Uporaba analiznih metod v kombinaciji z metodo glavnih osi pri določanju lastnosti vina Chardonnay

Metelko, Nika (author), Marolt, Gregor (mentor)

Vino Chardonnay izvira iz Burgundije in je ena najbolj razširjenih sort v svetovnem merilu. Vino sestavlja mešanica več spojin, kjer vsaka komponenta ali kombinacija le-teh vpliva na lastnosti vina. Slednje spojine so del grozdja, produkt fermentacije kvasovk in posledica dolgotrajnega zorenja ter skladiščenja. Glavni sestavini vina sta voda in etanol, ostale prisotne komponente pa so sladkorji, kisline, drugi alkoholi in fenoli, ki vplivajo na kislost, sladkost, barvo, okus in senzoričen profil vina. Cilj mojega magistrskega dela je bil, da raziščem, kako koncentracije različnih analitov medsebojno vplivajo na lastnosti vina. Pri tem sem uporabila metodo glavnih osi (PCA), kjer sem raziskovala povezave med izbranimi 12 organskimi kislinami, 5 anorganskimi ioni in 19 elementi. V sklopu svojega magistrskega dela sem razvila metodo za ločevanje 17 izbranih analitov z ionsko kromatografijo (IC) z detektorjem na električno prevodnost in analizirala 79 vzorcev vina Chardonnay. Z induktivno skopljeno plazmo z optič

• Language: Slovenian
• Keywords: vino, ionska kromatografija, ICP-OES, strojno učenje, metoda glavnih osi
• Work type: Master's thesis/paper
• Organization: FKKT - Faculty of Chemistry and Chemical Technology
• Year: 2024
• PID: 20.500.12556/RUL-164730
• Publication date in RUL: 08.11.2024

Secondary language

• Language: English
• Title: The use of analytical methods in combination with principal component analysis to determine characteristics of wine Chardonnay

Abstract

Chardonnay wine originates from Burgundy and is one of the most widely spread varieties worldwide. The wine consists of a mixture of various compounds, where each component or their combination affects the properties of the wine. These compounds are part of the grape, products of yeast fermentation, and a result of prolonged aging and storage. The main components of wine are water and ethanol, while other present components include sugars, acids, other alcohols, and phenols, which influence the acidity, sweetness, colour, taste and sensory profile of the wine. The aim of my master’s thesis was to explore how the concentrations of different analytes mutually affect the properties of the wine. For this purpose, Principal Component Analysis (PCA) was used, and the connections between selected 12 organic acids, 5 inorganic ions and 19 elements was evaluated. As a part of my master’s thesis, I developed a method for separating 17 selected analytes using ion chromatography (IC) with a conductivity detector and anal

• Keywords: Wine, Ion chromatography, ICP-OES, Machine Learning, Principal Component Analysis