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master's thesis
Određivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:713162
Sivrić, Antonio
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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Sivrić, A. (2018). Određivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:713162

Sivrić, Antonio. "Određivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:713162

Sivrić, Antonio. "Određivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:713162

Sivrić, A. (2018). 'Određivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:713162

Sivrić A. Određivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:713162

A. Sivrić, "Određivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:713162

Metadata
TitleOdređivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga
Title (english)Determination of polyphenolic composition and chromatic characteristics in Cabernet Sauvignon and Graševina wines after high intensity ultrasound treatment
AuthorAntonio Sivrić
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 country2018-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Potencijalna upotreba ultrazvuka visoke snage za ubrzavanje procesa starenja vina je nedovoljno istražena. To onemogućava određivanje mogućnosti primjene ultrazvuka visoke snage u tehnologiji vina. Prirodno starenje vina je dugotrajan proces koji iziskuje mnogo truda i troškova. Cilj ovog istraživanja bio je ispitati utjecaj ultrazvuka visoke snage na kemijski sastav vina Graševina i Cabernet Sauvignon. Također je ispitivan i utjecaj ultrazvuka visoke snage na kromatske karakteristike ovih vina. Tretman je proveden uranjanjem ultrazvučne sonde različitih promjera (12,7, 19,1 i 25,4 mm) i amplituda (25, 50, 75 i 100 %) u trajanju od 6 minuta. Koncentracija ukupnih fenola određena je Folin-Ciocalteu metodom, ukupnih antocijana pomoću metode bazirane na dodatku otopine natrij hidrogensulfita, a ukupni tanini određeni su Bate-Smith metodom. Kromatske karakteristike vina određivale su se CIE L*a*b* metodom. Utvrđeno je da tretman ultrazvukom visoke snage uzrokuje smanjenje svih ispitivanih parametara. Najveći učinak postigao se pri korištenju manjih promjera sonde i većim amplitudama.
Abstract (english)
The potential use of high power ultrasound to accelerate aging process of wine has been insufficiently explored. This prevents the possibility of determining the application of high power ultrasound in wine technology. Natural wine aging is a long-lasting process that requires a lot of effort and expenses. The aim of this thesis was to examine the effect of high power ultrasound on chemical composition of Graševina and Cabernet Sauvignon wines. Also, the effect of high power ultrasound on wine chromatic characteristics was examined. The treatment was performed by immersing ultrasonic probe with different diameters (12.7, 19.1 and 25.4 mm) and amplitudes (25, 50, 75 i 100 %) within 6 minutes. The concentration of total phenols are determined by the Folin-Ciocalte method, while concentration of total anthocyanins by the Bate-Smith method. Wine chromatic characteristics were determined by CIE L*a*b method. It was found that high power ultrasound treatment causes a decrease in all tested parameters. The greatest effect was achieved while using ultrasonic probe with smaller diameters and larger amplitudes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:713162
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 on2019-12-02 12:20:15