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undergraduate thesis
Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:410895
Marušić, 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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Marušić, A. (2018). Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:410895

Marušić, Ana. "Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:410895

Marušić, Ana. "Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:410895

Marušić, A. (2018). 'Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:410895

Marušić A. Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina [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:159:410895

A. Marušić, "Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:410895

Metadata
TitleUtjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina
Title (english)The influence of high power ultrasound on physico-chemical and sensory properties of wine
AuthorAna Marušić
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 country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Sumporov dioksid je jedan od najčešće korištenih aditiva u proizvodnji vina zbog svojeg antioksidativnog i antimikrobnog djelovanja. U ovom radu ispitivan je utjecaj ultrazvuka visokih snaga, netoplinske metode koja predstavlja novi enološki postupak kao alternativu uporabi sumporovog dioksida, na fizikalno-kemijska i senzorska svojstva vina. Ultrazvučni tretmani su provođeni na vinima Cabarnet Sauvignon i Graševina vinogorja Erdut u trajanju od 3 i 9 minuta, sondom promjera 12.7 mm te amplitudama jakosti 25, 50, 75 i 100 %. Neposredno nakon tretmana u kontrolnim i tretiranim uzorcima određene su koncentracija slobodnog i ukupnog sumporovog dioksida, koncentracija otopljenog kisika te kromatske karakteristike. Utvrđeno je da upotreba ultrazvuka visokih snaga sondom promjera 12,7 mm, pri različitim procesnim parametrima (trajanje tretmana i amplituda), rezultira blagim promjenama fizikalno-kemijskih i senzorskih svojstava tretiranih vina.
Abstract (english)
Sulfur dioxide is one of the most used additives in wine production due to its antioxidant and antimicrobial activity. This paper examines the influence of high power ultrasound, a nonthermal method that represents a new enological process as an alternative to the use of sulfur dioxide, on physico-chemical and sensory properties of wine. Ultrasound treatments were carried out on Cabernet Sauvignon and Graševina wine, vineyards Erdut for 3 and 9 minutes with 12.7 mm diameter probe and amplitudes 25, 50, 75 and 100 %. Immediately after the treatment, the concentrations of free and total sulfur dioxide, dissolved oxygen and chromatic characteristics were measured in control and treated samples. It has been shown that the use of high power ultrasound with a 12.7 mm probe, with different processing parameters (duration of treatment and amplitude), results in slight changes in physicochemical and sensory properties of treated wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:410895
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-09-12 07:48:31