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master's thesis
Stabilnost proantocijanidina vina tijekom starenja u boci
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:912741
Birovčec, Ivana
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

Birovčec, I. (2020). Stabilnost proantocijanidina 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:159:912741

Birovčec, Ivana. "Stabilnost proantocijanidina 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:159:912741

Birovčec, Ivana. "Stabilnost proantocijanidina 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:159:912741

Birovčec, I. (2020). 'Stabilnost proantocijanidina vina tijekom starenja u boci', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:912741

Birovčec I. Stabilnost proantocijanidina vina tijekom starenja u boci [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:159:912741

I. Birovčec, "Stabilnost proantocijanidina 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:159:912741

Metadata
TitleStabilnost proantocijanidina vina tijekom starenja u boci
Title (english)Stability of wine proanthocyanidins during bottle aging
AuthorIvana Birovčec
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 country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom proizvodnje, dozrijevanja i starenja u vinu dolazi do brojnih kemijskih promjena u sastavu proantocijanidina, koje su ključne za kvalitetu crnog vina. Naime, navedeni spojevi su kvantitativno jedna od najzastupljenijih polifenolnih frakcija, koja utječe na senzorska svojstva trpkoće i gorčine vina. Cilj ovog rada bio je utvrditi stabilnost ukupnih proantocijanidina te pojedinačnih flavan-3-ol monomera [(+)-katehin, (-)-epikatehin] i dimera (B1, B2, B3 i B4) vina Cabernet Sauvignon u reduktivnim uvjetima tijekom 12 mjeseci starenja u bocama. Promjene u koncentraciji ukupnih proantocijanidina određene su spektrofotometrijski, dok su promjene u koncentraciji flavan-3-ol monomera i dimera određene primjenom tekućinske kromatografije visoke djelotvornosti (HPLC/FLUO). Dobiveni rezultati pokazali su smanjenje koncentracije ukupnih proantocijanidina i pojedinačnih flavan-3-ola tijekom starenja te značajne razlike u stabilnosti između navedenih spojeva. (+)-Katehin je pokazao značajno veću stabilnost i manju reaktivnost od (-)-epikatehina. Među procijanidin dimerima stabilnost je opadala u nizu B3, B2, B4, B1. Flavan-3-ol dimeri pokazali su veću stabilnost na kemijske promjene tijekom 12 mjeseci starenja u boci od flavan-3-ol monomera.
Abstract (english)
Chemical changes of proanthocyanidins that occur during production, maturation and aging have a great impact on wine quality. Namely, proanthocyanidin fraction represents the most abundant phenolic fraction in red wine that is responsible for wine astringency and bitterness perception. This study aimed to investigate stability of total proanthocyanidins and individual flavan-3-ol monomers [(+)-catechin, (-)-epicatechin] and dimers (B1, B2, B3, B4) in Cabernet Sauvignon wine, during 12 months of aging in reductive conditions in bottles. Changes in concentrations of total proanthocyanidins were determined spectrophotometrically, while the changes in the concentration of individual flavan-3-ols were determined using high performance liquid chromatography (HPLC/FLUO). Obtained results showed decrease in the concentrations of total proanthocyanidins and flavan-3-ols during aging, as well as significant differences in the stability among analyzed compounds. (+)-Catechin showed higher sta-bility and lower reactivity than (-)-epicatechin. Among procyanidins dimers analyzed, stability de-creased in order B3, B2, B4, B1. Flavan-3-ol dimers showed higher stability on chemical changes during 12 months of aging in bottles than flavan-3-ol monomers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:912741
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 on2021-01-22 11:39:10