Faculty of Agriculture, Department of Viticulture and Enology

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Main research field

Horticulture

Specific research areas

Drink Technology, Detection and Analysis methods, In vitro Testing, Trials, Fermentation

Techniques/methods

HPLC chromatography, GC-MS chromatography, UV/VIS spectrophotometry, micropropagation, cryopreservation

Equipment

GC-MS chromatograph, HPLC chromatograph, UV/VIS spectrophotometer, tissue culture lab, laminar flow chamber, autoclave, growth chambers

Technology keywords

  • Enzymology/Protein Engineering/Fermentation
  • In vitro Testing, Trials
  • Population genetics
  • Drink Technology
  • Detection and Analysis methods
  • Ecology

Services offered

  • Teaching and Training
  • Diagnostics
  • Quality control
  • Project documentation and solutions

Market sectors

  • Food & Drug Retailers
  • Food Producers
  • Pharmaceuticals & Biotechnology
  • Commodity Chemicals
  • Specialty Chemicals
  • Beverages

Short summary (English)

Scientific research at the Department of Viticulture and Enology is directed towards the problems in the field of physiology, nutrition and ecology of vines, the evaluation of different production systems (conventional, sustainable, environmental) and technological interventions in the vineyard (the maintenance of soil, fertilization, planting systems, ampelotechnic procedures, etc.) and their impact on yield and quality of grapes and wine. Special attention is paid to indigenous grapevine cultivars and its inventory, ampelographic and genetic identification, description, and collecting and fixing the economy and technologic characteristics of certain indigenous varieties in order to revitalize their breeding. Furthermore, lot of attention paid to determining the sanitary status (infected economically important viruses and phytoplasmas) grapevine cultivars in Croatia and developing new methods for improving the clonal selection and for healthy virus (plant tissue culture and cryo-therapy). Research in the field of wine making involve the use of new technologies in the production of white and red wines with special emphasis on the impact of selected yeasts, application of malolactic fermentation, sur lie technology, and the technology of cold maceration on the chemical composition and sensory properties of wine. In enochemical study focuses on determining the polyphenol compounds in grapes must and wine and in this connection the definition of phenolic ripeness and optimum harvest time. Attention is paid to the amino acid profile of indigenous varieties, determination of individual organic acids and aroma of fermentation and the definition of atypical aroma precursors in wine aging.

Short summary (Croatian)

Znanstveno-istraživački rad na Zavodu za vinogradarstvo i vinarstvo usmjeren je ka problemima iz područja fiziologije, ishrane i ekologije vinove loze, valorizaciji različitih sustava proizvodnje (konvencionalna, održiva, ekološka) kao i tehnoloških zahvata u vinogradu (uzdržavanje tla, fertilizacija, uzgojni sustavi, ampelotehnički zahvati i dr.) i njihovom utjecaju na prinos i kakvoću grožđa i vina. Posebna pozornost se posvećuje autohtonom sortimentu vinove loze, odnosno njegovoj inventarizaciji, ampelografskoj i genetičkoj determinaciju, opisu i kolekcioniranju te utvrđivanju gospodarskih i tehnoloških karakteristika pojedinih autohtonih sorata u cilju revitalizacije njihova uzgoja. Nadalje, znanstvenim radom obuhvaćeni su problemi rasadničarske proizvodnje te se puno pozornosti posvećuje utvrđivanje sanitarnog statusa (zaraženost gospodarski važnim virusima i fitoplazmama) sortimenta vinove loze u RH i razvijanju novih metoda za unaprjeđenje klonske selekcije i ozdravljivanje od virusa (kultura biljnog tkiva i cryo-terapija). Istraživanja iz područja vinarstva obuhvaćaju primjenu novih tehnologija u proizvodnji bijelih i crnih vina s posebnim naglaskom na utjecaj selekcioniranih kvasaca, primjenu malolaktične fermentacije, sur lie tehnologiji te hladne maceracije na kemijski sastav i organoleptična svojsta vina. U enokemijskim istraživanjima naglasak je na utvrđivanju polifenolnih spojeva u grožđu, moštu i vinu te s tim u vezi definiranju fenolne zrelosti i optimalnog roka berbe. Pozornost se posvećuje i aminokiselinskom profilu autohtonih sorata, utvrđivanju pojedinačnih organskih kiseline i fermentacijskih aroma te definiranju prekursora netipične arome starenja u vinu.

Last update: 06.02.2013. 05:58:06

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