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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:252390
Gelo, Klara
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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Gelo, K. (2017). Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:252390

Gelo, Klara. "Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:252390

Gelo, Klara. "Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:252390

Gelo, K. (2017). 'Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:252390

Gelo K. Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:252390

K. Gelo, "Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:252390

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na kemijski sastav vina
Title (english)Effect of high hydrostatic pressure treatment on the chemical composition of wine
AuthorKlara Gelo
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 country2017-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj obrade visokim hidrostatskim tlakom na kemijski sastav crnog i bijelog vina. Određivani parametri su količina ukupnih polifenola, antocijana, tanina, boje, sumpora te kisika. Uzorci bijelog i crnog vina tretirani su visokim hidrostatskim tlakom od 200, 400 i 600 MPa u trajanju od 5, 15 i 25 minuta. Ispitivanjem utjecaja visokog hidrostatskog tlaka na kemijski sastav crnog i bijelog vina utvrđeno je da nema značajnije promjene u navedenim svojstvima. Na temelju rezultata, može se zaključiti da je visoki hidrostatski tlak dobra metoda za tretiranje vina.
Abstract (english)
The aim of this thesis was to examine the effect of treatment with high hydrostatic pressure on the chemical composition of red and white wine. Determined parameters are the amount of total polyphenols, anthocyanins, tannins, color, sulfur and oxygen. The samples of red and white wine were treated with high hydrostatic pressure of 200,400 and 600 MPa in duration of 5, 15 and 25 minutes. By examining the impact of high hydrostatic pressure on the chemical composition of red and white wine it is determined that there are no significant changes in these properties. Based on the results, it can be concluded that the high hydrostatic pressure is good method of treating wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:252390
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
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Created on2017-09-12 12:30:44