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master's thesis
Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:974718
Marušić, Ana
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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Marušić, A. (2020). Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina 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:159:974718

Marušić, Ana. "Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:974718

Marušić, Ana. "Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:974718

Marušić, A. (2020). 'Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:974718

Marušić A. Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:974718

A. Marušić, "Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:974718

Metadata
TitleUtjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja
Title (english)Influence of antioxidants addition on the stability of anthocyanins and tannins in wine during ageing
AuthorAna Marušić
MentorNatka Ćurko (mentor)
Committee memberKarin Kovačević-Ganić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2020-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj dodataka antioksidansa (sumporovog dioksida i glutationa) na stabilnost antocijana i tanina u vinu Cabernet Sauvignon nakon 12 mjeseci starenja u boci. Istraživanje je provedeno na vinima sa sniženom koncentracijom SO₂ (10 mg Lˉ¹ slobodnog SO₂) uz ili bez dodatka glutationa (20 mg Lˉ¹ glutationa) pri čemu je kao kontrolno vino korišteno vino sa standardnom koncentracijom SO₂ (25 mg Lˉ¹ slobodnog SO₂). Provedeno je spektrofotometrijsko određivanje ukupnih tanina i antocijana. Sastav slobodnih antocijana i flavanola određen je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Dobiveni rezultati pokazali su kako je koncentracija antioksidansa (sumporovog dioksida i glutationa) značajno utjecala na kemijske promjene u sastavu antocijana i flavan-3-ol monomera i dimera tijekom starenja vina, pri čemu su više koncentracije antioksidansa pokazale zaštitno djelovanje te pozitivan učinak na stabilnost navedenih spojeva. Također, glutation pokazao je zaštitno djelovanje u vinu sa sniženim koncentracijom SO₂.
Abstract (english)
In this paper, the effects of adding the antioxidants sulphur dioxide and glutathione on the stability of anthocyanins and tannins in Cabernet Sauvignon wine after 12 months of ageing, was examined. The study was conducted on wines with the reduced concentration of SO₂ (10 mg Lˉ¹ free SO₂), with or without the addition of glutathione (20 mg Lˉ¹ glutathione), where the wine with the standard concentration of SO₂ (25 mg Lˉ¹ free SO₂) was used as the case-control wine. A spectroscopic method of analysis was conducted regarding the number of total tannins and anthocyanins. The composition of free anthocyanins and flavanols has been determined by using the technique of highperformance liquid chromatography (HPLC). The obtained results showed that the concentration of antioxidants (sulphur dioxide and glutathione) had affected significantly the chemical changes in the composition of anthocyanins and flavan-3-ol monomers and dimers during wine aging, where the higher concentrations of antioxidants showed a protective effect and a positive impact on the stability of the abovementioned compounds. Also, glutathione showed a protective effect in wine with a reduced concentration of SO₂.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:974718
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-23 10:38:51