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master's thesis
Promjene sadržaja biogenih amina tijekom proizvodnje vina sorte Sauvignon (Vitis vinifera L.)
2021. urn:nbn:hr:151:861538
Živković, Josip
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

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Živković, J. (2021). Promjene sadržaja biogenih amina tijekom proizvodnje vina sorte Sauvignon (Vitis vinifera L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:861538

Živković, Josip. "Promjene sadržaja biogenih amina tijekom proizvodnje vina sorte Sauvignon (Vitis vinifera L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2021. https://urn.nsk.hr/urn:nbn:hr:151:861538

Živković, Josip. "Promjene sadržaja biogenih amina tijekom proizvodnje vina sorte Sauvignon (Vitis vinifera L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2021. https://urn.nsk.hr/urn:nbn:hr:151:861538

Živković, J. (2021). 'Promjene sadržaja biogenih amina tijekom proizvodnje vina sorte Sauvignon (Vitis vinifera L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:861538

Živković J. Promjene sadržaja biogenih amina tijekom proizvodnje vina sorte Sauvignon (Vitis vinifera L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2021 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:151:861538

J. Živković, "Promjene sadržaja biogenih amina tijekom proizvodnje vina sorte Sauvignon (Vitis vinifera L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:151:861538

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TitlePromjene sadržaja biogenih amina tijekom proizvodnje vina sorte Sauvignon (Vitis vinifera L.)
Title (english)Changes of the content of biogenic aminesduring winemaking of Sauvignon wines
AuthorJosip Živković
MentorBorislav Miličević (mentor)
Committee memberMato Drenjančević (predsjednik povjerenstva)
Committee memberVladimir Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Cilj istraživanja bio je istražiti promjene sadržaja biogenih amina tijekom procesa proizvodnje i sazrijevanja vina sorte Sauvignon bijeli (Vitis Vinifera L.) iz podregije Slavonija u berbi 2018. godine. Sadržaj biogenih amina određen je tekućinskom kromatografijom visoke djelotvornosti – metodom HPLC. U uzorcima vina utvrđen je sadržaj sljedećih biogenih amina: putreskin, kadaverin, 2 – feniletilamin, spermidin, triptamin, serotonin, tiramin, histamin. Na osnovu dobivenih rezultata te njihovom usporedbom zaključili smo da se ukupan udio biogenih amina povećavao kroz period proizvodnje i sazrijevanja vina, no ostao je u dopuštenim granicama. Zdravo i kvalitetno grožđe, kao i higijena tijekom proizvodnje mošta i vina mogu znatno utjecati na sadržaj biogenih amina u vinu. Veći broj istraživanja kroz duži niz godina, na više različitih lokacija, različitih sorti i različitih uvjeta proizvodnje mogu dati potpunije objašnjenje o promjeni sadržaja biogenih amina tijekom proizvodnje vina.
Abstract (english)
The aim of the study was to investigate changes in the content of biogenic amines during the process of production and maturation of Sauvignon blanc (Vitis Vinifera L.) wine from the Slavonia subregion in the 2018 harvest. The content of biogenic amines was determined by high performance liquid chromatography - HPLC method. The content of the following biogenic amines was determined in wine samples: putreskin, cadaverine, 2 - phenylethylamine, spermidine, tryptamine, serotonin, tyramine, histamine. Based on the obtained results and their comparison, we concluded that the total share of biogenic amines increased during the period of wine production and maturation, but remained within the permissible limits. Healthy and quality grapes, as well as hygiene during the production of must and wine can significantly affect the content of biogenic amines in wine. More research over many years, at several different locations, different varieties and different production conditions can give a more complete explanation of the change in the content of biogenic amines during wine production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:861538
Study programmeTitle: Fruit growing, viticulture and wine; specializations in: Fruit growing, Viticulture
Course: Viticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva (magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2021-10-12 10:35:22