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undergraduate thesis
Određivanje polifenolnih spojeva u bijelom vinu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:789992
Petrušić, Gabrijela
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

Petrušić, G. (2013). Određivanje polifenolnih spojeva u bijelom vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:789992

Petrušić, Gabrijela. "Određivanje polifenolnih spojeva u bijelom vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:789992

Petrušić, Gabrijela. "Određivanje polifenolnih spojeva u bijelom vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:789992

Petrušić, G. (2013). 'Određivanje polifenolnih spojeva u bijelom vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:789992

Petrušić G. Određivanje polifenolnih spojeva u bijelom vinu [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:159:789992

G. Petrušić, "Određivanje polifenolnih spojeva u bijelom vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:789992

Metadata
TitleOdređivanje polifenolnih spojeva u bijelom vinu
Title (english)Determination polyphenols in white wine
AuthorGabrijela Petrušić
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 country2013-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Polifenolni spojevi jedni su od najznačajnijih sastojaka vina i direktno su povezani sa bojom, trpkoćom, gorčinom i antioksidacijskim karakteristikama, poznatim po pozitivnom utjecaju na zdravlje. Cilj ovog rada bio je odrediti polifenolni sastav vina Malvazija istarska. Uzorci vina proizvedeni su iz grožđa uzgojenog na četiri različita tla (crveno, crno, sivo i bijelo). Uzorci su analizirani tehnikom tekućinske kromatografije visoke djelotvornosti (HPLC) uz PDA detektor. Rezultati istraživanja pokazuju da je udio polifenolnih spojeva najveći u uzorku vino 4 sa sivog tla.
Abstract (english)
Polyphenols are among the most important ingridients of wine and are directly interrelated with the colour, bitterness, acerbity and antioxidative properties, known for their positive impact on the health. The objective of this research is to determinate how much the polyphenols contains Istrian malvasia. Samples of wines are produced from grapes cultivated on four different types of soil (red, black, white and grey). We used chromatogram tests with PDA detector for our samples and determined quantity of polyphenols. Research has shown that concentration of polyphenols is highest in sample wine 4, from grey soil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:789992
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 on2017-05-04 07:37:13