Repository of University of Nova Gorica

Search the repository
A+ | A- | Help | SLO | ENG

Query: search in
search in
search in
search in
* old and bologna study programme

Options:
  Reset


1 - 10 / 53
First pagePrevious page123456Next pageLast page
1.
Aromatic characterization of Graševina wines from Slavonia and Podunavlje sub-regions
Mitja Martelanc, Guillaume Antalick, Tatjana Radovanović, Branka Mozetič Vodopivec, Melita Sternad Lemut, Ahmad Hosseini, Valentina Obradović, Josip Mesić, Lorena Butinar, 2024, original scientific article

Abstract: This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia and Podunavlje sub-regions (Croatia). Headspace solid-phase microextraction gas chromatography coupled with mass spectrometric detection (HS-SPME-GCMS) was used to assess 60 VOCs, and a novel HS-SPME-GCMS method for the determination of terpenes and norisoprenoids was developed and validated. Statistical analysis also found no significant differences between VOCs present in Graševina wines and others wines (Chardonnay and Pinot gris); nonetheless, comparison of VOC fingerprints between different wines from the same producer showed that four terpenes (α-terpinene, γ-terpinene, 1,4-cineol, and 4-terpineol) were present in higher amounts in Graševina wines when compared to other wines. By exclusively examining VOCs within Graševina wines through the utilization of a heatmap and hierarchical clustering, a distinct visualization of samples and VOCs emerged, highlighting the vintage effect. Simultaneously, a partial least squares discriminant analysis model was developed with a confidence interval of 95%, demonstrating a noticeable distinction between samples originating from the western and eastern regions. Furthermore, by employing the heatmap using only VOCs from the terpene and norisoprenoidic groups, a clear separation of samples into two groups was observed based on geographical origin; namely, higher concentrations of norisoprenoids and terpenes were observed in the Slavonia sub-region. These results suggest that terpenes and norisoprenoids to a lower extent may be valuable aromatic markers for the regional typicality of Graševina wines.
Keywords: Graševina–Welschriesling, aromatic profiling, HS-SPME-GCMS, terpenes
Published in RUNG: 08.04.2024; Views: 1486; Downloads: 14
.pdf Full text (12,58 MB)
This document has many files! More...

2.
Chemical composition of apple cider : a comparative study of Norwegian and French ciders
Ingunn Ovsthus, Mitja Martelanc, Tatjana Radovanović, Marko Lesica, Lorena Butinar, Branka Mozetič Vodopivec, Guillaume Antalick, 2024, published scientific conference contribution

Abstract: Norwegian apple ciders have recently gained attention at the levels of international competitiveness. Accordingly, a comparative study on the chemical composition of selected Norwegian and French apple ciders was conducted to gain knowledge on what ubiquitous chemical parameters make the Norwegian ciders different from ciders from well-established producing regions. A total of 43 ciders, 24 Norwegian and 19 French, in the category of acidic dominant ciders, were included in the study. Ethanol, individual sugars and organic acids, pH, total phenols, aroma compounds including esters, C6-alcohols, volatile phenols and terpenoids, were analysed. Norwegian ciders showed higher contents in ethanol, malic and citric acids, whereas total phenols, pH, glucose, and fructose were higher in French counterparts. Regarding the aromatic profile, no significant differences were observed for C6-alcohols. In contrast, differences were more expressed in the case of esters and volatile phenols. Norwegian ciders were characterised by higher average concentration for all the groups of esters, with the most important differences measured for higher alcohol acetates. Norwegian ciders also displayed higher contents of 4-vinylphenol and 4-vinylguaiacol while French ciders contained substantially higher levels of 4-ethylphenol and 4-ethylguaiacol. These results are in mutual correlation with the empirical observation reporting Norwegian apple ciders as more acidic, alcoholic and with lighter body but fruitier profile. Whereas French ciders are often perceived with more structure and animalistic profile.
Keywords: alcohol, acidity, total phenols, aroma-compounds, apple cider
Published in RUNG: 25.03.2024; Views: 1632; Downloads: 6
URL Link to file
This document has many files! More...

3.
KEMIJSKA IN SENZORIČNA ANALIZA TIPIČNIH AROMATIČNIH LASTNOSTI VIN SORTE 'MODRA FRANKINJA'
Urban Hlade, 2023, undergraduate thesis

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: Vino, vitis vinifera L. 'Modra frankinja', kemijska analiza, estri, terpeni, norisoprenoidi, C6-alkoholi, plinski kromatograf, GC-MS.
Published in RUNG: 04.07.2023; Views: 2244; Downloads: 31
.pdf Full text (1,91 MB)

4.
Tipičnost aromatike vina, prodoren pristop : Noč raziskovalcev, Nova Gorica, 24. sep. 2021
Guillaume Antalick, 2021, other performed works

Published in RUNG: 27.09.2021; Views: 1996; Downloads: 0
This document has many files! More...

5.
Šuklje
2020, interview

Keywords: vinarstvo
Published in RUNG: 22.09.2021; Views: 2292; Downloads: 0
This document has many files! More...

6.
Klimaindikatoren und Weinaroma : predavanje na Forschungstagung - Green Deal Weinbau, 21. jan. 2021, online
Guillaume Antalick, 2021, unpublished conference contribution

Published in RUNG: 22.09.2021; Views: 1974; Downloads: 0
This document has many files! More...

7.
9. festivala modre frankinje : Sevnica, 9. maj 2019
2019, other performed works

Published in RUNG: 21.09.2021; Views: 2027; Downloads: 0
This document has many files! More...

8.
8. festival modre frankinje : grad Sevnica, 7. 6. 2018
2018, other performed works

Published in RUNG: 21.09.2021; Views: 2028; Downloads: 0
This document has many files! More...

9.
11. ocenjevanje modrih frankinj v Sevnici : 26. maja 2021
2021, other performed works

Published in RUNG: 21.09.2021; Views: 1984; Downloads: 0
This document has many files! More...

10.
Festival modre frankinje : Sevnica, 4. jun. 2020
2020, other performed works

Published in RUNG: 21.09.2021; Views: 2136; Downloads: 0
This document has many files! More...

Search done in 0.04 sec.
Back to top