prikaz prve stranice dokumenta Proteini u vinu
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undergraduate thesis
Proteini u vinu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:694027
Džolan, Ana
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

Džolan, A. (2012). Proteini u vinu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:694027

Džolan, Ana. "Proteini u vinu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:694027

Džolan, Ana. "Proteini u vinu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:694027

Džolan, A. (2012). 'Proteini u vinu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:694027

Džolan A. Proteini u vinu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:694027

A. Džolan, "Proteini u vinu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:694027

Metadata
TitleProteini u vinu
Title (english)Proteins in wine
AuthorAna Džolan
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2012-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proteini su važne esencijalne, strukturalne i funkcionalne komponente svih živih organizama. Ove makromolekule, sa molekularnom težinom iznad 10 000, sastoje se od jasno definiranih lanaca (slijeda) aminokiselina koje su međusobno povezane peptidnom vezom. Proteini koji se nalaze u moštu su dobro poznati uzrok nestabilnosti vina, i uvelike utječu na jasnoću bijelih vina. Razni laboratorijsku testovi se koriste dugi niz godina kako bi se procijenio rizik proteinskog zamućenja prije punjenja u boce. Ovi testovi se temelje na proteinskoj nestabilnosti pri različitim uvijetima : na visokim temperaturama, u prisustvu tanina, trikloroctene kiseline, etanola ili reagensa koji su temeljeni na fosfomolibdenoj kiselini. Tretman Bentonitom se preporuča za uklanjanje nestabilnih proteina iz bijelih vina, već preko 50 godina. No, tretiranje mošta Bentonitom bi se ipak trebalo smatrati prikladnim samo u industrijskom vinarstvu, s ciljem proizvodnje što jednostavnijih vina. Nekoliko zamjenskih tretmana za bentonit je isprobano, ali niti jedan on njih nije bio sposoban osigurati stabilnost bez smanjivanja organoleptičkih svojstava vina. Daljnje proučavanje proteina koji uzrokuju proteinsko zamućenje, je još uvijek potrebno.
Abstract (english)
Proteins are essential structural and functional components of all living organisms. These macromolecules, with molecular weights above 10 000, consist of clearly defined chains (or sequences) of amino acids linked by peptide bonds. Proteins in must are a well-known cause of instability, affecting the clarity of white wines. When they precipitate, they cause ‘protein casse’, Various laboratory tests have been used for many years to assess the risk of protein turbidity before bottling. These tests are based on the instability of proteins under various conditions: at high temperatures, or in the presence of tannin, trichloroacetic acid, ethanol or reagents based on phosphomolybdic acid. Bentonite treatment has been recommended for eliminating unstable proteins from white wine for over 50 years. Bentonite treatment of must should, however, be considered appropriate only in ‘industrial’ winemaking, aimed at producing very straightforward wines. Several substitution treatments for bentonite have been tried, but none of them have been capable of guaranteeing stabilization without detracting from the wine’s organoleptic qualities. Further research is still required for the proteins responsible for protein casse.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:694027
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 on2015-10-07 08:50:30