prikaz prve stranice dokumenta Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon
  Download
PDF 1.42 MB
master's thesis
Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon
2022. urn:nbn:hr:109:554856
Vinković, Leonardo
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Vinković, L. (2022). Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:554856

Vinković, Leonardo. "Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:554856

Vinković, Leonardo. "Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:554856

Vinković, L. (2022). 'Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:554856

Vinković L. Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:554856

L. Vinković, "Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:554856

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon
Title (english)The Influence of Temperature on Polyphenolic Composition and Aroma During Primary Fermentation of Cabernet Sauvignon Wine
AuthorLeonardo Vinković
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (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 country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu određivani su spojevi arome, polifenolni sastav i antioksidacijska aktivnost vina sorte crnog grožđa cabernet sauvignon iz konvencionalnog uzgoja. Za analizu su uzeti uzorci tijekom procesa fermentacije sa hlađenjem, kod kojeg je konstantna temperatura od 15 °C, i uzorci tijekom procesa fermentacije bez hlađenja kod kojeg se temperatura mijenja ovisno o vremenu. Cilj je bio usporediti rezultate za pojedine spojeve i antioksidacijsku aktivnost između procesa fermentacije sa hlađenjem i bez hlađenja. Također su i vidljivi rezultati u koncentracijama tijekom svakog od procesa, i to na početku fermentacije, nakon 5 dana, nakon 10 dana te na kraju fermentacije. Kvantitativni udio tvari arome određen je pomoću plinske kromatografije (GC) uz mikroekstrakciju na čvrstoj fazi (SPME). Uređaj koji se koristio tijekom analize je bio plinski kromatograf tvrtke Agilent 7890B s amseno-selektivnim detektorom Agilent 5977A. Polifenolni sastav i antioksidacijska aktivnost određivane su pomoću spektrofotometra, uz primjenu DPPH reagensa (antioksidacijska aktivnost).
Abstract (english)
In this work, the aroma compounds, polyphenolic composition and antioxidant activity from wine of the black grape variety Cabernet Sauvignon from conventional cultivation were determined. For analysis, samples were taken during the fermentation process with cooling, where the temperature was constant at 15°C, and samples during the fermentation process without cooling, where the temperature changed depending on the time of the process. The aim was to compare the results for individual compounds and antioxidant activity between fermentation processes with and without cooling. There were also visible results in concentrations during each of the processes, namely at the beginning of fermentation, after 5 days, after 10 days and at the end of fermentation. The quantitative proportion of aroma substances was determined using gas chromatography (GC) with solid phase microextraction (SPME). The device used during the analysis was an Agilent 7890B gas chromatograph with an Agilent 5977A mass-selective detector. Polyphenol composition and antioxidant activity were determined using a spectrophotometer, with the use of DPPH reagent for the antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:554856
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-02-06 16:13:07