prikaz prve stranice dokumenta Stabilnost antocijana i boje vina tijekom starenja u boci
  Download
PDF 1.17 MB
master's thesis
Stabilnost antocijana i boje vina tijekom starenja u boci
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:036871
Benšek, Dora
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

Cite this document

Benšek, D. (2020). Stabilnost antocijana i boje vina tijekom starenja u boci (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:036871

Benšek, Dora. "Stabilnost antocijana i boje vina tijekom starenja u boci." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:036871

Benšek, Dora. "Stabilnost antocijana i boje vina tijekom starenja u boci." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:036871

Benšek, D. (2020). 'Stabilnost antocijana i boje vina tijekom starenja u boci', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:036871

Benšek D. Stabilnost antocijana i boje vina tijekom starenja u boci [Master's 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:159:036871

D. Benšek, "Stabilnost antocijana i boje vina tijekom starenja u boci", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:036871

Metadata
TitleStabilnost antocijana i boje vina tijekom starenja u boci
Title (english)Anthocyanins and color stability of wine during bottle aging
AuthorDora Benšek
MentorNatka Ćurko (mentor)
Committee memberKarin Kovačević-Ganić (predsjednik 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 country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antocijani su nestabilni polifenolni spojevi koji tijekom proizvodnje, dozrijevanja i starenja vina sudjeluju u velikom broju kemijskih reakcija te utječu na kvalitetu i senzorske karakteristike vina, u prvom redu boju. Cilj ovog rada bio je ispitati promjene u sastavu ukupnih i slobodnih antocijana te boje vina Cabernet Sauvignon, odnosno njihovu stabilnost u reduktivnim uvjetima tijekom 12 mjeseci starenja u boci. Stabilnost ukupnih antocijana određena je spektrofotometrijski, dok je stabilnost slobodnih antocijana (antocijan-3-O-glukozida, antocijan-3-O-glukozid acetata i antocijan-3-O-glukozid p-kumarata) ispitana primjenom tekućinske kromatografije visoke djelotvornosti. Kromatske karakteristike vina određene su CIElab metodom. Dobiveni rezultati ukazuju na značajno smanjenje koncentracije ukupnih i slobodnih antocijana tijekom 12 mjeseci starenja vina u boci. Najveću stabilnost među antocijan-3-O-glukozidima pokazao je peonidin-3-O-glukozid, a najmanju cijanidin-3-O-glukozid. Malvidin-3-O-glukozid acetat i p-kumarat pokazali su manju stabilnost od peonidin-3-O-glukozid acetata i p-kumarata. Utvrđena je vidljiva promjena boje nakon 3 mjeseca i očigledno odstupanje boje vina nakon 6 i 12 mjeseci starenja vina u boci.
Abstract (english)
Anthocyanins are very unstable phenolic compounds that undergo various chemical changes during wine production, maturing and aging. These changes affect wine quality and sensory characteristics, primarily wine color. The aim of this study was to examine stability of total and free anthocyanins, as well as color during 12 months of reductive aging in the bottles. The stability of total anthocyanins was determined spectrophotometrically, while stability of free anthocyanins [anthocyanin-3-O-glucosides, anthocyanin-3-O-(6-O-acetyl)glucosides and anthocyanin-3-O-(6-O-p-coumaroyl)glucosides] were determined using high performance liquid chromatography (HPLC). Chromatic changes were determined by CIElab method. The obtained results showed significant decrease in the concentration of total and free anthocyanins during 12 months of bottle aging. Among analyzed anthocyanin-3-O-glucosides, peonidin-3-O-glucosid showed the highest, while cyanidin-3-O-glucosid the lowest stability. Also, 3-O-(6-O-acetyl)glucoside and 3-O-(6-O-p-coumaroyl)glucoside of malvidin showed higher stability then those of peonidin. Visible color changes were detected after 3 months while very obvious difference of wine color was determined after 6 and 12 months of wine aging in the bottles.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:036871
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 on2021-01-21 09:44:11