undergraduate thesis
Enzymic browning of wine

Matija Kramarić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleEnzimsko posmeđivanje u vinarstvu
AuthorMatija Kramarić
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Reakcije posmeđivanja su najznačajnije reakcije koje se odvijaju u prehrambenim proizvodima, pa tako i u vinarstvu tijekom procesiranja i skladištenja. Enzimsko posmeđivanje predstavlja najvažnije reakcije koje utječu na boju grožđa i vina. Promjena boje (posmeđivanje) svježeg grožđa i proizvoda od grožđa je kompleksan proces, tijekom kojeg se monofenolni spojevi, uz nazočnost kisika hidroksiliraju u o-difenole, koji se kasnije oksidiraju do o-kinona. Nastali kinoni su jako reaktivni i u neenzimskim reakcijama sa fenolnim spojevima, amino kiselinama itd. daju smeđe do crno obojene melanoidne pigmente. Tijekom procesiranja i skladištenja grožđa, te proizvoda od grožđa (izloženost kisiku, enzimska aktivnost, svjetlost i toplina) dolazi do redukcije antioksidativnih svojstava, što se, između ostalog, može uočiti i u smanjenju intenziteta boje, najčešće vina.
Keywordsgrapes wine enzymatic browning discoloration monofenol compounds enzymatic activity processing and storage reducing the intensity of the color
Parallel title (English)Enzymic browning of wine
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-10-03
Parallel abstract (English)
Browning reactions are the most important reactions that occur in food for their produce, as well as in vineyards during processing and storage. Enzymic browning is the most important reactions that affect the color of grapes and wine. Change the color (browning) of fresh grapes and grape products is a complex process, during which monofenol compounds in the presence of oxygen in the hidroksil-difenole, which are subsequently oxidized to o-quinones. The resulting quinones are highly reactive and nonenzymatic reactions with phenolic compounds, amino acids, etc. give a brown to black and colored pigments melanoidne. During processing and storage of grapes and grape products (exposure to oxygen, enzymatic activity, light and heat) leads to reduction of antioxidant properties, which, among other things, it can be observed in reducing the intensity of color, most wines.
Parallel keywords (Croatian)grožđe vino enzimsko posmeđivanje promjena boje monofenolni spojevi enzimatska aktivnost procesiranje i skladištenje smanjenje intenziteta boje
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:382951
CommitterSanda Hasenay