prikaz prve stranice dokumenta Utjecaj odležavanja na aromatski profil vina sorte pošip
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undergraduate thesis
Utjecaj odležavanja na aromatski profil vina sorte pošip
2024. urn:nbn:hr:121:487924
Goreta, Antea
University of Applied Sciences Marko Marulic of Knin
Commercial Business with Entrepreneurship

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Goreta, A. (2024). Utjecaj odležavanja na aromatski profil vina sorte pošip (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:487924

Goreta, Antea. "Utjecaj odležavanja na aromatski profil vina sorte pošip." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2024. https://urn.nsk.hr/urn:nbn:hr:121:487924

Goreta, Antea. "Utjecaj odležavanja na aromatski profil vina sorte pošip." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2024. https://urn.nsk.hr/urn:nbn:hr:121:487924

Goreta, A. (2024). 'Utjecaj odležavanja na aromatski profil vina sorte pošip', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 12 April 2025, https://urn.nsk.hr/urn:nbn:hr:121:487924

Goreta A. Utjecaj odležavanja na aromatski profil vina sorte pošip [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2024 [cited 2025 April 12] Available at: https://urn.nsk.hr/urn:nbn:hr:121:487924

A. Goreta, "Utjecaj odležavanja na aromatski profil vina sorte pošip", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:121:487924

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Metadata
TitleUtjecaj odležavanja na aromatski profil vina sorte pošip
Title (english)Influence of ageing at aromatic profileof pošip wines
AuthorAntea Goreta
MentorTomislav Svalina (mentor)
Committee memberMarko Šuste (predsjednik povjerenstva)
Committee memberTomislav Svalina (član povjerenstva)
Committee memberŽana Delić (član povjerenstva)
GranterUniversity of Applied Sciences Marko Marulic of Knin
(Commercial Business with Entrepreneurship)
Knin
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Cilj ovog rada bio je utvrditi utjecaj različitih posuda za dozrijevanje na sastav isparljivih spojeva vina Pošip. Uzorci vina Pošip dozrijevali su korištenjem dviju različitih posuda: uzorak I dozrijevao je u inox posudi a uzorak II u betonskoj posudi. Isparljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) i analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). U uzorku I identificirano je 20 spojeva što predstavlja ukupno 98,12 % isparljivih spojeva, dok je u uzorku II također identificirano 20 spojeva što predstavlja ukupno 95,37 % isparljivih spojeva. U oba uzorka najzastupljeniji spojevi su esteri, a među njima najveći udjel pripada etil-oktanoatu, etilheksanoatu i etil-dekanoatu. U uzorku I zabilježen je veći relativni udio estera nego u uzorku II, među kojima se ističe etil-oktanoat koji ima značajno veći relativni udjel. Uzorak II ima veći udjel izoamilnog alkohola , dok uzorak I ima veći udio vitispirana. Rezultati ovog rada pokazuju da primjena različitih posuda za dozrijevanje ima utjecaj na isparljive spojeve u vinu sorte Pošip
Abstract (english)
The aim of this study was to determine the influence of different eaging tanks on the composition of volatile compounds of Pošip wine. Pošip wine samples were produced using two diferent eaging tans: sample I was eaging in a stainlesstel tank and sample II was eaging in a concrete tank. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS). 20 compounds were identified in the sample I representing 98,12 % of total volatiles,20 compounds were identified in the sample II representing 95,37 % of total volatiles.Sample II had higher proprtions of isoamil alcohol. Esters such as ethyl octanoate, ethyl hexanoate ethyl decanoate were the most abundant compounds in both samples. The sample I had a higher proportion of esters, ekspecialy it had higher proportion of ethyl octanoate. It also had a higher proportion of vitispiran. The obtained results showed that the application of different eaging tanks contributes to differences in the composition of volatile compounds that affect the wine aroma.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:121:487924
Study programmeTitle: Karst Agriculture – Plant production
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik (baccalareus) inženjer poljoprivrede/prvostupnica (baccalaurea) inženjerka poljoprivrede (prvostupnik (baccalareus) inženjer poljoprivrede/prvostupnica (baccalaurea) inženjerka poljoprivrede)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2025-03-14 17:10:26