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undergraduate thesis
Enzimsko posmeđivanje u vinarstvu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:382951
Kramarić, Matija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Kramarić, M. (2011). Enzimsko posmeđivanje u vinarstvu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:382951

Kramarić, Matija. "Enzimsko posmeđivanje u vinarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:382951

Kramarić, Matija. "Enzimsko posmeđivanje u vinarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:382951

Kramarić, M. (2011). 'Enzimsko posmeđivanje u vinarstvu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:382951

Kramarić M. Enzimsko posmeđivanje u vinarstvu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:382951

M. Kramarić, "Enzimsko posmeđivanje u vinarstvu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:382951

Metadata
TitleEnzimsko posmeđivanje u vinarstvu
Title (english)Enzymic browning of wine
AuthorMatija Kramarić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2011-10-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Reakcije posmeđivanja su najznačajnije reakcije koje se odvijaju u prehrambenim proizvodima, pa tako i u vinarstvu tijekom procesiranja i skladištenja. Enzimsko posmeđivanje predstavlja najvažnije reakcije koje utječu na boju grožđa i vina. Promjena boje (posmeđivanje) svježeg grožđa i proizvoda od grožđa je kompleksan proces, tijekom kojeg se monofenolni spojevi, uz nazočnost kisika hidroksiliraju u o-difenole, koji se kasnije oksidiraju do o-kinona. Nastali kinoni su jako reaktivni i u neenzimskim reakcijama sa fenolnim spojevima, amino kiselinama itd. daju smeđe do crno obojene melanoidne pigmente. Tijekom procesiranja i skladištenja grožđa, te proizvoda od grožđa (izloženost kisiku, enzimska aktivnost, svjetlost i toplina) dolazi do redukcije antioksidativnih svojstava, što se, između ostalog, može uočiti i u smanjenju intenziteta boje, najčešće vina.
Abstract (english)
Browning reactions are the most important reactions that occur in food for their produce, as well as in vineyards during processing and storage. Enzymic browning is the most important reactions that affect the color of grapes and wine. Change the color (browning) of fresh grapes and grape products is a complex process, during which monofenol compounds in the presence of oxygen in the hidroksil-difenole, which are subsequently oxidized to o-quinones. The resulting quinones are highly reactive and nonenzymatic reactions with phenolic compounds, amino acids, etc. give a brown to black and colored pigments melanoidne. During processing and storage of grapes and grape products (exposure to oxygen, enzymatic activity, light and heat) leads to reduction of antioxidant properties, which, among other things, it can be observed in reducing the intensity of color, most wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:382951
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 on2015-10-06 15:13:32