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master's thesis
Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:641166
Poturica, Vlatka
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

Poturica, V. (2018). Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:641166

Poturica, Vlatka. "Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:641166

Poturica, Vlatka. "Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:641166

Poturica, V. (2018). 'Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:641166

Poturica V. Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:641166

V. Poturica, "Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:641166

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na aromu vina Graševina
Title (english)Impact of high hydrostatic pressure on the aroma of wine Graševina
AuthorVlatka Poturica
MentorNatka Ćurko (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 country2018-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Visoki hidrostatski tlak netoplinska je metoda obrade hrane, čija primjena u enologiju te potencijal ove tehnologije kao enološke prakse su nedovoljno istraženi. Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka od 200, 400 i 600 MPa u trajanju od 5 i 25 minuta na sastav arome mladog vina Graševina. Neposredno nakon tretiranja spojevi arome identificirani su i kvantificirani plinskom kromatografijom s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME – GC/MS). Dobiveni rezultati pokazali su kako tretiranje vina tlakom od 200 i 400 MPa u vremenu od 5 i 25 minuta nije uzrokovalo značajne promjene u sastavu arome, koje su kod primjene višeg tlaka i veće duljine tretiranja bile blago izraženije. S druge strane, tretiranje tlakom od 600 MPa značajno je utjecalo na smanjenje koncentracije terpena, estera i karbonilnih spojeva te blago povećanje koncentracija viših alkohola, a navedene promjene bile su izraženije nakon 25 minuta tretiranja.
Abstract (english)
High hydrostatic pressure is a non-thermal food processing method. However, application and potential of this technology as enological practice has not been profoundly studied. The aim of this study was to investigate the influence of high hydrostatic pressure of 200, 400 and 600 MPa after treatment of 5 and 25 minutes on the aroma composition of the young wine Graševina. Aroma compounds were identified and quantified by gas chromatography-mass spectrometry after solid-phase microextraction (SPME - GC/MS) immediately after the treatment. The obtained results showed that the treatment of 200 and 400 MPa after 5 and 25 minutes did not significantly influence the composition of aroma compounds, although changes induced by higher pressure and longer duration were slightly more pronounced. On the other hand, treatment of 600 MPa influenced significant decrease in concentrations of terpene, ester and carbonyl compounds as well as slight increase in concentrations of higher alcohols, that were more pronounced for 25-minute treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:641166
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-26 11:01:32