Faculty of Food Technology and Biotechnology, Department of Food Technology Engineering, Laboratory for Technology and Analysis of Drinks

PDF Export

Main research field

Food engineering

Specific research areas

Wine technology, wine analysis

Techniques/methods

Standard methods of wine analysis Spectrophotometric methods of wine analysis Enzymatic methods of wine analysis GC/MS methods- determination of volatile compounds in wine, distillates, juices HPLC methods - determination of phenolic compounds, biogenic amines, amino acids in wine

Technology keywords

  • Drink Technology
  • Food Technology
  • wine technology, wine quality, wine safety, bioactive compounds of wine

Services offered

  • Quality control

Market sectors

  • Beverages
  • Food Producers
  • Industrial Engineering

Short summary (English)

The research group is focused mainly on issues related to analytics and technology of wine. In addition to standard methods of analyses, modern instrumental techniques (GC/MS, HPLC) are applied to for determination of specific groups of compounds. Gas chromatography (GC/MS) method are used for the determination of volatile compounds of wines, wine distillates. Methods of high performance liquid chromatography (HPLC) are used for the determination of phenolic compounds, amino acids and biogenic amines in wines. These analysis methods are used for monitoring the impact of technological processes and conditions that occur during the production, care and storage of wine. Our research study the influence of different factors (malolactic fermentation, keeping in barrique barrels, change microoxigenation, sur lie methodology, organic production of grapes and wine) on certain of these compounds. Some members of the research team, in collaboration with various wineries and winemakers gained experience in implementing new techniques in wine production (sur lie, microoxigenation).

Short summary (Croatian)

Istraživanja grupe usmjerena su na problematiku pretežito vezanu uz analitiku i tehnologiju vina. Uz standardne metode analize primjenjuju se i suvremene instrumentalne tehnike (GC/MS; HPLC) za određivanje specifičnih grupa spojeva. Za određivanje hlapljivih sastojaka u vinima, vinskim destilatima i voćnim primjenjuju se plinsko kromatografske (GC/MS) metode. Metode tekućinske kromatografije visoke djelotvornosti (HPLC) primjenjuju se za određivanje fenolnih spojeva, aminokiselina i biogenih amina u vinima. Navedene metode analize primjenjuju se za praćenje utjecaja tehnoloških procesa i uvjeta koji se primjenjuju tijekom proizvodnje, njege i čuvanja vina. U novijim istraživanjima proučavamo utjecaj različitih čimbenika (malolaktička fermentacija, čuvanje u barrique bačvama, promjena mikrooksigenacije, sur lie metodologija, ekološka proizvodnja grožđa i vina) na pojedine od navedenih spojeva. Dio istraživačkog tima je u suradnji s raznim vinarijama i vinarima stekao iskustva u implementaciji novih tehnika u vinarstvu (sur lie, mikrooksigenacija).

Last update: 06.02.2013. 06:08:01

Contact us