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master's thesis
Usporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:623872
Pezer, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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Pezer, M. (2016). Usporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:623872

Pezer, Martina. "Usporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:623872

Pezer, Martina. "Usporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:623872

Pezer, M. (2016). 'Usporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:623872

Pezer M. Usporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:623872

M. Pezer, "Usporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:623872

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Metadata
TitleUsporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata
Title (english)Comparison of physicochemical and senzory characteristics of wine distilles
AuthorMartina Pezer
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2016-07-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vinski destilat je jako alkoholno piće koje se proizvodi destilacijom crnog ili bijelog vina. Cilj ovog rada bio je odrediti fizikalno-kemijske i senzorske karakteristike 13 uzoraka vinskih destilata različitog vremena odležavanja u hrastovim bačvama. Za određivanje hlapivih spojeva u uzorcima vinskih destilata korišten je plinski kromatograf s plameno-ionizacijskim detektorom (GC-FID). Koncentracija ukupnih fenola određena je spektofotometrijski pomoću Folin-Ciocalteu reagensa, a polifenolni profil vinskih destilata tekućinskom kromatografijom visoke djelotvornosti. Rezultati su pokazali da se starenjem vinskih destilata značajno povećava udio fenolnih spojeva, koji pozitivno utječu na njihovu kvalitetu i senzorska svojstva. U uzorcima vinskih destilata koji ne stare ili su kratko odležavali, fenolni spojevi nisu detektirani ili su detektirani u niskim koncentracijama. Najviša koncentracija fenolnih spojeva (1861,4 mg 100mL-1 GAL) zabilježena je u uzorku vinskog destilata označenog brojem 5. Galna, vanilinska, siringinska i elaginska kiselina, te vanilin i siringaldehid najzastupljeniji su fenolni spojevi u uzorcima vinskih destilata.
Abstract (english)
Wine distillate is strong beverage which has been produced by distillation red or white wine. The purpose of this thesis was to determine the physicochemical and senzor characteristics among 13 wine distillers sampels whit different time duration of saving in oak barrels. For the determination of volatile compounds in samples of wine distillates is used gas chromatography with flame-ionization detector (GC-FID). Concentration of total phenols was determined with Folin-Ciocalteu reagent, and polyphenolic profil of wine distillates was defined by high-performance liquid chromatography. The results showed that aging wine distillers significantly increases the proportion of phenolic compounds, which positively affect the quality and sensory properties. In those wine distillers samples where isn't present aging period or that were being saved in barrels for a short aging time, phenolic compounds have not been detected or have been detected in low concentrations, while the highest phenolic compound concentration (1861,4 mg 100mL-1 GAL) was observed insample of wine distillate marked with number 5. Galic, vanilic, syringic and elagic acid, syringaldehid and vanillin are the most present phenolic compounds in samples of wine distilles.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:623872
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-25 08:29:14

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