prikaz prve stranice dokumenta Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić
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master's thesis
Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:529507
Drinovac, Inga
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

Drinovac, I. (2015). Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:529507

Drinovac, Inga. "Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:529507

Drinovac, Inga. "Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:529507

Drinovac, I. (2015). 'Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:529507

Drinovac I. Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 June 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:529507

I. Drinovac, "Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:529507

Metadata
TitleUtjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić
Title (english)Effect of conventional and integration fermentation and maceration on structure of procyanidins in Plavac mali and Babić wines
AuthorInga Drinovac
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 country2015-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Procijanidini su značajni u tehnologiji vina jer utječu na senzorska svojstva vina tako što pridonose trpkoći i gorčini vina. Trpkoća je jedna od najvažnijih senzorskih svojstava crnog vina. Primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) određeni su flavan-3-ol monomeri i dimeri u uzorcima vina sorte Babić i Plavac mali. Cilj rada bio je utvrditi promjene koncentracije procijanidina u uzorcima vina sorte Plavac mali i Babić. Analize su provedene na uzorcima mošta, uzorcima izuzetim tijekom alkoholne fermentacije i maceracije, uzorcima nakon prešanja te nakon jabučno mliječne fermentacije. Uzorci su proizvedeni u konvencionalnom sustavu (inoks tank) te integralnom sustavu (oxoline bačva). Rezultati su pokazali da je u uzorcima vina proizvedenim integralnom vinifikacijom dobivena veća koncentracija flavan-3-ol monomera i dimera. U odnosu na konvencionalnu vinifikaciju. Katehin je najzastupljeniji flavan-3-ol određen u vinima.
Abstract (english)
Procyanidins are significant in technology of wine making because they have an effect on organoleptic properties of wine in a way that they bring astringent and bitter taste in wine. Astringency is one of the most important organoleptic properties of red wine. Concentration (mg/L) of flavan-3-ol monomers and dimers in samples of wine varieties under the name of Babić and Plavac mali has been determined by applying high performance liquid chromatography (HPLC analysis). Objective of this thesis is to identify changes in concentration of procyanidins in wine varieties mentioned in the previous sentence. Analysis is conducted on must samples, samples extracted during alcohol fermentation and maceration, samples after pressing and after malolactic fermentation. Samples are produced in conventional system (inox tank) and integration system (oxoline barrel). Results have showed that the integration system holds the advantage because using that system, the highest concentration of flavan-3-ol monomers and dimers can be extruded. Catechin is the most abundant and also the most significant flavan-3-ol discovered in wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:529507
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 on2017-04-28 08:29:51