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master's thesis
Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:817019
Magdić, Valentina
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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Magdić, V. (2019). Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:817019

Magdić, Valentina. "Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:817019

Magdić, Valentina. "Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:817019

Magdić, V. (2019). 'Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:817019

Magdić V. Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:817019

V. Magdić, "Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:817019

Metadata
TitleUtjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja
Title (english)Impact of high hydrostatic pressure and antioxidant addition on the wine polyphenolic and aroma composition during ageing
AuthorValentina Magdić
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 country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka (200 MPa, 5 minuta) i dodatka antioksidansa (sumporov dioksid i glutation) na sastav polifenolnih spojeva i aromu bijelog vina Graševina te crnog vina Cabernet Sauvignon nakon 12 mjeseci starenja u bocama. Koncentracija ukupnih fenola, tanina i antocijana određene su primjenom spektrofotometrijskih metoda, dok je koncentracija fenolnih kiselina, flavanola i slobodnih antocijana određena primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Spojevi arome identificirani su i kvantificirani plinskom kromatografijom s masenom spektrometrijom (GC/MS). Dobiveni rezultati pokazali su kako tretiranje bijelog vina nije uzrokovalo značajne promjene u sastavu polifenolnih spojeva nakon 12 mjeseci starenja, međutim utjecalo je na smanjenje koncentracije pojedinih spojeva arome (estera, viših alkohola i masnih kiselina), pri čemu je dodatak glutationa pokazao učinkovito djelovanje. Tretiranje crnog vina nakon 12 mjeseci starenja značajno je utjecalo na smanjenje koncentracije ukupnih i slobodnih antocijana, međutim nije utjecalo na značajnije promjene u sastavu arome.
Abstract (english)
The aim of this study was to investigate the influence of high hydrostatic pressure (200 MPa, 5 minutes) and antioxidant addition (sulfur dioxide and glutathione) on the phenolic and aroma composition of white wine Graševina and red wine Cabernet Sauvignon after 12 months of ageing in the bottles. Concentration of total phenols, tannins and anthocyanins was determined using spectrophotometric methods, while the concentration of phenolic acids, flavanols and free anthocyanins was determined by high performance liquid chromatography (HPLC). The aroma compounds were identified and quantified by gas chromatography-mass spectrometry (GC/MS). The obtained results showed that the treatment of white wine did not cause significant changes in the composition of polyphenolic compounds after 12 months of ageing, however, it had the effect of reducing the concentration of certain aroma compounds (esters, higher alcohols and fatty acids), whereby addition of glutathione proved to be effective. Treatment of red wine after 12 months of ageing significantly reduced concentrations of total and free anthocyanins, but did not significantly affect changes in aroma composition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:817019
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 on2020-01-29 14:57:06