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doctoral thesis
Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:445763
Lukić, Katarina
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

Lukić, K. (2022). Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:445763

Lukić, Katarina. "Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:445763

Lukić, Katarina. "Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:445763

Lukić, K. (2022). 'Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:445763

Lukić K. Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:445763

K. Lukić, "Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:445763

Metadata
TitleApplication of non-thermal techniques as an alternative to sulfur dioxide in production of wine
Title (croatian)Primjena netoplinskih tehnika kao alternativa sumporovu dioksidu u proizvodnji vina
AuthorKatarina Lukić
MentorKarin Kovačević-Ganić (mentor)
Committee memberMladen Brnčić (predsjednik povjerenstva)
Committee memberMarina Tomašević (član povjerenstva)
Committee memberLeo Gracin (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 country2022-06-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		633/635 - Horticulture. Fruit growing. Viticulture. Gardening
Abstract
The aim of this study was to investigate the influence of non-thermal techniques (high power ultrasound, high hydrostatic pressure, and high voltage electrical discharge plasma – cold plasma) on the overall quality of red and white wines. The research was conducted on Cabernet Sauvignon and Graševina wines (Vitis vinifera L.), produced with a reduced concentration of sulfur dioxide. Optimal process parameters were determined for each technique with the aim of preserving and improving wine quality. Additionally, the influence of these non-thermal techniques in combination with the addition of antioxidants (sulfur dioxide and glutathione) was examined during 12 months of aging in bottles. Phenolic, chromatic, aroma, physicochemical and sensory characteristics of wines were analyzed. The obtained results showed that the application of different treatments resulted in different intensity of changes in wine quality. The applied techniques have shown potential in wine technology, primarily for accelerating the aging process of wine and for production of wines with a reduced concentration of sulfur dioxide.
Abstract (english)
Cilj ovog rada bio je istražiti utjecaj netoplinskih tehnika (ultrazvuk visokih snaga, visoki hidrostatski tlak i visokonaponsko električno pražnjenje plazma – hladna plazma) na cjelokupnu kvalitetu crnog i bijelog vina. Istraživanje je provedeno na vinima sorti Cabernet Sauvignon i Graševina (Vitis vinifera L.), proizvedenih sa sniženom koncentracijom sumporovog dioksida. Utvrđeni su optimalni procesni parametri za svaku tehniku s ciljem očuvanja i poboljšanja kvalitete vina. Osim navedenog, ispitan je i utjecaj ovih netoplinskih tehnika u kombinaciji s dodatkom antioksidansa (sumporov dioksid i glutation) tijekom 12 mjeseci starenja u bocama. Analizirane su polifenolne, kromatske, aromatske, fizikalno-kemijske i senzorske karakteristike vina. Dobiveni rezultati su pokazali da primjena različitih tretmana rezultira i različitim intenzitetom promjena u kvaliteti vina. Primijenjene tehnike pokazale su potencijal u tehnologiji vina, prvenstveno za ubrzavanje procesa starenja vina te za proizvodnju vina sa sniženom koncentracijom sumporovog dioksida.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:445763
Promotion2022
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
Extent191 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-11-09 14:44:13