prikaz prve stranice dokumenta Utjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina
  Download
PDF 359.8 KB
undergraduate thesis
Utjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:907503
Rožić, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Rožić, V. (2020). Utjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:907503

Rožić, Valentina. "Utjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:907503

Rožić, Valentina. "Utjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:907503

Rožić, V. (2020). 'Utjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:907503

Rožić V. Utjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:907503

V. Rožić, "Utjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:907503

Metadata
TitleUtjecaj bistrenja bentonitom na sastav i kvalitetu bijelog vina
Title (english)Influence of bentonite fining on the composition and quality of white wine
AuthorValentina Rožić
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Zamućenje bijelog vina nastaje zbog narušene proteinske stabilnosti vina, a sprječava se bistrenjem bentonitom, koji je najčešće korišteno bistrilo zbog prednosti stabilizacije vina djelovanjem na proteine. Najnestabilniji proteini bijelih vina su TL-proteini, hitinaze i ß-glukanaze, koji stvaraju zamućenje i u malim koncentracijama, a na bentonit se vežu elektrostatskom adsorpcijom i talože. Bistrenje bentonitom može dovesti do gubitaka vina te indirektnog uklanjanja poželjnih spojeva koji čine sortnu i fermentativnu aromu vina. Bentonit se može dodati u različitim fazama fermentacije, međutim, ustanovljeno je da je najučinkovitije bistrenje vina pred kraj fermentacije gdje je potrebna količina bentonita manja u odnosu na druge faze fermentacije te se stvara manje taloga. Također, natrijev bentonit ima veću moć adsorpcije proteina u odnosu na njegov aktivirani oblik, iako aktivirani natrijev bentonit daje manje taloga. Bentonit se primjenjuje šaržno uz njegovo prirodno taloženje, međutim, istražuju se nove metode kontinuiranog in-line doziranja bentonita kojim se smanjuje gubitak vina.
Abstract (english)
Turbidity of white wine occurs due to disrupted protein stability of wine and is prevented by clarification with bentonite, which is the most commonly used clarifier due to the benefits of stabilizing wine by acting on proteins. The most unstable proteins of white wines are TL-proteins, chitinases and ß-glucanases, which create turbidity even in small concentrations, and bind to bentonite by electrostatic adsorption with precipitation. Bentonite clarification can lead to wine losses and indirect removal of desirable compounds that make up the varietal and fermentative aroma of the wine. Bentonite can be added at different stages of fermentation, however, it was found that the most efficient clarification of wine is before the end of fermentation where the required amount of bentonite is lower, compared to the other stages of fermentation and less sediment is formed. Also, sodium bentonite has a higher protein adsorption power compared to its activated form, although activated sodium bentonite yields less sediment. Bentonite is applied batch-wise with its natural precipitation, however, new methods of continuous in-line dosing of bentonite to reduce wine loss are being investigated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:907503
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-11-10 14:16:05