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master's thesis
Utjecaj izbora vinskog posuđa na polifenolni sastav vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:666815
Čirjak, Marina
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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Čirjak, M. (2017). Utjecaj izbora vinskog posuđa na polifenolni sastav vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:666815

Čirjak, Marina. "Utjecaj izbora vinskog posuđa na polifenolni sastav vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:666815

Čirjak, Marina. "Utjecaj izbora vinskog posuđa na polifenolni sastav vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:666815

Čirjak, M. (2017). 'Utjecaj izbora vinskog posuđa na polifenolni sastav vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:666815

Čirjak M. Utjecaj izbora vinskog posuđa na polifenolni sastav vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:666815

M. Čirjak, "Utjecaj izbora vinskog posuđa na polifenolni sastav vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:666815

Metadata
TitleUtjecaj izbora vinskog posuđa na polifenolni sastav vina
Title (english)The influence of wine vats on polyphenol content of wine
AuthorMarina Čirjak
MentorMara Banović (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 country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kvaliteta vina u značajnoj mjeri je definira polifenolnim sastavom. Polifenoli definiraju boju, trpkoću, gorčinu i strukturu vina, a dokazano je da imaju i pozitivne učinke na zdravlje. Na sastav i udio polifenola vina utječe: sorta grožđa, primijenjena tehnologija prerade, maceracija te uvjeti tijekom dozrijevanja grožđa i vina. Pri izradi ovog rada koristila su se crvena vina, sorti Cabernet sauvignon, Pinot crni te Merlot, različitih godina berbe, trajanja maceracije, vremena i posuđa u kojem je provedeno dozrijevanje. U eksperimentalnom dijelu rada određivani su ukupni fenoli, visoko i nisko molekularni tanini, ukupni antocijani, antioksidativna aktivnost vina te karakteristike boje. Za određivanje navedenih značajki primjenjene su spektrofotometrijske metode. Prema rezultatima u ovom radu dozrijevanje u drvenim bačvama ima najbolji utjecaj na polifenolni sastav vina.
Abstract (english)
The quality of the wine is significantly defined by the polyphenol composition. Polyphenols define color, astrigency, bitterness and the structure of wine. Content of polyphenols in wine is influenced by: grape variety, applied processing technology, maceration and conditions during maturation. In this work, red wines, Cabernet sauvignon, Pinot noir and Merlot were used. Difference between them was year of harvest, duration of maceration, time and vats of maturation. In the experimental part, total phenols, high and low molecular tannins, total anthocyanins, antioxidant activity of wine and color characteristics were determined. Spectrophotometric methods were used to determine these characteristics. Due to results in this thesis the maturation in wooden barrels has the best effect on the polyphenol composition of wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:666815
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-08 12:42:23