Utjecaj temperature maceracije na polifenolni sastav vina sorte 'Plavac mali crni' (Vitis vinifera L.)

master's thesis

• Title (english): The influence of maceration temperature on the polyphenolic composition of the wine variety 'Plavac mali crni' (Vitis vinifera L.)
• Author: Ana Ivankić
• Mentor: Željko Andabaka (mentor)
• Committee member: Željko Andabaka (predsjednik povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2023-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

'Plavac mali crni' gospodarski je najvažnija crna sorta vinove loze na području RH-a.
Tehnologija prerade grožđa ima značajan utjecaj na polifenolni sastav mošta odnosno
budućeg vina. Klasični način prerade podrazumijeva istovremeno protjecanje maceracije i
alkoholne fermentacije. Maceracija crnih vina provodi se zbog ekstrakcije antocijana i ostalih
polifenolnih spojeva koji su zaslužni za boju i strukturu vina. Temperatura maceracije izravno
utječe na sadržaj i sastav spomenutih spojeva u moštu odnosno vinu što posljedično ima
utjecaj na samu kvalitetu i tip vina koji želimo proizvesti. Niže temperature u pravilu
smanjuju ekstrakciju polifenolnih spojeva Rezultati istraživanja pokazali su da temperatura
maceracije masulja pri 30 ℃ omogućava bolju ekstrakciji ukupnih antocijana, te posebice
malvidin-3-glukozida. Kod maceracije provedene na 25 ℃ primjećuje se značajniji rast
vrijednosti u skupini spojeva flavonol glikozida.

Abstract (english)

'Plavac mali crni' is economically most important red grape variety in the territory of the
Republic of Croatia. Grape processing technology has a significant influence on the
polyphenolic compostion of the must or future wine. The classic method of processing
involves simultaneous maceration and alcoholic fermenation. Maceration of red wines is
carried out for the extraction of anthocyanins and other polyphenolic compounds responsible
for the color and structure of the wine. The maceration temperature directly affects the
content and composition of the mentioned compounds in the must or wine, which
consequently has an impact on the very quality and type of wine we want to produce. As a
rule, lower temperatures reduce the extraction of polyphenolic compounds. In this research
results showed that the maceration temperature of a must at 30 ℃ enables better extraction of
total anthocyanins, and especially malvidin-3-glucoside. Maceration carried out at 25 ℃
shows significant increase in values in the group of flavonol glycoside compounds.

• Keywords: polifenoli; maceracija; temperatura; Plavac mali
• Keywords (english): polyphenols; maceration; temperature; Plavac mali
• Language: croatian
• URN:NBN: urn:nbn:hr:204:197117
• 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: 2023-11-06 08:13:22