prikaz prve stranice dokumenta Utjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina
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master's thesis
Utjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:756516
Sović, Vedrana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Sović, V. (2013). Utjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:756516

Sović, Vedrana. "Utjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:756516

Sović, Vedrana. "Utjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:756516

Sović, V. (2013). 'Utjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:756516

Sović V. Utjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:756516

V. Sović, "Utjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:756516

Metadata
TitleUtjecaj membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina
Title (english)Influence of membrane filtration on the chemical composition and quality of Graševina wine sort
AuthorVedrana Sović
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac
Committee memberAndrija Pozderović
Committee memberAnita Pichler
Committee memberMirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-03-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak rada bio je ispitati utjecaj membranske filtracije na kvalitetu i kemijski sastav vina sorte graševina. Vino je filtrirano na pilot membranskom filteru koji je opremljen sa jednim cijevnim keramičkim modulom sa keramičkom membranom. Membrane su tipa SCT Membralox. Mjeren je protok permeata na početku filtracije, na kraju filtracije te ukupni permeat. Određen je sastav filtriranog vina standardnim metodama, te prema kemijskom sastavu je vino svrstano u određenu skupinu kvalitete. Tijekom filtracije vina zbog povećanja koncentracije čestica mutnoće i zbog povećanja polarizacije koncentracije dolazi do smanjenja protoka permeata. Nakon membranske filtracije, antioksidacijska aktivnost vina se nije promjenila, udio slobodnog i ukupnog SO2 se smanjio, te je postignuta visoka bistroća vina i poboljšana boja vina. Udio ostalih važnih sastojaka – alkohola, ekstrakta bez šećera, ukupnih kiselina, fenola, flavonoida i pepela se vrlo malo smanjio, tako da je vino zadržalo visoku kakvoću i ostalo u kategoriji kakvoće vrhunsko vino. Na osnovi rezultata istraživanja provedenih u ovom radu može se zaključiti da je membranska filtracija dobar postupak filtracije vina jer ne uzrokuje značajnu promjenu kemijskog sastava i kakvoće vina.
Abstract (english)
The aim of this work was to estimate the influence of membrane filtration on the quality and the chemical composition of the wine sort graševina. The wine was filtered on a pilot membrane filter which was equipped with a tubular ceramic module with a ceramic membrane. The type of membranes was SCT Membralox. The permeate flow was measured at the beginning of filtration, at the end of filtration and total permeate was measured as well. The composition of the filtered wine was determined by standard methods and classified into a particular quality group according to the chemical composition of the wine. During the wine filtration, there was a decrease of the permeate flow due to increase in particle concentration turbidity and polarization concentration. After membrane filtration, the antioxidant activity of wine did not change; the proportion of free and total SO2 decreased, and high limpidity of wine was achieved and color of wine was improved. The proportion of other important ingredients, alcohol, extract without sugar, total acids, phenols, flavonoids and ash was reduced to a small extent, so the wine kept its high quality and remained in the category of premium quality wine. Based on the results of this study, it can be concluded that membrane filtration is a good wine filtration process because it does not cause a significant change in chemical composition and wine quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:756516
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 on2015-12-10 17:11:13