master's thesis
Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić

Šime-Frane Božiković (2016)
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology
Metadata
TitleUtjecaj maceracije na sastav polifenola vina Plavac mali i Babić
AuthorŠime-Frane Božiković
Mentor(s)Ana Jeromel (thesis advisor)
Abstract
Kvalitetu vina u značajnoj mjeri definira polifenolni sastav vina. Na sastav polifenola vina utječe sorta grožđa, primijenjena tehnologija prerade, maceracija te uvjeti tijekom dozrijevanja vina. Polifenoli definiraju boju, trpkoću, gorčinu i strukturu vina. Ovisno o primijenjenim uvjetima tijekom maceracije dolazi do različite ektrakcije polifenolnih spojeva u vino. Parametri koji utječu na sastav polifenola su trajanje maceracije, temperatura, kisik, SO2 te vrsta ili način maceracije.U ovom radu će se analizirati sastav polifenola vina Plavac mali i Babić u dvije verzije maceracije. Primjenjene su otvorena maceracija u inoxu i maceracija u drvenim bačvama (vinification integrale). Cilj rada je definirati kako su različiti uvjeti maceracije utjecali na sastav polifenola vina nakon 8 mjeseci dozrijevanja u korištenim barrique bačvama. Koncentracije polifenola bile su kod jedne i druge sorte povišene kod integralne metode vinifikacije.
KeywordsPlavac mali Babić polyphenols vinification integrale conventionally maceration
Committee MembersAna Jeromel (committee chairperson)
Leo Gracin (committee member)
Marko Karoglan (committee member)
Marin Mihaljević Žulj (committee member)
GranterUniversity of Zagreb
Faculty of Agriculture
Lower level organizational unitsDepartment of Viticulture and Enology
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 date2016-09-13
Parallel abstract (English)
Wine quality is significantly defined by the polyphenolic composition of the wine. The wine polyphenolic content is affected by grape variety, technology of wine production, maceration techniques, conditions during ageing. Polyphenols determine the color, astringency, bitternes and wine structure. Depending on maceration conditions different kinds and amounts of polyphenols are extracted into the wine. Paramters which affect polyphenol content are maceration duration, temperature, oxygen, SO2 and the type of maceration. In this dissertation polyphenol content of Plavac mali and Babić will be analysed with two different maceration techniques. The open type of maceration in stainless steel was used and maceration in wooden barrels (vinification integrale). The aim of this dissertation was to define how different types of maceration affect polyphenol content, after it aged for 8 months in used barrique barrels. The concentrations of polyphenols were at both varietys higher at the vinification integrale.
Parallel keywords (Croatian)Plavac mali Babić polifenoli vinification integrale konvencionlna maceracija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:832157
CommitterValentina Bezek