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undergraduate thesis
Utjecaj načina skladištenja na aromatski profil vina teran
završni rad
2022. urn:nbn:hr:167:320723
Maričević, Martina
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Maričević, M. (2022). Utjecaj načina skladištenja na aromatski profil vina teran : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:320723

Maričević, Martina. "Utjecaj načina skladištenja na aromatski profil vina teran : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:320723

Maričević, Martina. "Utjecaj načina skladištenja na aromatski profil vina teran : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:320723

Maričević, M. (2022). 'Utjecaj načina skladištenja na aromatski profil vina teran : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:320723

Maričević M. Utjecaj načina skladištenja na aromatski profil vina teran : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:167:320723

M. Maričević, "Utjecaj načina skladištenja na aromatski profil vina teran : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:320723

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Metadata
TitleUtjecaj načina skladištenja na aromatski profil vina teran : završni rad
Title (english)Influence of storage methods on the aromatic profile of teran wine : bachelor thesis
AuthorMartina Maričević
MentorZvonimir Marijanović (mentor)
Committee memberMladenka Šarolić (predsjednik povjerenstva)
Committee memberMarina Zekić (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino je jedan od najstarijih prirodnih pića. To je poljoprivredno-prehrambeni proizvod koji se odlikuje složenim kemijskim sastavom. Aromatični profil vina čini niz spojeva koji pripadaju sljedećim kemijskim skupinama: esteri, aldehidi, kiseline, terpeni, antocijani, šećeri, pirazini, norisoprenoidi, katehini i sl. Na području Istre uzgaja se niz autohtonih sorti vinove loze,a jedna od značajnijih sorti je Teran. Cilj ovog rada bio je izolirati i identificirani hlapljive aromatske spojeve vina Teran iz tri proizvodne godine pri dva različita načina čuvanja (čuvanje pod morem i čuvanje u podrumu). Hlapljivi spojevi su izolirani metodom mikroekstrakcije vršnih para na čvrstoj fazi (HS-SPME) korištenjem plavog vlakna, a identificirani su vezanom tehnikom plinska kromatografija-spektrometrija masa (GC-MS). Identificirano je ukupno 14 hlapljivih spojeva iz skupine alkohola, estera, kiselina i aldehida od kojih je najzastupljeniji 3-metilbutan-1-ol.
Abstract (english)
Wine is one of the oldest natural beverages. It is an agricultural food product characterized by a complex chemical composition. The aromatic profile of the wine consists of a number of compounds belonging to the following chemical groups: esters, aldehydes, acids, terpenes, anthocyanins, sugars, pyrazines, norisoprenoids, catechins, etc. In the territory of Istria, a number of autochthonous grape varieties are grown, and one of the most important varieties is Teran . The aim of this work was to isolate and identify the volatile aromatic compounds of Teran wine from three years of production under two different storage methods (storage under the sea and storage in the cellar). Volatile compounds were isolated by the method of peak vapor microextraction on solid phase (HS-SPME) using a blue fiber, and they were identified by the coupled technique of gas chromatography-mass spectrometry (GC-MS). A total of 14 volatile compounds from the group of alcohols, esters, acids and aldehydes were identified, of which 3- methylbutan-1-ol is the most abundant.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:320723
Study programmeTitle: Food technology - undergraduate - university
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 resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2023-06-23
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Created on2022-11-23 12:32:38