2S te odrediti reduktivni karakter aromatskog profila analiziranih vina. Materijali i metode rada utvrdili bi aromatski profil vina vezanim sustavom plinska kromatografija spektrometar masa uz olfaktometriju (GC-MS/O) na šest uzoraka vina (bijela, crna i jedno rosé) s tržišta, te bi se razvila metoda određivanja H2S pomoću stupaca za detekciju plinova.

Abstract (english)

Wine is one of the few food products that consumers choose based on sensory criteria. The aroma or smell of wine is created by the interaction of hundreds of chemically different volatile compounds. The appearance of hydrogen sulfide (H2S) is a common drawback of young wines fermented in stainless steel tanks. The smell of rotten eggs appears in the wine. It is very strongly felt because it has a low odor detection threshold (0.5 μg/L). The aim of this work is to determine the aromatic profile of young red and white wines from the market, to test the wine for the presence of H2S and to separate the reductive character of the aromatic profile of the analyzed wines. Materials and methods of work would determine the aromatic profile of the wine using a gas chromatography-mass spectrometer with olfactometry (GC-MS/O) system on six wine samples (white, black and one rosé) from the market, and a method for determining H2S using detection columns.

• Keywords: aromatski profil; sumporovodik; GTD kolonica
• Keywords (english): aromatic profile; hydrogen sulfide; GTD column
• Language: croatian
• URN:NBN: urn:nbn:hr:204:724082
• 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: 2023-10-12 07:18:39