master's thesis
Determination of negative „off flavors“ in wine

Mirna Filipović-Grčić (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Mikrobiologija
Metadata
TitleOdređivanje hlapivih spojeva odgovornih za negativne mirise vina
AuthorMirna Filipović-Grčić
Mentor(s)Leo Gracin (thesis advisor)
Abstract
Veliki broj vina, kako crnih tako i bijelih, sadrže različite hlapive spojeve koji imaju izrazito niske osjetilne pragove. Predmet istraživanja ovog diplomskog rada bili su hlapivi spojevi koji su odgovorni za negativne mirise vina. U skupini predmetnih spojeva nalaze se: 2,4,6 trikloranisol, 2,4,6 tribromanisol, geosmin, 4 etil fenol, 4 etil guaiakol i 4 vinil fenol. S tim ciljem razvijena je metoda za analizu istih koji imaju negativan utjecaj na miris vina, te je ustanovljena prisutnost ovih spojeva u 40 vina hrvatskih proizvođača od čega 30 crnih i 10 bijelih. Razvijena metoda je kvantitativna plinska kromatografska metoda unutarnjeg standarda uz SPME (mikroekstrakciju na čvrstoj fazi) kao pripremu uzorka te uz detekciju na masenom detektoru. Modifikacijom i doradom razvijene metode ista bi se mogla koristiti pri daljnjim analizama i detekciji navedenih kontaminanata kako bi se u budućnosti smanjila njihova prisutnost u vinu. Upotrebom masenog detektora boljih karakteristika (kvadrupolni analizator mase) bi se prag detekcije i kvantifikacije mogao poboljšati.
KeywordsWine Off-flavours SPME GC–MS
Parallel title (English)Determination of negative „off flavors“ in wine
Committee MembersLeo Gracin (committee chairperson)
Ana Jeromel (committee member)
Edi Maletić (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
Lower level organizational unitsMikrobiologija
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelgraduate
Study programmeAgroecology
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-08-24
Parallel abstract (English)
Volatile compounds with low olfactory threshold are highly important for wine quality. The subject of this graduated thesis was determination of volatile compounds responsible for negative flavours in wine. Compounds of interest are: 2,4,6-trichloroanisole, 2,4,6-tribomoanisol, geosmin, 4-ethylphenol, 4-ethylguaiacol and 4-vinylphenol. SPME-GC-MS method was developed for analysing these compounds and they were identified in 40 samples of wines produced by Croatian winemakers, 30 red and 10 white. The developed method was quantitative gas chromatography internal standard method with the sample preparation using SPME (solid phase microextraction) and detection using mass detector. Further modification and development of this method, such as use of more powerful mass detector (quadrupole), which would improve limits of detection and quantification, could help detecting these undesirable compounds and limiting their presence in wine.
Parallel keywords (Croatian)vino negativni mirisi mikroekstrakcija na čvrstoj fazi GC/MS
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:677044
CommitterValentina Bezek