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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na polifenolni sastav vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:661695
Tomljanović, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

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Tomljanović, A. (2017). Utjecaj visokog hidrostatskog tlaka na polifenolni sastav vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:661695

Tomljanović, Ana. "Utjecaj visokog hidrostatskog tlaka na polifenolni sastav vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:661695

Tomljanović, Ana. "Utjecaj visokog hidrostatskog tlaka na polifenolni sastav vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:661695

Tomljanović, A. (2017). 'Utjecaj visokog hidrostatskog tlaka na polifenolni sastav vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:661695

Tomljanović A. Utjecaj visokog hidrostatskog tlaka na polifenolni sastav vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:661695

A. Tomljanović, "Utjecaj visokog hidrostatskog tlaka na polifenolni sastav vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:661695

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na polifenolni sastav vina
Title (english)Impact of high hydrostatic preassure on polyfenolic compundes of wine
AuthorAna Tomljanović
MentorKarin Kovačević Ganić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2017-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proučavan je utjecaj visokog hidrostatkog tlaka na promjenu udjela polifenolnih spojeva u bijelom i crnom vinu. Polifenolni spojevi odgovorni su za organoleptičke karakteristike vina kao što su boja, trpkoća, gorčina i aroma. Primjenom visokodjelotvorne tekućinske kromatografije ( HPLC ) određeni su slobodni antocijani u crnom vinu te fenolne kiseline u bijelom vinu. Identifikacija je provedena usporedbom vremena zadržavanja razdvojenih spojeva (tR ) s vremenima zadržavanja standarda te usporedbom karakterističnih UV/VIS spektara.
Abstract (english)
The influence of high hydrostatic pressure primarly on polyphenolic compounds in white and red wine was examined. Polyphenolic compoundes are responsible for organic characteristics of wine such as color, bitterness, astringency and flavour. Free anthocyanins in red wine and phenolic acids in white wine were determined using high-performance liquid chromatography (HPLC). Identification was performed by comparing retention time (tR) of separated compounds with retention times of standards and by comparing it to characteristic UV/VIS spectra.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:661695
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-06-14 12:13:39