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undergraduate thesis
Utjecaj mikrooksigenacije na senzorske karakteristike vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:337271
Bekavac, Tea
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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Bekavac, T. (2019). Utjecaj mikrooksigenacije na senzorske karakteristike vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:337271

Bekavac, Tea. "Utjecaj mikrooksigenacije na senzorske karakteristike vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:337271

Bekavac, Tea. "Utjecaj mikrooksigenacije na senzorske karakteristike vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:337271

Bekavac, T. (2019). 'Utjecaj mikrooksigenacije na senzorske karakteristike vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:337271

Bekavac T. Utjecaj mikrooksigenacije na senzorske karakteristike vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:337271

T. Bekavac, "Utjecaj mikrooksigenacije na senzorske karakteristike vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:337271

Metadata
TitleUtjecaj mikrooksigenacije na senzorske karakteristike vina
Title (english)Influence of microoxygenation on sensory characteristics of wine
AuthorTea Bekavac
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
Mikrooksigenacija je tehnika koja je razvijena sredinom 90-tih kao alternativa dozrijevanju u hrastovim bačvama, dok današnja primjena uključuje i aplikaciju prije samog dozrijevanja u bačvama s ciljem poboljšanja senzorskih karakteristika i kvalitete vina. Primjena mikrooksigenacije u prvom redu utječe na polifenolni sastav vina. Promjene u sastavu antocijana odgovorne su za promjenu boje vina, dok s druge strane promjene u sastavu i strukturi proantocijanidina odgovorne su za senzorska svojstva trpkoće i gorčine. Utvrđeno je kako dodatak malih, kontroliranih doza kisika u vino može utjecati na stabilizaciju boje, poboljšanje okusa i strukture vina te redukciju vegetativne arome vina, a novija istraživanja su pokazala pozitivan, dugoročni učinak ove tehnike na senzorske karakteristike vina.
Abstract (english)
Microoxygenation is technique developed in mid 1990s as technique alternative to barrel aging. Nowadays, the practical use of microoxygenation includes the application before aging in barrels in order to improve wine sensory characteristics and its overall quality. Application of microoxygenation primarily affects the wine polyphenolic composition. Changes in the composition of anthocyanins are responsible for the changes of color, while changes in the proanthocyanids composition are responsible for wine astringency and bitterness perception. Microoxygenation benefit claims include stabilization of wine color, improved taste and structure, as well as the reduction of vegetative aroma, while resents studies also confirmed these positive long term effects on sensory characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:337271
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 on2019-10-03 09:42:31