prikaz prve stranice dokumenta Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali
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undergraduate thesis
Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:616353
Tuđen, Lucija
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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Tuđen, L. (2015). Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:616353

Tuđen, Lucija. "Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:616353

Tuđen, Lucija. "Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:616353

Tuđen, L. (2015). 'Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:616353

Tuđen L. Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:616353

L. Tuđen, "Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:616353

Metadata
TitleUtjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali
Title (english)Influence of vinification integrale in oak barrel and traditional vinification on polyphenolic composition of wine Plavac mali
AuthorLucija Tuđen
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fenolni spojevi su velika skupina spojeva koja je važna pri određivanju kvalitete vina. Utječu na boju vina, trpkoću i gorčinu. U vino dolaze iz grožđa postupkom maceracije, metabolizmom kvasaca tjekom alkoholne i jabučno-mliječne fermentacije ili iz drva odležavanjem u hrastovim bačvama. Cilj rada je odrediti razlike u polifenolnom sastavu i kromatskim karakteristikama vina koje je proizvedeno tradicionalnom vinifikacijom i vina proizvedenog integralnom vinifikacijom u hrastovim bačvama. Ukupni fenoli, ukupni tanini, ukupni antocijani i kromatske karakteristike crnog vina određene su spektrofotometrijskim metodama. Dobiveni rezultati su pokazali da nakon završene alkoholne fermentacije, prešanja i jabučno-mliječne fermentacije postoji razlika u polifenolnom sastavu crnog vina proizvedenog različitim vinifikacijama, a razlike u kromatskim karakteristikama nema ili su zanemarivo male.
Abstract (english)
Polyphenols are a large group of compounds of particular importance to the quality of wine. They can affect the color, astringency and bitternes. They may come from the grape during maceration, be produced by yeast metabolism during alcoholic and malolactic fermentation or from maturation in oak barrel. The aim of this research was to determine whether there are differences in polyphenolic composition and chromatic characteristics of wine produced by traditional vinification and wine produced by vinification integrale in oak barrel. Total phenols, total tannins, total anthocyanins and chromatich characteristics of red wine are determined by spectrophotometry methods. Obtained results indicate that after completed alcoholic fermentation, pressing and malolactic fermentation there are differences in polyphenolic composition of red wine produced by different vinifications, and in chromatich characteristics there are no differences or are minor.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:616353
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 09:24:29