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undergraduate thesis
Tanini u vinu
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:316252
Jelenić, Dragana
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

Jelenić, D. (2014). Tanini u vinu : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:316252

Jelenić, Dragana. "Tanini u vinu : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:316252

Jelenić, Dragana. "Tanini u vinu : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:316252

Jelenić, D. (2014). 'Tanini u vinu : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:316252

Jelenić D. Tanini u vinu : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:316252

D. Jelenić, "Tanini u vinu : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:316252

Metadata
TitleTanini u vinu : završni rad
Title (english)Wine tannins
AuthorDragana Jelenić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tanini su prirodni organski spojevi, esteri hiroksikarboksilnih kiselina s viševalntnim alkoholima ili šećerima. Nalaze se u šišarkma, stablima i listovima biljka, a sadrže ih i zeleni plodovi koji zbog toga imaju gorak okus. Spojevi koji reagiraju s bjelančevinama, želatinu čine netopljivom te su se prije često koristili u štavljenju kože, a rabe se kao i tekstilna bojila. U hrani je aditiv po nazivom E181, posjeduju antibakterijska i antifungalna svojstva, također imaju i povoljan učinak na zdravlje npr. ublažavaju i liječe dijareu. Važnu ulogu imaju u postizanju kvalitete vina. U grožđu tanine nalazimo u pokožici, sjemenki i peteljki. Visoke količine tanina imaju crna vina, enološki tanini se dodaju u određenim količinama, a sadržavaju 12-48 % tanina. Udio tanina u vinu ima utjecaj na finalnu kvalitetu vina te na senzorska svojstva.
Abstract (english)
Tannins are natural organic compaunds, esters of hidrocsycarbochils acides with multivalent alchols and sugars. They are parts of trees, lefs of plants and green fruit, but they have bitter taste. Tannins are compounds witch reacting with proteins, gelatine makes unsoluble, also they used as tanning extracts and like textile colour. Food aditives E181 have antibacterial and antifungal properties, therefore they have benefit influence in our organisam as diarea prevention. Main role tannins have in wine cvality, tannin in grapes are isolate from seed, skin and pettiole. Hight concentaration of tannins have red wines, amount of enological tannins are limited, they conatin 12-48% of them. Tannnin are added to wines for a range of reason on final wine had a negative imapact on sensory character.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:316252
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 on2015-09-23 12:39:27