prikaz prve stranice dokumenta Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon
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master's thesis
Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:425804
Golik, Barbara
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

Golik, B. (2018). Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:425804

Golik, Barbara. "Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:425804

Golik, Barbara. "Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:425804

Golik, B. (2018). 'Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:425804

Golik B. Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:425804

B. Golik, "Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:425804

Metadata
TitleUtjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon
Title (english)Influence of high power ultrasound on stability of phenolic compounds and chromatic characteristics of wine Cabernet Sauvignon
AuthorBarbara Golik
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 country2018-12-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj ultrazvuka visokih snaga, potencijalne metode za mikrobiološku stabilnost vina, ekstrakciju polifenolnih spojeva te ubrzavanje procesa starenja vina. Cilj ovog rada bio je istražiti utjecaj ultrazvuka visokih snaga na kemijski sastav vina Cabernet Sauvignon. Također je istražen i utjecaj ultrazvuka visokih snaga na kromatske karakteristike vina. U svrhu tretmana ultrazvukom visokih snaga upotrijebljena je ultrazvučna kupelj te sljedeći procesni parametri:... More amplituda (100, 60, 40 %), frekvencija (80 i 37 kHz) te vrijeme obrade (20, 50, 65 i 90 min) pri temperaturi kupelji od 20 °C. Koncentracija ukupnih fenola određena je Folin-Ciocalteu metodom, ukupnih antocijana pomoću metode bazirane na dodatku otopine natrijevog hidrogensulfita, a ukupni tanini određeni su Bate-Smith metodom. Kromatske karakteristike vina određene su CIELab metodom. Utvrđeno je da upotreba ultrazvuka visokih snaga pri različitim procesnim parametrima rezultira blagim promjenama u stabilnosti polifenolnih spojeva i kromatskih karakteristika. Od primijenjenih procesnih parametara, najveći utjecaj na promjene u polifenolnom sastavu te kromatskim karakteristikama tretiranog vina imao je odabir ultrazvučne amplitude i vrijeme obrade. Less
Abstract (english)
This paper examines the impact of high power ultrasound, potential method for microbiological stability of wine, extraction of phenolic compounds and acceleration of the aging process of wine. The aim of this paper was to investigate the influence of high power ultrasound on the chemical composition of Cabernet Sauvignon. The impact of high power ultrasound on chromatic characteristics wines was also investigated. For ultrasound treatment, ultrasound bath was used and the following... More processing parameters: amplitude (100, 60, 40 %), frequency (80 and 37 kHz) and processing time (20, 50, 65 and 90 min) at a bath temperature of 20 ° C. Concentration of total phenols was determined by the Folin-Ciocalteu method, total anthocyanins using a method based on the addition of sodium hydrogen sulfite solution, and total tannins were determined by the Bate-Smith method. The chromatic characteristics of the wines were determined by the CIELab method. It was found that the use of high power ultrasound at various process parameters results in slight changes in the stability of phenolic compounds and chromatic characteristics. From the applied processing parameters, the greatest influence on the changes in phenolic composition and chromatic characteristics of treated wine had ultrasound amplitude and processing time. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:425804
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-12-04 12:00:38
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