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master's thesis
Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:978753
Primorac, 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

Primorac, K. (2015). Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:978753

Primorac, Katarina. "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:978753

Primorac, Katarina. "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:978753

Primorac, K. (2015). 'Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:978753

Primorac K. Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:978753

K. Primorac, "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:978753

Metadata
TitleUtjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip
Title (english)Influence of maceration and antioxidants addition (glutathione and sulphur dioxide) on the phenolic composition and color of Pošip wine
AuthorKatarina Primorac
MentorKarin Kovačević Ganić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2015-12-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Maceracija se sve češće rabi u vinifikaciji bijelih vina u svrhu dobivanja vina kompleksnije i bogatije strukture i arome. Maceracijom dolazi do ekstrakcije polifenolnih spojeva koji osim pozitivnih svojstava sa sobom nose i potencijalne opasnosti od oksidacije i posmeđivanja. Cilj ovog rada je bio uočiti utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina u odnosu na vino proizvedeno bez maceracije. Uzorci vina su analizirani spektrofotometrijskim metodama te metodom tekućinske kromatografije visoke djelotvornosti (HPLC). Rezultati su pokazali veće koncentracije polifenolnih spojeva kao i izraženiju boju u maceriranim uzorcima, dok se među različitim dodacima antioksidansa najučinkovitija pokazala kombinacija povećane doze sumporovog dioksida i glutationa.
Abstract (english)
Maceration is becoming a regular part of white wine production because it can improve the structure, aroma and flavor complexity. Skin contact process also causes a greater extraction of phenolic components. The aim of this study was to evaluate the influence of maceration and the antioxidants addition on the phenolic content and color of Pošip wine. The results were compared with those from a control wine obtained without maceration. All individual polyphenols were analyzed by spectrophotometry and high performance liquid chromatography (HPLC). The results showed higher concentration of phenolic compounds in macerated samples as well as higher color intensity. As regards the antioxidants addition, combination of higher dose of sulphur dioxide and glutathione showed to be the most effective.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:978753
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 10:17:35