master's thesis
The influence of additives on the colour and aroma compounds of blackberry wines

Dora Zobundžija (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj dodataka na tvari boje i arome kupinovih vina
AuthorDora Zobundžija
Mentor(s)Anita Pichler (thesis advisor)
Natalija Velić (thesis advisor)
Abstract
Kod ocjenjivanja i klasiranja kupinovih vina, velika se važnost pridaje tvarima boje i arome kao predstavnicima organoleptičkih svojstava. Kako bi dobili vino karakteristične, tamne boje i savršenog bouqueta, potrebno je precizno optimirati svaki korak u proizvodnji. Kupinovo vino proizvodi se isključivo od zrelih i zdravih plodova kupine, a za samu fermentaciju ploda presudno je koje ćemo dodatke koristiti i u kojoj količini. Osim standardnih dodataka kod maceracije vina, kao što su saharoza, K-metabisulfit i kvasci, sve je češća upotreba enzima u svrhu povećanja iskorištenja i optimizacije maceracije s ekstrakcijom polifenolnog potencijala, nježnijeg, punijeg i zaokruženijeg tipa. Cilj ovog rada bio je istražiti utjecaj dodatka enzima pektinaze na boju i aromukupinovog vina. U tu svrhu pripremljeni su uzorci vina sa i bez dodatka enzima. Rezultati istraživanja su pokazali da dodatak enzima pektinaze ima pozitivan učinak na ekstrakciju tvari boje i arome.
Keywordswine blackberry wine enzymes colour aroma
Parallel title (English)The influence of additives on the colour and aroma compounds of blackberry wines
Committee MembersMirela Kopjar (committee chairperson)
Anita Pichler (committee member)
Natalija Velić (committee member)
Darko Velić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-10-26
Parallel abstract (English)
When assessing and grading blackberry wine, great importance is given to colour and aroma substances as representatives of the organoleptic characteristics. In order to obtain the wine of specific characteristics, i.e. dark colour and perfect bouquet, an accurate optimisation of every production step is essential. Blackberry wine is made entirely from mature and healthy blackberry fruits. When it comes to fermentation, the use and the quantity of additives is critical. Apart from common additives in wine maceration, such as sucrose, K-metabisulfite and yeasts, use of enzymes in purpose of increasing the utilization and optimization of maceration with polyphenol extraction potential, the gentler and more complete type is starting to be common practice. The aim of this study was to investigate the effect of pectinase addition on the colour and aroma of blackberry wines. For this purpose, samples of wine were prepared with and without addition of enzyme. The results showed that the addition of pectinase has a positive effect on the extraction of colour and aroma substances.
Parallel keywords (Croatian)vino kupinovo vino enzimi boja aroma
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:235602
CommitterSanda Hasenay