diplomsko delo
Maja Šubic (Author), Drago Kočar (Mentor)

Abstract

Vino je alkoholna pijača, ki vsebuje raznolike v vodi topnih komponent. Eno skupino teh spojin predstavljajo organske kisline, ki pomembno vplivajo na organoleptične lastnosti, stabilnost in mikrobiološko aktivnost vina. Določanje organskih kislin je zelo pomembno pri pridelavi vina in nadzoru kakovosti. V diplomskem delu sem pregledala in predstavila metode, ki se uporabljajo za določevanje organskih kislin v vinu. V ta namen se uporabljajo predvsem instrumentalne tehnike, kot so plinska in tekočinska kromatografija, spektrofotometrija ter kapilarna elektroforeza. Te metode omogočajo hkratno separacijo in kvantifikacijo, medtem ko se za določanje celokupnih kislin uporablja klasična analitska tehnika, in sicer nevtralizacijska titracija. Med znanimi metodami je najbolj uporabna tekočinska kromatografija, saj združuje enostavno pripravo vzorca, nizke meje kvantifikacije in razmeroma kratke čase analize v primerjavi z ostalimi metodami.

Keywords

vino;organske kisline;analizne metode;nevtralizacijska titracija;spektrofotometrija;kromatografija;elektroforeza;diplomska dela;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL FKKT - Faculty of Chemistry and Chemical Technology
Publisher: [M. Šubic]
UDC: 543.2/.9:663.2(043.2)
COBISS: 20994563 Link will open in a new window
Views: 693
Downloads: 195
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Other data

Secondary language: English
Secondary title: An overview of the analytical methods to determine organic acids in wines
Secondary abstract: Wine is an alcoholic beverage consisting of various water-soluble components. One group of these compounds are organic acids, which are responsible for the organoleptic properties, stability and microbial activity of wine. The determination of organic acids is of great importance in wine production and quality control. In the present work we review the current methods for the determination of organic acids in wine. The methods used are mostly instrumental, such as gas and liquid chromatography, spectrophotometry and capillary electrophoresis. While these methods allow separation and quantification, analytical techniques such as neutralisation titration are used to determine the total acidity of wine. Liquid chromatography is one of the most commonly used methods as it combines simple sample preparation, low levels of quantification and relatively short analysis times.
Secondary keywords: organic acids;wine;chromatography;electrophoresis;
Type (COBISS): Bachelor thesis/paper
Study programme: 1000373
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Fak. za kemijo in kemijsko tehnologijo, UNI Kemija
Pages: 28 str.
ID: 11870013