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undergraduate thesis
Određivanje udjela polifenola u vinu od višnje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:149233
Zovko, Mirela
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

Zovko, M. (2013). Određivanje udjela polifenola u vinu od višnje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:149233

Zovko, Mirela. "Određivanje udjela polifenola u vinu od višnje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:149233

Zovko, Mirela. "Određivanje udjela polifenola u vinu od višnje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:149233

Zovko, M. (2013). 'Određivanje udjela polifenola u vinu od višnje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:149233

Zovko M. Određivanje udjela polifenola u vinu od višnje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:149233

M. Zovko, "Određivanje udjela polifenola u vinu od višnje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:149233

Metadata
TitleOdređivanje udjela polifenola u vinu od višnje
Title (english)Determination of polyphenol content in cherry wine
AuthorMirela Zovko
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 country2013-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu, istražen je udjel polifenolih spojeva: fenolnih kiselina i flavonola (galna kiselina, protokatehinska, kafeinska, klorogenska, p-kumarinska i ferulinska kiselina te kvercetin) u vinu od višnje. Za analizu, uzeti su uzorci devet različitih vina od višnje. Identifikacija i kvantifikacija spojeva provedena je pomoću tekućinske kromatografije visoke djelotvornosti (HPLC) usporedbom vremena zadržavanja razdvojenih spojeva (Rt) s vremenom zadržavanja standarda te usporedbom UV-spektara. U istraživanim vinima od višnje, polifenoli su detektirani u različitim koncentracijama i u različitom sastavu. Razlika u koncentracijama i sastavu polifenolnih spojeva ovisi o različitom načinu proizvodnje vina, postupku tretiranja pulpe, postupku maceracije, fermentaciji i o procesu starenja vina.
Abstract (english)
In this research, we investigated polyphenols, phenolic acids and flavonols (gallic acid, protocatechuic, caffeic, chlorogenic, p-coumaric, ferulic acid and quercetin) in cherry wine. We analyzed nine different cherry wines. Identification and quantification of compounds was carried out by High Performance Liquid Chromatography (HPLC), by comparing the retention time of separated compounds (Rt) with retention time of standard and by comparing the UV spectrum. Polyphenols were detected in different concentrations and different composition. The difference in concentrations of the same compounds in different wines, can originate from different production methods, the pulp treating process, the maceration process, fermentation and on the wine aging process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:149233
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
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 13:16:05