master's thesis
Utjecaj temperature fermentacije na aromatski profil i senzorna svojstva vina "Fulir"

Mare Miošić (2016)
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology
Metadata
TitleUtjecaj temperature fermentacije na aromatski profil i senzorna svojstva vina "Fulir"
AuthorMare Miošić
Mentor(s)Darko Preiner (thesis advisor)
Abstract
Na znanstveno-nastavnom pokušalištu Jazbina od 2014. godine počela je proizvodnja novog vina „Fulir“, kao mješavine aromatičnih (Sauvignon bijeli, Muškat bijeli, Muškat žuti) i aromatski neutralnih sorata (Rizvanac, Pinot bijeli i Pinot sivi). Dobiveni mošt od navedenih sorata podijeljen je u tri djela i stavljen na fermentaciju u inoks-tankove gdje je provedena kontrolirana fermentacija na temperaturama 16°C, 18°C, 20°C kako bi se utvrdio utjecaj različitih temperatura fermentacije na aromatski profil i senzorna svojstva vina. Pomoću plinske kromatografije određene su arome u vinima nakon fermentacije i nakon godinu dana dozrijevanja u boci te su vina dodatno senzorno ocijenjena metodom usporedbe. Vino pri temperaturi 16°C imalo je najviše koncentracije ukupnih sortnih aroma, dok je najviše koncentracije fermentacijskih aroma imalo vino fermentirano na 18°C, a temperatura od 20°C imala je najniže koncentracije ukupnih aromatskih spojeva. Obzirom na kapacitet dozrijevanja vino fermentirano na 16°C pokazalo je najbolje rezultate u očuvanju sortnih aroma, dok su fermentacijske arome najviše očuvane kod vina fermentiranog na 18°C. Senzornom analizom najboljim je ukupnim dojmom i najintenzivnijim mirisom ocijenjeno vino s temperaturom fermentacije od 16°C, najboljim okusom fermentiralo je na 18°C, dok je vino kod kojeg se fermentacija odvijala na temperaturi od 20°C ocijenjen najlošijim u svim kategorijama.
Keywordsfermentation temperatures sensory properties varietal aroma fermentation aromas
Committee MembersDarko Preiner (committee member)
Edi Maletić (committee member)
Ana Jeromel (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 date2016-03-11
Parallel abstract (English)
In 2014 on the scientific and teaching experimantal property „Jazbina“ in 2014 began production of the new wine „Fulir“ as a mixture of aromatic (Sauvignon blanc, Muscat blanc, Muscat à petit grain) and neutral aromatic varieties (Mùller-Thurgau, Pinot Blanc, Pinot Gris). Grapes from the mentioned varieties were collected and divided into three parts and placed into stainless steel fermetation tanks where controlled fermentation was carried out on the three different temperatures 16°C, 18°C i 20°C to determine the impact of the wine fermentation temperature on aroma profile and sensory properties. Aromas in the wines were determined by gas chromatography after fermentation and after one year maturation in the bottle, the wines were also sensory evaluated using the method of comparison. According to the chemichal analysis, the wine at the fermentation temperature at 16°C had the highest levels of the varietal aromas, while the wine at the fermentation temperature of 18°C had the highest levels of fermentation aromas and the wine at the fermentation temperature 20°C had the lowest concentration of total aromas. Regarding the aging potential, the wine at the fermentation temperature at 16°C showed the best results in preservation of varietal aromas, while the wine at the fermentation temperature at 18°C maintained the highest concentrations of fermentation aromas. According to the sensory analysis, wine at the fermentation temperature of 16°C had the most intense fragrance and the best overall impression, while wine at the fermentation temperature of 18°C was the best in the taste category and wine at the fermentation temperature of 20°C was rated worst in all the categories.
Parallel keywords (Croatian)temperatura fermentacije senzorna svojstva sortne arome fermentacijske arome
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:444940
CommitterValentina Bezek