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master's thesis
Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome konvencijalnog i ekološkog vina Cabernet Sauvignon
2021. urn:nbn:hr:109:766335
Trbljanić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Trbljanić, M. (2021). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome konvencijalnog i ekološkog 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:109:766335

Trbljanić, Martina. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome konvencijalnog i ekološkog vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:766335

Trbljanić, Martina. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome konvencijalnog i ekološkog vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:766335

Trbljanić, M. (2021). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome konvencijalnog i ekološkog vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:766335

Trbljanić M. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome konvencijalnog i ekološkog vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 December 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:766335

M. Trbljanić, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome konvencijalnog i ekološkog vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:766335

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TitleUtjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome konvencijalnog i ekološkog vina Cabernet Sauvignon
Title (english)The Influence of Concentration by a Membrane Process of Reverse Osmosis on the Aroma Compounds of Conventional and Organic Cabernet Sauvignon Wine
AuthorMartina Trbljanić
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 country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Membranskim procesom reverzne osmoze pri različitim procesnim parametrima (tlak i temperatura) dobiveni su koncentrati s različitim sadržajem aromatičnih tvari u uzorcima ekološkog i konvencijalnog vina Cabernet Sauvignon. Proces koncentriranja proveo se pri tlakovima od 25, 35, 45 i 55 bara s primjenom i bez primjene hlađenja, na laboratorijskom uređaju LabUnit M20 s pločama i okvirima, primjenom kompozitnih membrana tipa Alfa Laval RO98pHt. Kvantitativni udio aromatičnih sastojaka odredio se primjenom instrumentalne plinske kromatografije i mikroekstrakcije na čvrstoj fazi (SPME). Dobiveni rezultati ukazuju na to da je veće zadržavanje aromatičnih sastojaka pri višim procesnim tlakovima (55 bara) i to s primjenom hlađenja. Način proizvodnje vina također utječe na količinu aromatičnih sastojaka zadržanih u koncentratu te je dokazano da je veća koncentracija aromatskih nota karakterističnih za ovu sortu grožđa u koncentratima dobivenim iz ekološki proizvedenog vina u odnosu na koncentrate iz konvencijalno proizvedenog vina.
Abstract (english)
Membrane process of reverse osmosis at different processing parameters (pressure and temperature) was used in order to obtain concentrates with different content of aroma compounds in samples of organic and conventional Cabernet Sauvignon wine. The concentration process was carried out at pressures of 25, 35, 45 and 55 bar with and without cooling, on a laboratory filter LabUnit M20 with plates and frames, equipped with Alfa Laval RO98pHt composite membranes. The quantitative content of aroma compounds was determined using instrumental gas chromatography and solid-phase microextraction (SPME). The obtained results indicated that the retention of aroma compounds was higher at higher working pressures (55 bar) with the application of cooling. The wine production method also affected the concentration of aroma compounds retained in the concentrate and it has been proved that the concentration of aromatic notes characteristic of this grape variety in concentrates obtained from organically produced wine was higher than in the concentrates from conventionally produced wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:766335
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-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2021-10-08 13:06:50