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Aroma vina predstavlja jedan od glavnih parametara kvalitete vina. Spojevi arome nastaju prilikom dozrijevanja grožđa, tijekom procesa fermentacije i dozrijevanja vina. Aromatski profil vina se mijenja kada se vino podvrgava koncentriranju primjenom procesa nanofiltracije. Stoga, cilj ovog diplomskog rada jest ustanoviti kako koncentriranje vina nanofiltracijom utječe na tvari arome konvencionalnog i ekološki proizvedenog vina sorte Cabernet Sauvignon. Postupak koncentriranja proveo se primjenom i bez primjene hlađenja, pri radnim tlakovima od 25, 35, 45 i 55 bara na laboratorijskom uređaju LabUnit M20 s pločastom modulom i membranama kompozitne strukture tipa Alfa Laval NF M20. Uz pomoć mikroekstrakcije na čvrstoj fazi (SPME) i instrumentalne plinske kromatografije odredio se kvantitativni udio aromatičnih sastojaka. Na temelju dobivenih rezultata vidljivo je da primijenjeni procesni parametri, temperatura i tlak, uvelike utječu na zadržavanje spojeva arome u vinskim koncentratima. Najveće zadržavanje aromatskih spojeva u vinskim koncentratima (konvencionalnim i ekološkim) dobiveno je nanofiltracijom pri 55 bara uz hlađenje, dok su procesi koncentriranja konvencionalnog i ekološkog vina bez hlađenja rezultirali određenim gubitkom pojedinih tvari arome. Wine aroma represents one of the main wine quality parameters. Aroma compounds are formed during maturation of grapes, fermentation process and wine aging. The aroma profile of wine changes when the wine is subjected to concentration process by nanofiltration. Therefore, the aim of this thesis was to establish the influence of concentration process by nanofiltration on the wine aroma compounds of conventionally and ecologically produced Cabernet Sauvignon wine. The concentration process was carried out with and without cooling, at working pressures of 25, 35, 45 and 55 bar, on a laboratory filter LabUnit M20 with a plate module and composite membranes Alfa Laval NF M20. Using solid-phase microextraction (SPME) and instrumental gas chromatography, quantitative content of aroma compunds was determined. Based on the obtained results, it can be observed that the applied processing parameters, temperature and pressure, greatly affect the retention of aroma compounds in wine concentrates. The highest retention of aroma compounds in wine concentrates (conventional and ecological) was obtained by nanofiltration at 55 bar with cooling, while the concentration processes of conventional and ecological wine without cooling resulted in a certain loss of individual aroma compounds. |
