Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon'

Blažičko, Maja

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master's thesis

Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon'

Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:298046

Blažičko, Maja

University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Cite this document

APA 6th Edition

Blažičko, M. (2021). Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:298046

MLA 8th Edition

Blažičko, Maja. "Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:298046

Chicago 17th Edition

Harvard

Blažičko, M. (2021). 'Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 20 March 2025, https://urn.nsk.hr/urn:nbn:hr:204:298046

Vancouver

Blažičko M. Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2025 March 20] Available at: https://urn.nsk.hr/urn:nbn:hr:204:298046

IEEE

M. Blažičko, "Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:298046

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:298046

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Metadata

Title	Utjecaj temperature fermentacije na aromatski profil ružičastog vina 'Cabernet Sauvignon'
Title (english)	INFLUENCE OF FERMENTATION TEMPERATURE ON AROMA PROFILE OF ´CABERNET SAUVIGNON´ ROSE WINES
Author	Maja Blažičko
Mentor	Ana Jeromel (mentor)
Committee member	Ana Jeromel (predsjednik povjerenstva)
Committee member	Ana-Marija Jagatić Korenika (član povjerenstva)
Committee member	Marin Mihaljević Žulj (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Viticulture and Enology) Zagreb
Defense date and country	2021-07-01, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	U zadnjih nekoliko godina proizvodnja ružičastih vina bilježi porast na području Republike Hrvatske, ali i u svijetu. Aromatski profil vina pod utjecajem je brojnih čimbenika, a jedan od značajnijih je temperatura alkoholne fermentacije. Pretpostavka je da će različite temperature fermentacije utjecati na aromatski i kemijski sastav vina. Grožđe sorte ´Cabernet Sauvignon´ ubrano 2020., prerađeno je po tehnologiji proizvodnje za ružičasta vina te je nakon taloženja mošt rastočen u 3 varijante u kojima je provedena alkoholna fermentacija uz pomoć kvasca Saccharomyces cerevisiae. Temperatura fermentacije po varijantama bila je 12˚C, 16˚C i 20˚C. Osnovne fizikalno-kemijske vrijednosti vina nisu se značajno razlikovale s obzirom na temperaturu fermentacije, dok su rezultati istraživanja ukazali na značajan utjecaj temperature fermentacije na koncentraciju pojedinačnih hlapljivih spojeva i to posebice iz skupine viši alkohola i estera. Temeljem dobivenih rezultata temperatura fermentacije na 16 °C pokazala se kao najbolja varijanta.
Abstract (english)	In the last few years, the production of rosé wines has increased in the Republic of Croatia, but also in the world. A variety of factors affect the aromatic profile of wine, one of the most significant being the alcoholic fermentation temperature. It is assumed that different fermentation temperatures will affect the aroma and chemical composition of the wine. Grapes of the variety "Cabernet Sauvignon", harvested in 2020, were processed using rosé wine processing technology, and after deposition, the must was melted into three variants, each of which underwent alcoholic fermentation with the help of the yeast Saccharomyces cerevisiae. The fermentation temperatures of these samples are 12˚C, 16˚C and 20˚C. The content of physical-chemical parameters was more or less similar between the variants while fermentation temperature had marked influence on some volatile aroma compounds mostly belonging to the group of higher alcohols and esters. Alcoholic fermentation on 16 ˚C was the one with the most positive influence on rose wine aroma profile.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:298046
Study programme	Title: Organic Agriculture with Agrotourism Study programme type: university Study level: graduate Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2021-10-01 10:45:53