Utjecaj hrastovog čipsa na kakvoću vina sorte 'Lovrijenac'

master's thesis

• Title (english): Effect of oak chips addition on the quality of 'St. Laurent' variety wine
• Author: Ena Bestulić
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Committee member: Marko Vinceković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2018-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Predmet ovog istraživanja bio je utvrditi kako će primjena hrastovog čipsa tijekom fermentativne faze vinifikacije utjecati na konačne karakteristike vina sorte ‘Lovrijenac’ (St. Laurent). Istraživanje je provedeno 2016. godine na vinogradarsko-vinarskom pokušalištu Jazbina Agronomskog fakulteta u Zagrebu. U istraživanju su korištene tri različite vrste hrastovog čipsa s obzirom na geografsko podrijetlo; Quercus alba (čips američkog hrasta), Quercus petraea (čips francuskog hrasta) te Quercus robur (čips slavonskog hrasta).
Dobiveni rezultati ukazuju na pozitivan učinak primjene hrastovog čipsa na vino sorte ‘Lovrijenac’ u pogledu ekstrakcije spojeva iz drveta hrasta. Također, utvrđene su razlike u koncentraciji spojeva ovisno o vrsti korištenog drveta u pojedinoj varijanti. Kao najbogatije aromatskim spojevima pokazale su se varijante vina s dodanim američkim i francuskim čipsom dok su varijanta sa slavonskim čipsom i varijanta kontrole (klasična maceracija bez dodatka čipsa) ostvarile nešto slabije rezultate. Navedeno potvrđuju i rezultati senzornog ispitivanja gdje je najbolje ocijenjena varijanta s čipsom francuskog hrasta. Unatoč tome što rezultati istraživanja potvrđuju pozitivan utjecaj primjene čipsa na sastav i kvalitetu vina ‘Lovrijenac’, u svrhu postizanja optimalnih rezultata, prilikom izbora i dodavanja čipsa potrebno je uzeti u obzir i ostale čimbenike koji uvelike mogu doprinijeti pozitivnim karakteristikama konačnog vina.

Abstract (english)

The aim of this study was to explore the effects of oak chips addition during fermentation on ‘St. Laurent’ variety of wine. The experiment was preformed in 2016 at experimental cellar and vineyard Jazbina as part of Faculty of Agriculture, Zagreb. In this experiment, oak chips of different geographical origins was used; Quercus alba (american oak chips), Quercus petraea (french oak chips) and Quercus robur (croatian oak chips).
The results showed a positive contribution of oak chips addition on the extraction of volatile aroma compounds in wine. Also, there was some differences observed regarding the accumulation of oak volatiles between different types of oak chips used. The wines treated with French and American oak chips presented higher concentration of studied compounds while wine treated with Croatian oak chips and control wine (traditional maceration without chips added) showed slightly lower results. Wine treated with French oak chips showed the best results during the sensory analysis. Although this study confirmed the positive effect of oak chips on quality of St. Laurent wine, in order to achieve the best results it is important to consider other factors that can contribute to wines final character.

• Keywords: hrast; čips; fermentacija; podrijetlo; aromatski spojevi
• Keywords (english): oak; chips; fermentation; origin; aroma compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:204:725139
• 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 students and staff of home institution
• Created on: 2018-06-28 11:55:36