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master's thesis
Utjecaj vinskog kvasca na aromatski profil i bioaktivne komponente u vinu od mandarine
2024. urn:nbn:hr:109:686096
Vidović, Matej
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Vidović, M. (2024). Utjecaj vinskog kvasca na aromatski profil i bioaktivne komponente u vinu od mandarine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:686096

Vidović, Matej. "Utjecaj vinskog kvasca na aromatski profil i bioaktivne komponente u vinu od mandarine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:686096

Vidović, Matej. "Utjecaj vinskog kvasca na aromatski profil i bioaktivne komponente u vinu od mandarine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:686096

Vidović, M. (2024). 'Utjecaj vinskog kvasca na aromatski profil i bioaktivne komponente u vinu od mandarine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:686096

Vidović M. Utjecaj vinskog kvasca na aromatski profil i bioaktivne komponente u vinu od mandarine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:686096

M. Vidović, "Utjecaj vinskog kvasca na aromatski profil i bioaktivne komponente u vinu od mandarine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:686096

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TitleUtjecaj vinskog kvasca na aromatski profil i bioaktivne komponente u vinu od mandarine
Title (english)The Influence of Wine Yeast on the Aromatic Profile and Bioactive Components in Tangerine Wine
AuthorMatej Vidović
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 memberHrvoje Pavlović (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 country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Voćna vina podrazumijevaju proizvode dobivene fermentacijom voća različitog od grožđa. Njihov kemijski sastav, uvjeti vinifikacije i stabilnost značajno ovisi o vrsti voća. Mandarina je bogata bioaktivnim komponentama, antioksidansima, šećerima i kiselinama te se može koristiti za proizvodnju vina od mandarine. Cilj ovog diplomskog rada je bio istražiti utjecaj različitih tipova kvasaca Saccharomyces cerevisiae primijenjenih za fermentaciju soka od mandarine na aromatski profil i bioaktivne komponente vina od mandarine. Upotrjebljeno je pet tipova selekcioniranih kvasaca: Uvaferm 228, Uvaferm CM, Uvaferm BC, Uvaferm CEG i Uvaferm GHM. Nakon provedene spektrofotometrije i plinske kromatografije uz masenu spektrometriju, u dobivenim vinima određeni su aromatski profili i bioaktivne komponente te antioksidacijska aktivnost. Rezultati su pokazali da su različiti kvasci rezultirali malim razlikama u bioaktivnim komponentama i antioksidacijskoj aktivnosti. Međutim, razlike u aromatskim profilima vina od mandarine su bile značajne. Vino s kvascem Uvaferm 228 imalo je najvišu ukupnu koncentraciju terpena, aldehida i ketona, vino s kvascem Uvaferm BC imalo je najvišu ukupnu koncentraciju estera i kiselina, a vino s kvascem Uvaferm CM imalo je najviše alkohola. Spojevi arome s dominantnom voćnom notom prevladavali su u svim uzorcima, dok je uzorak s Uvaferm BC sadržavao i visoke koncentracije spojeva s masnom, cvjetnom te začinskom/orašastom notom.
Abstract (english)
Fruit wines refer to products obtained by fermentation of fruits other than grapes. Their chemical composition, vinification conditions, and stability significantly depend on the type of fruit used. Tangerine is rich in bioactive components, antioxidants, sugars, and acids, making it suitable for producing tangerine wine. The aim of this thesis was to investigate the impact of different types of Saccharomyces cerevisiae yeast applied for the fermentation of tangerine juice on the aromatic profile and bioactive components of tangerine wine. Five types of selected yeasts were used: Uvaferm 228, Uvaferm CM, Uvaferm BC, Uvaferm CEG, and Uvaferm GHM. After conducting spectrophotometry and gas chromatography with mass spectrometry, the aromatic profiles, bioactive components, and antioxidant activities were determined in the obtained wines. The results showed that different yeasts resulted in small differences in bioactive components and antioxidant activity. However, the differences in the aromatic profiles of the tangerine wines were significant. The wine with Uvaferm 228 yeast had the highest total concentration of terpenes, aldehydes, and ketones; the wine with Uvaferm BC yeast had the highest total concentration of esters and acids; and the wine with Uvaferm CM yeast had the highest total alcohols content. Aromatic compounds with dominant fruity notes prevailed in all samples, while the sample with Uvaferm BC also contained high concentrations of compounds with fatty, floral, and spicy/nutty notes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:686096
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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 on2024-09-30 10:41:22