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undergraduate thesis
Polifenolni sastav vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:071945
Macut, Nina
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

Cite this document

Macut, N. (2019). Polifenolni sastav vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:071945

Macut, Nina. "Polifenolni sastav vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:071945

Macut, Nina. "Polifenolni sastav vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:071945

Macut, N. (2019). 'Polifenolni sastav vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:071945

Macut N. Polifenolni sastav vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:071945

N. Macut, "Polifenolni sastav vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:071945

Metadata
TitlePolifenolni sastav vina
Title (english)The polyphenolic composition of wine
AuthorNina Macut
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 country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Polifenoli su esencijalne molekule za fiziologiju biljaka zbog svoje uključenosti u različite funkcije poput rasta, pigmentacije, rezistencije na patogene. Polifenolni spojevi u crnom vinu imaju izrazito značajnu ulogu zbog svog utjecaja na senzorska svojstva kao što su gorčina, trpkoća i boja. Prisutnost u većoj ili manjoj količini također utječe na stabilnost i dozrijevanje vina, na njegov miris i okus te na hranjive vrijednosti vina. Sastav polifenolnih spojeva i njihov međusobni odnos je određen sortom grožđa, ali značajan utjecaj imaju i uvjeti uzgoja, klima te godina berbe. Zbog svojih svojstava mogu se koristiti pri određivanju autentičnosti vina. Veće ili manje količine polifenolnih spojeva u vinu ovise o sorti, stupnju zrelosti pri berbi, zdravstvenog stanja grožđa i niza drugih čimbenika, a ponajviše o tehnološkom postupku prerade.
Abstract (english)
Phenolic compounds are essential molecules for plant physiology because of their involvement in various functions such as growth, pigmentation and pathogen resistance. Phenolic compounds in red wine play a particularly significant role due to their influence on sensory chaaracteristics such as bitterness, agitation and color. The presence of these compounds in greater or lesser amount also affects the stability and maturation of the wine, its aroma and taste and the nutritional value of the wine. The composition of the phenolic compounds and their interrelationship is determined by the grape variety, but the growing conditions, the climate and the year of harvest. Due to their properties, they can be used in determining the authenticity of wine. Higher or lower amounts of phenolic compounds in wine depend on the variety, the degree of ripeness at harvest, the health status of the grapes and a number of other factors, but most notably is the technological processing process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:071945
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
Terms of useLicence In copyright icon
Created on2019-09-27 08:45:12