Kemijska in senzorična analiza tipičnih aromatičnih lastnosti vin sorte "Modra frankinja"

diplomsko delo

Urban Hlade (Author), Guillaume Antalick (Mentor), Mitja Martelanc (Mentor)

Abstract

'Modra frankinja' (Vitis vinifera L.) je tradicionalna slovenska sorta grozdja, a kljub temu Slovenci o njej nismo dovolj seznanjeni. Tudi ko gledamo širši vinski svet, opazimo, da o tej sorti in njenih značilnostih vemo zelo malo. Po naših podatkih aromatične tipičnosti vin sorte 'Modra frankinja' še niso bile raziskane. Diplomsko delo je prva tovrstna raziskava te sorte. V delu smo želeli raziskati aromatične lastnosti vin te sorte s pomočjo neformalne senzorične analize. Na ta način smo povzeli katere senzorične note so na splošno izrazite pri obravnavani sorti vina. V nadaljevanju smo s kemijsko analizo aromatičnih spojin vzorcev vina to še kemijsko ovrednotili. Pri kemijski analizi smo se osredotočili na štiri skupine spojin, ki po našem mnenju krojijo tipičnost arom vin sorte 'Modra frankinja'. To so: monoterpeni, estri, norizoprenoidi in C6-alkoholi. Rezultati kažejo, da so prav predstavniki skupine terpenov tisti, ki se pojavljajo v največjih koncentracijah v obravnavanih vinih in pomembno krojijo aromatični profil vin 'Modra frankinja'. C13-norizoprenoidi so bili prisotni v večjih koncentracijah pri vzorcih sortnega vina 'Modra frankinja', kot pri vinih 'Modri pinot' ali vinih bordojskih sort. A še vedno vsebnosti C13-norizoprenoidi ostajajo precej manjše od zaznavnih senzoričnih pragov teh spojin.

Keywords

diplomske naloge;vino;Modra frankinja;kemijska analiza;estri;terpeni;norisoprenoidi;C6-alkoholi;plinski kromatograf;GC-MS;

Data

Language:	Slovenian
Year of publishing:	2023
Typology:	2.11 - Undergraduate Thesis
Publisher:	[U. Hlade]
UDC:	634.8+663.2
COBISS:	157624323
Views:	14
Downloads:	0
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	CHEMICAL AND SENSORY CHARACTERISATION OF 'MODRA FRANKINJA' WINES AROMATIC TYPICALITY
Secondary abstract:	Although 'Modra Frankinja' (Vitis vinifera L.) is a Slovenian traditional variety, in Slovenia there is poor knowledge available about it. Moreover, also on a global scale very little has been studied and written about this variety or its characteristics. To our best knowledge, the aromatic typicality of the wines made from 'Modra frankinja' grapes has not yet been researched and this work is thus the first to undertake such an investigation. Therefore, we initially set ourselves the goal of exploring general aromatic spectrum by unformal sensory analysis, aiming to get a sense of the notes predominating in the observed wines. This was followed by chemical analysis, to delve into the individual compounds. In the chemical analysis part we focused on four groups of compounds that we thought would play an important role in characterizing the aromas of 'Modra frankinja', namely, monoterpenes, esters, norisoprenoids, and C6-alcohols. The results of our experiment show that the group of terpenes is the one that occurs in the highest concentrations in wines of 'Modra frankinja' and shapes a large part of the aromatic profile. Also, C13-norisoprenoids were higher in the samples of 'Modra frankinja' in comparison with 'Pinot noir' and Bordeaux varieties. However, the levels remain much lower than the reported sensory thresholds.
Secondary keywords:	Wine;Vitis vinifera L. 'Modra frankinja';chemical analysis;esters;terpenes;norisoprenoids;C6-alcohols;GC-MS.;
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Novi Gorici, Fak. za vinogradništvo in vinarstvo
Pages:	XII, 52 str.
ID:	15946961