master's thesis
Polifenolni sastav vina Malvazija istarska ovisan o vrsti drveta barrique bačve

Daniel Božac (2016)
University of Zagreb
Faculty of Agriculture
Metadata
TitlePolifenolni sastav vina Malvazija istarska ovisan o vrsti drveta barrique bačve
AuthorDaniel Božac
Mentor(s)Ana Jeromel (thesis advisor)
Abstract
Polifenolni spojevi su najznačajniji parametari kakvoće vina jer sudjeluju u organoleptičkim svojstvima kao što su boja, gorčina, oporost i aroma. Istra je jedna od najznačajnijih vinskih regija u Hrvatskoj, smještena na poluotoku na sjeveru Jadranskog mora. Najraširenija sorta u Istri, kao vinskoj regiji, jeste upravo Malvazija istarska, sorta koju karakterizira dobro nakupljanje šećera i povećana ukupna kiselost. Vina od ove sorte nisu najčešće jako aromatična, te kako bi se povećavala kvaliteta vina, proizvođači vina imaju na raspolaganju razne enološke tehnike i postupke kojima mogu osigurati izrazitiju polifenolnu i aromatsku kompleksnost svojih vina. Jedan od tih postupaka jeste odležavanje vina u drvenim bačvama, na čemu se temelji ovaj rad, gdje se ispituje utjecaj odležavanja vina u barrique bačvama od različitog drva. U svrhu istraživanja uzeta su vina iz Vinarije Matošević, i to „Alba“, svježa Malvazija iz inoks tanka, „Alba robinia“, Malvazija odležavana u bačvi od drva akacije (Robinia pseudoacacia), te „Alba barrique“, Malvazija odležavana u bačvi od hrastova drva francuskog podrijetla (Quercus robur).
Keywordspolyphenolic compounds wooden barrels aromatic compounds Istrian Malvasia
Committee MembersAna Jeromel (committee chairperson)
Marija Bujan (committee member)
Marko Karoglan (committee member)
Marin Mihaljević Žulj (committee member)
GranterUniversity of Zagreb
Faculty of Agriculture
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelgraduate
Study programmeHorticulture
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-07-13
Parallel abstract (English)
Polyphenolic compounds are one of the most significant features in wine, because of their influence on organoleptic quality and complexity such as color, aroma, astringency and bitterness. Istria is one of the most remarkable wine growing regions in Croatia, located in the north region of the Adriatic Sea. Istrian Malvasia, as a widespread grape cultivar in Istria, is characterized by good alcohol concentrations and slightly increased acids. Wines made of Istrian Malvasia aren’t usually very aromatic, so to increase the quality of wine, winemakers have at their disposal several enological procedures and techniques whom with they can ensure a distinct polyphenolic and aromatic complexity of their wines. One of those procedures is aging wine in wooden barrels, and the goal of this research is to examine the impact of barrel – aging wine in wooden barrels made of different kinds of wood. For that purpose, several wines have been taken from “Winery Matošević” including “Alba”, a fresh Istrian Malvasia wine from a stainless steel tank, “Alba robinia”, an Istrian Malvasia wine barrel – aged in a barrel made of acacia (Robinia pseudoacacia), and “Alba barrique”, an Istrian Malvasia wine barrel – aged in a barrel make of French oak (Quercus robur).
Parallel keywords (Croatian)polifenolni spojevi barrique bačve aromatski spojevi Malvazija istarska
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:510617
CommitterValentina Bezek