Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon

Marić, Barbara

prikaz prve stranice dokumenta Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon

Download
PDF 961.5 KB

master's thesis

Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon

2020. urn:nbn:hr:109:063589

Marić, Barbara

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

APA 6th Edition

Marić, B. (2020). Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:063589

MLA 8th Edition

Marić, Barbara. "Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:063589

Chicago 17th Edition

Harvard

Marić, B. (2020). 'Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 June 2022, https://urn.nsk.hr/urn:nbn:hr:109:063589

Vancouver

Marić B. Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2022 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:063589

IEEE

B. Marić, "Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje 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:109:063589

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:063589

Please login to the repository to save this object to your list.

Metadata

Title	Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon
Title (english)	The Influence of Concentration with a Membrane Process of Nanofiltration on the Colour Compounds of Cabernet Sauvignon Wine
Author	Barbara Marić
Mentor	Anita Pichler (mentor)
Mentor	Ivana Ivić (pomoć pri izradi, neposredni voditelj) MBZ: 360735
Committee member	Mirela Kopjar (predsjednik povjerenstva)
Committee member	Anita Pichler (član povjerenstva)
Committee member	Nela Nedić Tiban (član povjerenstva)
Committee member	Ante Lončarić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Food Engineering) Osijek
Defense date and country	2020-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Membranski proces nanofiltracija (NF) se vrlo često koristi u vinarstvu za koncentriranje vina u svrhu korekcije njegovog kemijskog sastava. Vrlo je bitno odrediti optimalne procesne parametre tijekom tog procesa kako bi gubitci pojedinih spojevi bili što manji. Stoga, cilj ovog diplomskog rada je bio odrediti utjecaj procesnih parametara na zadržavanje tvari boje tijekom koncentriranja crnog vina Cabernet Sauvignon procesom nanofiltracije. Koncentriranje je provedeno na membranskom filteru Alfa Laval s pločastim modulom i NF M20 poliamidnim membranama, a primijenjena su četiri različita tlaka (25, 35, 45 i 55 bara) te dva temperaturna režima (s i bez primjene hlađenja). U početnom uzorku vina i dobivenim retentatima spektrofotometrijski te pomoću metode tekućinske kromatografije visoke djelotvornosti (HPLC) određeni su ukupni polifenoli, flavonoidi, antocijani, polimerna boja, antioksidacijska aktivnost, fenolne kiseline te katehinski spojevi. Nanofiltracijske membrane zadržavaju visok postotak svih spojeva, s tim da je zadržavanje bilo veće ukoliko je primijenjen veći transmembranski tlak. Suprotan učinak zabilježen je povećanjem temperature retentata i smanjenjem tlaka. Iz tog razloga, najveće zadržavanje tvari boje detektirano je u retentatu dobivenom nanofiltracijom na 55 bara uz primjenu hlađenja.
Abstract (english)	Nanofiltration (NF) process is very often used in winemaking for wine concentration in order to achieve desired chemical composition of wine. It is very important to determine the optimal process parameters so that the losses of individual compounds are minimized. Therefore, the aim of this thesis was to determine the influence of process parameters on the retention of colour compounds during the concentration of Cabernet Sauvignon red wine variety by nanofiltration. Concentration was performed on an Alfa Laval plate-and-frame membrane filter and NF M20 polyamide membranes, where four different pressures (25, 35, 45 and 55 bar) and two temperature regimes (with and without cooling) were applied. Total polyphenols, flavonoids, anthocyanins, polymer colour, antioxidant activity, phenolic acids and catechin compounds were determined spectrophotometrically and by high performance liquid chromatography (HPLC) in the initial wine and the obtained retentates. Nanofiltration membranes retain a high percentage of all compounds, with the retention being higher if a higher transmembrane pressure was applied. The opposite effect was observed by increasing the retentate temperature and decreasing the pressure. For this reason, the highest retention of the colour compounds was detected in the retentate obtained by nanofiltration at 55 bar with cooling.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:063589
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Created on	2020-11-17 11:44:47