prikaz prve stranice dokumenta Analiza kationa u sortama Teran i Merlot
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undergraduate thesis
Analiza kationa u sortama Teran i Merlot
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:613238
Papst, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Papst, D. (2011). Analiza kationa u sortama Teran i Merlot (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:613238

Papst, Darija. "Analiza kationa u sortama Teran i Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:613238

Papst, Darija. "Analiza kationa u sortama Teran i Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:613238

Papst, D. (2011). 'Analiza kationa u sortama Teran i Merlot', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:613238

Papst D. Analiza kationa u sortama Teran i Merlot [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:613238

D. Papst, "Analiza kationa u sortama Teran i Merlot", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:613238

Metadata
TitleAnaliza kationa u sortama Teran i Merlot
Title (english)Analysis of cations in Teran and Merlot
AuthorDarija Papst
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Povećane koncentracije kationa tj. metala u vinu (ţeljeza, bakra i cinka) uzrokuju nepoželjne promjene u mirisu, okusu, ali i izgledu vina što se najčešće očituje zamućenjem. Takve promjene u vinu nazivaju se manama (bakreni lom, plavi ili crni lom, sivi ili bijeli lom, posmeđivanje itd.), a prouzročene su fizikalno-kemijskim i fizikalnim procesima i teško ih je otkloniti. Analiza kationa u vinima Merlot i Teran provedena je metodom atomske apsorpcijske spektrofotometrije (AAS) kojom je određena prisutnost i koncentracije željeza, bakra, cinka i olova, koje su u skladu s literaturnim podacima. Elektrokemijskim određivanjem šećera kapilarnom ionskom kromatografijom (ICS) određene su koncentracije glukoze, fruktoze, manoze, saharoze, galaktoze, ali i glicerola, manitola i sorbitola. Tekućinskom kromatografijom visoke djelotvornosti (HPLC) određene su koncentracije etanola, glicerola i mliječne kiseline, dok su kemijskim analizama u laboratoriju određene koncentracije alkohola, ukupnih šećera, sumpora te kiselina (ukupnih i hlapljivih). Rezultati kemijskih analiza zadovoljavaju kriterije propisane Pravilnikom o vinu.
Abstract (english)
Higher concentrations of cations namely metals in wine (such as iron, copper and zinc) cause undesirable changes in smell, taste, but also in appearance of wine detected as blurriness. Such changes in wine are known as defects (copper casse, blue or black casse, grey or white casse, etc.) which are caused by physico-chemical and physical processes and are hard to remove from wine. Concentration of cations iron, copper, zinc and lead in wines Merlot and Teran were detected by atomic absorption spectrofotometry (AAS), which were in correlation with literature values. Determination of sugars (glucose, fructose, sucrose, galactose and mannose), but also glycerol, sorbitol and mannitol were done by capillary ion chromatography (ICS). Using high performance liquid chromatography (HPLC) concentrations of ethanol, glycerol and lactic acid were detected. Chemical analyses were used in laboratory practise to determine content of alcohols, total sugars and sulphur as well as total and perspiring acids. Chemical composition of the produced wine was in accordance to the Croatian wine regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:613238
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-18 11:31:58