prikaz prve stranice dokumenta Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina
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master's thesis
Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:925430
Strižak, Tamara
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

Strižak, T. (2014). Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:925430

Strižak, Tamara. "Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:925430

Strižak, Tamara. "Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:925430

Strižak, T. (2014). 'Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:925430

Strižak T. Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:925430

T. Strižak, "Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:925430

Metadata
TitleUtjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina
Title (english)The effect of msceration on the oxidative changes of polyphenols in white wine
AuthorTamara Strižak
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 country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Polifenolni spojevi su važne komponente vina i odgovorni su za njegovu boju, trpkoću, gorčinu i stupanj oksidacije. Da bi se smanjili negativni utjecaji oksidacije, tijekom proizvodnje vina dodaju se različiti antioksidansi. Također, u cilju poboljšanja kvalitete i organoleptičkih karakteristika, u proizvodnji bijelih vina primjenjuje se proces hladne maceracije koji doprinosi boljoj ekstrakciji polifenolnih spojeva. Cilj ovog rada bio je ispitati kako primjena maceracije i dodatak različitih antioksidansa utječu na koncentraciju polifenolnih spojeva i kvalitetu vina Pošip. Analizirani uzorci vina podvrgnuti su procesu hladne maceracije (15ºC/15h). Uzorci za analizu uzeti su: 48 h nakon taloženja mošta, nakon alkoholne fermentacije te nakon 3 mjeseca odležavanja u bocama. Vina punjena u boce tretirana su različitim antioksidansima. Za određivanje boje, ukupnih polifenola te tanina korištene su spektrofotometrijske metode, dok je za određivanje pojedinačnih polifenolnih spojeva korištena kromatografija visoke djelotvornosti (HPLC). Rezultati su pokazali da su macerirana vina podložnija procesu oksidacije. Veći intenzitet žute boje određen je u vinima starima 3 mjeseca u odnosu na uzorak mošta i vina nakon alkoholne fermentacije. Dodatak antioksidansa nije značajno utjecao na očuvanje polifenolnih spojeva.
Abstract (english)
Polyphenolic compounds are major components of wine and are responsible for its color, sharpness, bitterness, and degree of oxidation. To minimize negative effects of oxidation, different antioxidants are added during wine production. Also, in order to increase the quality and organoleptic characteristics, process of cold maceration is used in production of white wines, which increases the extraction of polyphenolic compounds. The aim of this study was to investigate how the process of maceration and the addition of different antioxidants affects the concentration of polyphenolic compounds and quality of Pošip wine. The analyzed wine samples were subjected to cryomaceration (15ºC/15h). Samples for analysis were exempted in time of 48h after deposition, after alcoholic fermentation and after 3 months of aging in bottles. Bottled wines were treated with various antioxidants. Spectrophotometric methods were used to determine the color, total phenols and total tannins. For the determination of individual polyphenolic compounds, HPLC chromatography was used. Macerated wines are susceptible to the process of oxidation. Wines which were aged for 3 months have a higher color intensity in comparison to musts and wines. Antioxidant addition did not have significant effect on the conservation of polyphenolic compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:925430
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 10:50:51