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master's thesis
Usporedba fenolnog profila crnog vina i vina od kupine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:410874
Marinčić, Džoni
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Marinčić, Dž. (2013). Usporedba fenolnog profila crnog vina i vina od kupine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:410874

Marinčić, Džoni. "Usporedba fenolnog profila crnog vina i vina od kupine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:410874

Marinčić, Džoni. "Usporedba fenolnog profila crnog vina i vina od kupine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:410874

Marinčić, Dž. (2013). 'Usporedba fenolnog profila crnog vina i vina od kupine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:410874

Marinčić Dž. Usporedba fenolnog profila crnog vina i vina od kupine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:410874

Dž. Marinčić, "Usporedba fenolnog profila crnog vina i vina od kupine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:410874

Metadata
TitleUsporedba fenolnog profila crnog vina i vina od kupine
Title (english)Comparison the phenol profiles of the red wine and blackberry wine
AuthorDžoni Marinčić
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2013-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fenolni sastav crnih vina ima višestruki utjecaj na svojstva vina. Prvenstveno se odražava na senzorske karakteristike vina (boja, okus, aroma), a brojna znanstvena istraživanja ukazuju i na njihov pozitivan utjecaj na zdravlje konzumenata. U ovom radu je promatran fenolni profil crnih vina i vina od kupine, izuzetih iz domaće i industrijske proizvodnje. U odabranim uzorcima primjenom spektrofotometrijskih metoda analize, određen je udio ukupnih fenola, neflavonoda, flavonoida, ukupnih antocijana, flavanola, intenzitet i nijansa boje te i antioksidacijski kapacitet vina. Određivanje kolorimetrijskih značajki (L*, a* i b*) provedeno je CIELAB metodom. Dobiveni rezultati su pokazali da svi ispitivani uzorci sadrže visoki udio fenolnih spojeva (antocijana) posebice oni proizvedeni u domaćinstvima. U crnim vinima zabilježen je veći udio ukupnih fenola, antocijana i flavanola dok je u kupinovim vinima zabilježen veći udio neflavonoidnih fenola i veća vrijednost za nijasu boje.
Abstract (english)
Phenolic composition of red wine has a multiple effect on the properties of wine. Primarily affects the sensory characteristics of wine (color, taste, aroma), and numerous scientific studies point to their positive effects on health of consumers. In this work was observed phenolic profile of red wines and wines from blackberries, exempt from domestic and industrial production. In selected samples using the spectrophotometric method of analysis, is determined the proportion of total phenols, nonflavonoids, flavonoids, total anthocyanins, flavanols, intensity and hue and the antioxidant capacity of wine. Determination of colorimetric characteristics (L*, a* and b*) were measured with CIELAB method. The results showed that all of the samples have high levels of phenolic compounds (anthocyanins), especially those which produced by households. In red wines there is a bigger amount of total phenols, anthocyanins, flavanols, till in wine from blackberry there is bigger amount of nonflavonoids and higher value for a color level.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:410874
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 on2017-05-05 08:22:57