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undergraduate thesis
Utjecaj mikrooksigenacije na polifenolni sastav vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:351906
Bekavac, Klara
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, K. (2019). Utjecaj mikrooksigenacije na polifenolni sastav vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:351906

Bekavac, Klara. "Utjecaj mikrooksigenacije na polifenolni sastav vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:351906

Bekavac, Klara. "Utjecaj mikrooksigenacije na polifenolni sastav vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:351906

Bekavac, K. (2019). 'Utjecaj mikrooksigenacije na polifenolni sastav vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:351906

Bekavac K. Utjecaj mikrooksigenacije na polifenolni sastav vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:351906

K. Bekavac, "Utjecaj mikrooksigenacije na 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:159:351906

Metadata
TitleUtjecaj mikrooksigenacije na polifenolni sastav vina
Title (english)Influence of microoxygenation on the polyphenolic composition of wine
AuthorKlara 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, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mikrooksigenacija je tehnika koja se sastoji od kontroliranog dodatka malenih doza kisika, a omogućava poboljšanje kvalitete vina i potencijalno skraćivanje vremena proizvodnje. Naime, primjenom ove tehnike dolazi do promjena u sastavu polifenolnih spojeva, a time i senzorskih karakteristika vina (boje, okusa i trpkoće). Najznačajnije promjene u sastavu polifenolnih spojeva uključuju: (i) smanjenje koncentracije slobodnih antocijana (ii) promjene u stupnju polimerizacije proantocijanidina, (iii) formiranje polimernih pigmenata (etilno vezanih proantocijanidin-antocijan kompleksa) te (iv) formiranje novih spojeva-piranoantocijana. Početne polifenolne karakteristike vina, doza kisika, koncentracija sumporovog dioksida kao i trenutak primjena su faktori koji značajno utječu na ishod mikrooksigenacije, dok je dugoročni učinak ove tehnike na kemijski sastav vina potrebno istražiti.
Abstract (english)
Microoxygenation is technique that consists of controlled addition of small amounts of oxygen into wine, with an attempt to improve wine quality and reduce the duration of wine production process. Application of this technique is responsible for changes in polyphenolic composition and furthermore wine sensory characteristics (color, taste and astringency). The most important phenolic changes caused by microoxygenation include: (i) decrease in the concentration of free anthocyanins, (ii) changes in the polymerization degree of proanthocyanidins, (iii) formation of polymeric pigments (ethyl-bridged proanthocyanidin-anthocyanin adducts), and (iv) formation of pyranoanthocyanins. Initial polyphenolic characteristics of wine, doses of oxygen, concentration of sulfur dioxide, as well as moment of application were found to be the most important factors influencing the effectiveness of microoxygenation, while long term effects of these technique remains to be examined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:351906
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 09:56:18