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master's thesis
Utjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:506285
Ružman, Edi
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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Ružman, E. (2019). Utjecaj visokog hidrostatskog tlaka na sastav polifenola 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:159:506285

Ružman, Edi. "Utjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:506285

Ružman, Edi. "Utjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:506285

Ružman, E. (2019). 'Utjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:506285

Ružman E. Utjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:506285

E. Ružman, "Utjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:506285

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon
Title (english)Impact of high hydrostatic pressure on composition of polyphenols and chromatic characteristics of wine Cabernet Sauvignon
AuthorEdi Ružman
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 country2019-07-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Visoki hidrostatski tlak netoplinska je metoda obrade hrane, a potencijal ove tehnologije kao enološke prakse je nedovoljno istražen. Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka od 200, 400 i 600 MPa u trajanju od 5, 15 i 25 minuta na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon. Koncentracija ukupnih fenola, tanina, antocijana i kromatske karakteristike (svjetlina, akromatske osi a i b, kromatičnost i kut tona boje) određene su primjenom spektrofotometrijskih metoda. Koncentracija slobodnih antocijana određena je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Dobiveni rezultati pokazali su kako je utjecaj tretmana visokim hidrostatskim tlakom ovisio o primijenjenom tlaku te duljini tretiranja. Primjena tretmana od 200 MPa tijekom 5 minuta nije rezultirala značajnijim promjenama u sastavu polifenola i kormatskih karakteristika. S druge strane, primjena viših tlakova kroz dulje vrijeme, a posebice 600 MPa tijekom 15 i 25 minuta uzrokovala je značajan pad koncentracije ukupnih fenola, ukupnih i slobodnih antocijana, kao i porast kromatskih parametara.
Abstract (english)
High hydrostatic pressure is a non-thermal food processing method. However, 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, 15 and 25 minutes on the polyphenolic and the chromatic characteristics of wine Cabernet Sauvignon. Analysis of total phenols, tannins, anthocyanins and chromatic characteristics (lightness, a value, b value, chroma, hue angle) was performed using spectrophotometric methods. Analysis of free anthocyanins was conducted by high performance liquid chromatography (HPLC). The results obtained showed that the effect of high hydrostatic treatment was depended on the applied pressure and treatment duration. The application of 200 MPa treatment for 5 minutes did not result in significant changes of polyphenolic and chromatic characteristics. Application of higher pressures over a long period of time, and in particular 600 MPa, during 15 and 25 minutes, caused a significant decrease in the concentration of total phenols, total and free anthocyanins, as well as the increase of chromatic parameters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:506285
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 on2019-12-05 13:26:22