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master's thesis
Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon
2020. urn:nbn:hr:109:045176
Bošnjak, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Bošnjak, M. (2020). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:045176

Bošnjak, Martina. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:045176

Bošnjak, Martina. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:045176

Bošnjak, M. (2020). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 March 2023, https://urn.nsk.hr/urn:nbn:hr:109:045176

Bošnjak M. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2023 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:045176

M. Bošnjak, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:045176

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Metadata
TitleUtjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon
Title (english)The Influence of Concentration with a Membrane Process of Reverse Osmosis on the Aroma Compounds of Cabernet Sauvignon Wine
AuthorMartina Bošnjak
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 country2020-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U svrhu koncentriranja, vina se često podvrgavaju membranskoj filtraciji, naročito reverznoj osmozi (RO). Membrane za RO su selektivne te propuštaju uglavnom samo vodu, etanol te dio kiselina manjih molekulskih masa, zadržavajući pri tome tvari arome i boje u koncentratu. Cilj ovog diplomskog rada je bio ispitati utjecaj koncentriranja crnog vina Cabernet Sauvignon reverznom osmozom pri četiri različita tlaka (25, 35, 45 i 55 bara), s primjenom i bez primjene hlađenja. Koncentriranje je provedeno na membranskom filteru s pločastim modulom opremljenim s RO98pHt membranama. Tvari arome u početnom uzorku vina i dobivenim koncentratima analizirane su na plinskom kromatografu s masenim spektrometrom. Rezultati su pokazali da su viši tlakovi (45 i 55 bara) pogodovali zadržavanju aromatičnih spojeva u koncentratima vina. Uz to, sniženje temperature (procesi s hlađenjem) smanjilo je gubitke hlapljivih spojeva. To je rezultiralo povećanjem udjela aromatičnih spojeva u koncentratima u odnosu na početni uzorak vina, posebice u koncentratu dobivenom reverznom osmozom pri 55 bara s primjenom hlađenja. Najmanje zadržavanje hlapljivih spojeva zabilježeno je u koncentratu pri 25 bara bez primjene hlađenja.
Abstract (english)
Concentration of wine is usually conducted by membrane filtration, especially by reverse osmosis (RO). RO membranes are selective and permeate mainly water, ethanol and some low-molecular weight acids, while retaining aroma and colour compounds in the concentrate. The aim of this thesis was to determine the influence of Cabernet Sauvignon red wine concentration by reverse osmosis at four different pressures (25, 35, 45 and 55 bar), with and without the application of cooling. Concentration was performed on a membrane filter with a plate-and-frame module equipped with RO98pHt membranes. The aroma substances in the initial wine and the obtained concentrates were analyzed on a gas chromatograph with a mass spectrometer. The results showed that higher pressures (45 and 55 bar) favored the retention of aromatic compounds in wine concentrates. In addition, lowering the temperature (cooling regime) reduced the losses of volatile compounds. This resulted in an increase of aroma compounds content in the wine concentrates, comparing to the initial wine, especially in concentrate obtained by reverse osmosis at 55 bar with the application of cooling. The lowest retention of volatile compounds was recorded in concentrate obtained at 25 bar when cooling was not applied.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:045176
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-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-11-13 11:34:53