Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić

undergraduate thesis

• Title (english): Influence of integrated vinification in oak barrels and the traditional vinification on polyphenolic content and chromatic characteristics of Babić wine
• Author: Martina Braje
• Mentor: Karin Kovačević Ganić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fenolni spojevi predstavljaju jednu od najvažnijih kvalitativnih grupa vina koji su od temeljne važnosti za njihovu kakvoću, posebno senzorska svojstva; boju, njezin intenzitet i nijansu, aromu te gorčinu i trpkoću. Babić je autohtona hrvatska sorta koja se uzgaja u okolici Šibenika, Primoštena i otoka Korčule. Cilj rada je odrediti polifenolni sastav i kromatske karakteristike vina sorte Babić koje je proizvedeno s dva različita postupka vinifikacije, integralnog i tradicionalnog, te ih međusobno usporediti. Rezultati istraživanja pokazuju da konvencionalni sustav vinifikacije pogodniji za ekstrakciju polifenola i kromatske karakteristike.

Abstract (english)

Phenolic compounds are one of the most important qualitative groups of wines that are of fundamental importance for their quality, especially for organoleptic qualities; color, its intensity and nuance, flavor and bitterness and astringency . Babić is an autochthonous Croatian cultivar in areas of Šibenik, Primošten and the island of Korčula. The aim of this research was to determine the polyphenolic composition and chromatic characteristics of the wine variety of Babić which has been produced by two different methods of vinification, integral and traditional, and compare them with each other. The research results show that the conventional system of vinification is more suitable for extraction of polyphenols and chromatic characteristics.

• Keywords: polifenoli; kromatske karakteristike; Babić vina; vinifikacija
• Keywords (english): polyphenols; chromatic characteristics; Babic wine; vinification
• Language: croatian
• URN:NBN: urn:nbn:hr:159:157391
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-04-25 10:51:37