Kakvoća i sastav vina 'Graševina' proizvedenog bez sumporovog dioksida (SO2)

Maslić, Anja

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master's thesis

Kakvoća i sastav vina 'Graševina' proizvedenog bez sumporovog dioksida (SO2)

Zagreb: University of Zagreb, Faculty of Agriculture, 2022. urn:nbn:hr:204:866261

Maslić, Anja

University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Cite this document

APA 6th Edition

Maslić, A. (2022). Kakvoća i sastav vina 'Graševina' proizvedenog bez sumporovog dioksida (SO2) (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:866261

MLA 8th Edition

Maslić, Anja. "Kakvoća i sastav vina 'Graševina' proizvedenog bez sumporovog dioksida (SO2)." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:866261

Chicago 17th Edition

Harvard

Maslić, A. (2022). 'Kakvoća i sastav vina 'Graševina' proizvedenog bez sumporovog dioksida (SO2)', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 15 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:866261

Vancouver

Maslić A. Kakvoća i sastav vina 'Graševina' proizvedenog bez sumporovog dioksida (SO2) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 September 15] Available at: https://urn.nsk.hr/urn:nbn:hr:204:866261

IEEE

A. Maslić, "Kakvoća i sastav vina 'Graševina' proizvedenog bez sumporovog dioksida (SO2)", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:204:866261

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:866261

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Metadata

Title	Kakvoća i sastav vina 'Graševina' proizvedenog bez sumporovog dioksida (SO2)
Title (english)	Quality and composition of Graševina wine produced without sulfur dioxide (SO2)
Author	Anja Maslić
Mentor	Ana-Marija Jagatić Korenika (mentor)
Committee member	Ana-Marija Jagatić Korenika (predsjednik povjerenstva)
Committee member	Ana Jeromel (član povjerenstva)
Committee member	Marin Mihaljević Žulj (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Viticulture and Enology) Zagreb
Defense date and country	2022-09-23, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Graševina je internacionalna sorta vinove loze čije podrijetlo još nije sa sigurnošću utvrđeno, a pretpostavlja se kako potječe iz Francuske odakle je prenesena u ostatak Europe. Grožđe sorte ´Graševina´ može, ukoliko se uzgaja u odgovarajućim uvjetima, može dati vina vrhunske kakvoće. Međutim, kao i svim bijelim vinima, potrebna joj je zaštita od oksidacije i promjene boje za što se najčešće upotrebljava sumporov dioksid (SO2). SO2 je najčešće korišteno sredstvo za očuvanje vina jer posjeduje antioksidativna, antimikrobiološka i koagulacijska svojstva. Njegova upotreba gotovo je nezamjenjiva iako kod manje skupine osjetljivih ljudi izaziva alergijske reakcije. Stoga, potrošači sve češće posežu za vinima proizvedenim s manje SO2 ili alternativnim sredstvima koja sprječavaju oksidaciju i promjenu boje, kao što je na primjer glutation. U ovom radu uspoređivana je kakvoća i sastav vina ´Graševina´, sa i bez SO2. Oba vina prošla su fizikalno – kemijsku analizu te senzorno ocjenjivanje od strane šest certificiranih ocjenjivača. Provedene analize nisu rezultirale značajnim razlikama u sastavu vina, a senzorno je bolje ocijenjeno vino proizvedeno sa SO2.
Abstract (english)	Graševina is an international grape variety, the origin of which has not yet been determined with certainty, but it is assumed that it came from France, from where it was transferred to the rest of Europe. Graševina grapes, if grown in suitable conditions, can give high-quality wine. However, like all white wines, it needs to be protected from oxidation and browning, for which sulfur dioxide (SO2) is the most often used. Sulfur dioxide (SO2) is a commonly used agent for wine preservation, because of its antioxidant, antimicrobial, and coagulation properties. Its use is almost indispensable, but it can cause allergic reactions in some cases. Therefore, consumers are increasingly reaching for low-SO2 wines or wines produced with alternative agents that prevent oxidation and browning, such as glutathione. In this paper, the quality and composition of Graševina wine produced with and without SO2 were compared. Both wines underwent a physico-chemical analysis and sensory evaluation by certified evaluators. The applied analysis did not show significant differences in the composition of both wines, but Graševina with SO2 was sensory evaluated as better.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:866261
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 authenticated users
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Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2022-10-17 08:46:09