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undergraduate thesis
Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:679416
Buntić, Blaženka
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

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Buntić, B. (2016). Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:679416

Buntić, Blaženka. "Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:679416

Buntić, Blaženka. "Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:679416

Buntić, B. (2016). 'Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:679416

Buntić B. Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:679416

B. Buntić, "Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:679416

Metadata
TitleUtjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina
Title (english)The Impact of Pectolytic Enzymes on the Colorimetric Characteristics of Red Wine
AuthorBlaženka Buntić
MentorMara Banović (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 country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj primjene pektolitičkih enzima (Vinozym Vintage FCE i Sihazym Extro) na boju crnog vina. Utjecaj enzima praćen je u odnosu na standardnu proizvodnju, maceracijom grožđa iste kakvoće, u istim uvjetima, bez dodatka enzima. Za vinifikaciju je odabrano grožđe sorte Babica i Crljenak kaštelanski iz vinograda na području Kaštela. Uzorci za praćenje kolorimetrijskih karakteristika su izuzimani prije i nakon dodatka SO2, tijekom maceracije, te nakon prvog i drugog pretoka. Kolorimetar Konica Minolta korišten je za određivanje CIELAB vrijednosti: svjetlina (L), parametri a* (crvenilo) i b* (žutilo) te intenzitet (C) i nijansa (H). Iako su enzimi imali različit utjecaj na pojedine značajke boje kod ispitivanih sorti, njihova primjena pokazala je pozitivan utjecaj u odnosu na uzorke proizvedena standardnim postupkom.
Abstract (english)
The aim of this study was to investigate the effect of pectolytic enzymes (Vinozym Vintage FCE and Sihazym Extro) on the colour of red wine. The effect of the enzymes was compared with standard maceration of the grapes of the same quality, in the same conditions, without addition of enzymes. Grape varieties Babica and Crljenak kaštelanski, from the area of Kaštela, were chosen for vinification. Samples for measuring the colorimetric characteristics are collected before and after addition of SO2, during the maceration and after first and second racking. Konica Minolta Colorimeter was used to determine CIELAB values: brightness (L), parameters a * (redness) and b * (yellowness) and intensity (C) and hue (H). Although the enzymes had different effect on color characteristics their application has shown positive effect compared to the samples produced by a standard procedures.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:679416
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-21 12:23:43