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undergraduate thesis
Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:391965
Jurić, Sara
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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Jurić, S. (2018). Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:391965

Jurić, Sara. "Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:391965

Jurić, Sara. "Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:391965

Jurić, S. (2018). 'Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:391965

Jurić S. Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:391965

S. Jurić, "Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:391965

Metadata
TitleDugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis
Title (english)Long-term influence of thermosonication on the content of phenolics and antocyanins in the wine contaminated with Brettanomyces bruxellensis yeast
AuthorSara Jurić
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 country2018-06-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kvasac Brettanomyces bruxellensis jedan je od najznačajnijih uzročnika kvarenja crnog vina jer negativno utječe na senzorske karakteristike vina mijenjajući aromu i boju vina. Za inaktivaciju kvasca B. bruxellensis prisutnog u crnom vinu primjenjena je netoplinska tehnika termosonikacija. Nakon tretmana uzorci su čuvani 90 dana s ciljem ispitivanja dugoročnog utjecaja termosonikacije na sadržaj fenola i antocijana u vinu različitog volumnog postotka alkohola, pH vrijednosti i sadržaja šećera te kontaminiranog kvascem B. bruxellensis. Spektrofotometrijskim analizama određen je udio ukupnih fenola i ukupnih antocijana. Tretman termosonikacije je pozitivno utjecao na očuvanje koncentracije ukupnih antocijana i koncentracije ukupnih fenola u crnom vinu kontaminiranom kvascem B. bruxellensis nakon 90 dana skladištenja. Ispitani fizikalno – kemijski parametri vina: pH vrijednost (3,5; 3,7 i 3,9), volumni udio alkohola (13 i 14 %, v/v) i sadržaj šećera (uobičajen za suha vina, dodatak 4 g/L šećera) nisu značajnije utjecali na koncentraciju ukupnih fenola i koncentraciju ukupnih antocijana u vinu skladištenom 90 dana.
Abstract (english)
Brettanomyces bruxellensis yeast is one of the most significant spoilage yeasts in red wine production because it can negatively affect the sensory characteristics of the wine by changing the aroma and color of the wine. Thermosonication is a non-thermal technique that was applied for inactivation of B. bruxellensis yeast present in red wine. After the treatment, the samples were storaged for 90 days. The aim of this study was to determine the long - term influence of thermosonication on the content of total phenols and total anthocyanins in wine with different wine parameters such as alcohol, pH and content of sugar and also contaminated with B. bruxellensis yeast. The content of total phenolics and total anthocyanins was analysed by spectrophotometric methods. Our study showed that thermosonication had a positive influence on the preservation of total anthocyanins concentration and the concentration of total phenols in red wine contaminated with B. bruxellensis yeast after storage for 90 days. Tested wine parameters: pH (3.5, 3.7 and 3.9), alcohol (13 and 14 %, v/v) and sugar (common in dry wine and wine with excess sugar of 4 g/L) had no significant effect on the content of total phenolics and total anthocyanins in wine stored for 90 days-
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:391965
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 on2018-06-24 14:09:31