prikaz prve stranice dokumenta Utjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima
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master's thesis
Utjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:134499
Zagorščak, Mateja
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

Zagorščak, M. (2011). Utjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:134499

Zagorščak, Mateja. "Utjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:134499

Zagorščak, Mateja. "Utjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:134499

Zagorščak, M. (2011). 'Utjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:134499

Zagorščak M. Utjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:134499

M. Zagorščak, "Utjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:134499

Metadata
TitleUtjecaj sorte i vinogorja na sadržaj antocijana i polifenola u crnim vinima
Title (english)Variety and vineyard influence on anthocyanin and polyphenol content in red wines
AuthorMateja Zagorščak
MentorAndrija Pozderović (mentor)
Committee memberIvica Strelec (predsjednik povjerenstva)
Committee memberAndrija Pozderović (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2011-12-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada je bio ispitati utjecaj vinogorja i sorte na antioksidativnu aktivnost te na sadržaj flavonoida, polifenola i antocijana crnih vina. Uzeti su uzorci crnih vina vinogorja kontinentalne Hrvatske (Merlot, Frankovka, pinot crni, Cabernet Sauvignon i Zweigelt) i primorske Hrvatske (Plavac mali, Teran, Merlot i Babic). Određivan je sadržaj antocijana metodom prema Giusti i Wrolstadu (2001.), kojom je pokazano da na sadržaj antocijana uječe sorta, okolinski i klimatski uvjeti, odnosno godina berbe i karakteristike vinogorja. Najveći sadržaj antocijana je imalo vino vinogorja primorske Hrvatske, sorte Teran. Određeno je, da je sadržaj antocijana veći što je određena degradacija antocijana manja i obrnuto. Polifenolni spojevi su određeni metodom prema Folin – Ciocalteu, a flavonoidi metodom prema Kim, Jeong i Lee (2003), te je utvrđeno da njihov sadržaj u vinima ovisi o sorti, okolinskim i klimatskim uvjetima, odnosno o godini berbe i karakteristikama vinogorja. Vina iz vinogorja primorske Hrvatske su prosječno imala veći sadržaj polifenola i flavonoida od vina iz kontinentalne Hrvatske. Antioksidativna aktivnosti je određivana ABTS metodom i nije utvrđena značajna razlika između antioksidativne aktivnosti vina iz kontinentalne i primorske Hrvatske.
Abstract (english)
The goal of this project was examination of vineyard and variety influence on antioxidant activity, flavonoids, polyphenol and anthocyanin content in red wine. The samples of red wine were taken from vineyard of continental Croatia (Merlot, Frankovka, Pinot noir, Cabernet Sauvignon and Zweigelt) and coastal Croatia (Plavac mali, Teran, Merlot and Babic). The content of anthocyanin was determined according to Giusti and Wrolstad (2001.). This methods shown that a content of anthocyanin was affected by variety, environmental and climatic conditions, i.e. vintage and vineyard characteristics. The wine of coastal Croatia vineyards, variety Teran had the greatest amount of anthocyanin. It is shown that the lover degradation of anthocyanin leads to greater amount of anthocyanin and opposite. Polyphenol compounds were determined by Folin – Ciocalteu method, while flavonoids by method of Kim, Jeong and Lee (2003). It is concluded that the amount of polyphenol and flavonoids in wine deppends on variety, environmental and climatic conditions, i.e. vintage and vineyard characteristics. Coastal Croatian wines has greater amount of polyphenol and flavonoids than continental Croatian wines. Antioxidant activity was determined by ABTS- method and there was no significant difference between antioxidant activity continental and coastal Croatian wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:134499
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 on2015-12-14 15:12:01