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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

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Marić, B. (2020). 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. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:063589

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

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

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 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:063589

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 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:063589

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

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Metadata
TitleUtjecaj 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
AuthorBarbara Marić
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
MBZ: 360735
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 country2020-09-28, 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)
Languagecroatian
URN:NBNurn:nbn:hr:109:063589
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 on2020-11-17 11:44:47