Prosušivanje grožđa u kontroliranim uvjetima s ciljem dobivanja prošeka

master's thesis

• Title (english): Drying grapes under controlled conditions with the aim of producing prošek
• Author: Karla Gulan
• Mentor: Edi Maletić (mentor)
• Committee member: Edi Maletić (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Stjepan Pliestić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2023-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Prošek je tradicionalno desertno vino primorske Hrvatske koje se proizvodi od tehnološki prezrelog, prosušenog grožđa.
U ovom istraživanju korišteno je grožđe sorti ˈPlavinaˈ i ˈPlavac maliˈ iz pokusnog nasada “Baštica”. Grožđe je prosušivano u kontroliranim (sušara tvrtke Agro Grgur d.o.o. u Ninskim Stanovima) i konvencionalnim uvjetima (plastenik Srednje škole S. Ožanić u Zadru). Cilj istraživanja je bio analizirati kakvoću grožđa tijekom prosušivanja u sušari i u plasteniku s posebnim naglaskom na sastav i sadržaj pojedinačnih polifenola, kao i utvrditi moguće razlike u kakvoći vina. Grožđe se sušilo u sušari šest dana na 40 °C, dok u plasteniku se prosušivalo 32 dana bez kontrole temperature. Šećeri su mjereni ručnim refraktometrom. Analiza polifenola obavila se metodom tekućinske kromatografije visoke djelotvornosti. Istraživanja su pokazala da je prosušivanje u kontroliranim uvjetima prihvatljivo za proizvodnju prošeka, uz odgovarajuću kontrolu tijekom prosušivanja i vinifikacije.

Abstract (english)

Prošek is a traditional dessert wine from the coastal regions of Croatia, made from technologically overripe, dried grapes.
In this study, grapes of the ˈPlavinaˈ and ˈPlavac Maliˈ varieties from the experimental vineyard "Baštica" were used. The grapes were dried under controlled conditions (in the dryer of the Agro Grgur company in Nin) and under conventional conditions (in the greenhouse of the S. Ožanić High School in Zadar). The aim of the research was to analyze the quality of the grapes during the drying process in the dryer and in the greenhouse, with a special focus on the composition and content of individual polyphenols, as well as to determine possible differences in wine quality. The grapes were dried in the dryer for six days at 40 °C, while in the greenhouse, drying took place for 32 days without temperature control. Sugars were measured using a handheld refractometer. Polyphenol analysis was conducted using high-performance liquid chromatography. The research showed that drying under controlled conditions is suitable for the production of prošek, provided that appropriate control is maintained during drying and vinification.

• Keywords: prošek; prosušivanje grožđa; desertna vina
• Keywords (english): prošek; grape drying; dessert wines
• Language: croatian
• URN:NBN: urn:nbn:hr:204:645749
• 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: 2023-11-06 08:22:35