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master's thesis
Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:812268
Radić, Adrijana
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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Radić, A. (2019). Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:812268

Radić, Adrijana. "Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:812268

Radić, Adrijana. "Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:812268

Radić, A. (2019). 'Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:812268

Radić A. Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:812268

A. Radić, "Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:812268

Metadata
TitleSenzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima
Title (english)The sensory and chromatic characteristics of red wine Cabernet sauvignon treated with non thermal techniques and antioxidants
AuthorAdrijana Radić
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 country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj netoplinskih tehnika (visoki hidrostatski tlak, ultrazvuk visokih snaga, hladna plazma) i dodatak antioksidansa (sumporov dioksid i glutation) na senzorske i kromatske karakteristike crnog vina Cabernet sauvignon nakon 12 mjeseci starenja u bocama. Senzorsko ocjenjivanje provedeno je koristeći hedonistiĉku skalu od 9 odgovora, dok su kromatske karakteristike vina odreĊene spektrofotometrijskom metodom CIE L*a*b. Netoplinske tehnike i dodatak antioksidansa blago su utjecali na senzorske i kromatske karakteristike crnog vina. MeĊu primijenjenim tehnikama, visoki hidrostatski tlak i ultrazvuk visokih snaga pokazali su blaži i povoljniji uĉinak na senzorsku kvalitetu tretiranog vina. Dodatak antioksidansa, prvenstveno više koncentracije sumporovog dioksida, rezultiralo je manjim promjenama u senzorskoj kvaliteti tretiranih vina. Primijenjene tehnike, posebice visoki hidrostatski tlak, rezultirale su promjenama u kromatskim karakteristikama karakteristiĉnim za proces starenja vina.
Abstract (english)
The aim of this work was to investigate the effect of non-thermal techniques (high hydrostatic pressure, high-power ultrasound and cold plasma) and the addition of antioxidants (sulfur dioxide and glutathione) on the sensory and chromatic characteristics of red wine Cabernet sauvignon after 12 months of ageing in bottles. The sensory evaluation was performed using a hedonic scale of 9 responses, while the chromatic characteristics were determined by spectrophotometric method CIE L*a*b*. Non-thermal techniques and antioxidant additions have slightly influenced the sensory and chromatic characteristics of red wine. Among the applied techniques, high hydrostatic pressure and high-power ultrasound showed the most favourable and lighter effect on the sensory quality of the treated wine. The addition of antioxidants, particularly higher concentration of SO2, resulted in slighter changes in the sensory quality of treated wine. The applied techniques, especially high hydrostatic pressure, resulted in slight changes in the chromatic characteristic of the wine, which naturally occur during ageing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:812268
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2019-12-13 11:15:12