prikaz prve stranice dokumenta Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja
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master's thesis
Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja
Zagreb: University of Zagreb, Faculty of Agriculture, 2020. urn:nbn:hr:204:189658
Radić, Martina
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology

Cite this document

Radić, M. (2020). Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:189658

Radić, Martina. "Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:189658

Radić, Martina. "Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:189658

Radić, M. (2020). 'Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:204:189658

Radić M. Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:204:189658

M. Radić, "Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:189658

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Metadata
TitlePromjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja
Title (english)Polyphenol profile changes of Portugieser wine during maturation
AuthorMartina Radić
MentorAna Marija Jagatić Korenika (mentor)
Committee memberAna Marija Jagatić Korenika (predsjednik povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
Committee memberMarko Karoglan (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Viticulture and Enology)
Zagreb
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Vino ´Portugizac´ tradicionalno se proizvodi na području Zagrebačke županije i najčešće se konzumira kao mlado vino te nije poznato kao crno vino za dugo dozrijevanje i čuvanje. U ovom radu uspoređivat će se polifenolni sastav i kakvoća vina redovne berbe grožđa tijekom dozrijevanja u boci (nakon 3, 6 i 12 mjeseci), s vinom dobivenim od loza na čiji je korijen aplicirano mikorizno cjepivo. Polifenolni sastav vina analiziran je uz pomoć tekućinske kromatografije visoke djelotvornosti (HPLC). Projekt primjene mikorize započeo je u jesen 2016. godine, kada je i provedena aplikacija cjepiva MYKOFLOR tvrtke Bio-budućnost d.o.o. na području Zagrebačke županije u vinogradima proizvođača OPG Majcenović te OPG Gregorić. Starenjem, odnosno dozrijevanjem vina, mijenja se, kako senzorni profil, tako i kemijski sastav vina. Temeljem dobivenih rezultata utvrđen je pozitivan učinak mikorize na polifenolni profil vina, odnosno povećanje koncentracije ukupnih polifenola, a najviše koncentracije antocijana. Nakon 12 mjeseci u boci došlo je do povećanja koncentracije galne i hidroksicimetnih kiselina te flavonola, kod svih ostalih grupa polifenola došlo je do smanjenja koncentracija.
Abstract (english)
Portugieser wine is traditionally produced in the area of Zagreb County and mainly consumed as a young wine since it is not known as red wine for long aging. In this study, the polyphenol composition and quality of regular grape wine production (after 3, 6 and 12 months in the bottle) was compared with the wine made from vines whose roots were treated by mycorrhizal fungus. Tracking changes of polyphenolic composition during aging was done by HPLC (High Liquid Chromatography Performance) method. The project started in the fall of 2016 at the area of Zagreb County, when the MYKOFLOR vaccine from the company Bio-Future d.o.o. was applied in the OPG Majcenović and OPG Gregorić vineyards. The aging of wine changes both, the sensory properties and the chemical composition of wine. Based on the obtained results, the positive effect of mycorrhizas on the polyphenol profile of the wine, as increase of total phenols, especially anthocyanins, was determined. After 12 months of aging in the bottle there was an increase in the concentration of gallic and hydroxycinnamic acids and flavonols, in all other groups of polyphenols there was a decrease in concentrations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:189658
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository Faculty of Agriculture University of Zagreb
Created on2020-10-09 12:03:27

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