prikaz prve stranice dokumenta Utjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina
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master's thesis
Utjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina
2013. urn:nbn:hr:109:868215
Tomičić, Tea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Tomičić, T. (2013). Utjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:868215

Tomičić, Tea. "Utjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:868215

Tomičić, Tea. "Utjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:868215

Tomičić, T. (2013). 'Utjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:868215

Tomičić T. Utjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:868215

T. Tomičić, "Utjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:868215

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TitleUtjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina
Title (english)Influence of storage after membrane filtration on the chemical composition and quality of the Graševina wine sort
AuthorTea Tomičić
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac
Committee memberAndrija Pozderović
Committee memberAnita Pichler
Committee memberMirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak rada bio je ispitati kako će skladištenje nakon membranske filtracije utjecati na kemijski sastav i kvalitetu vina sorte Graševina. Vino je filtrirano na pilot membranskom filteru. Određen je sastav filtriranog vina standardnim metodama te je prema kemijskom sastavu vino svrstano u određenu skupinu kvalitete. Tijekom skladištenja smanjio se sadržaj ukupnog i slobodnog SO2, neznatno se smanjio sadržaj ukupnih i hlapivih kiselina. Smanjila se antioksidativna vrijednost, boja i bistroća te se smanjio sadržaj flavonoida. Neznatno se povećao sadržaj etanola, pepela i pH vina. Nije došlo do značajne promjene sadržaja šećera. Značajna promjena je smanjenje sadržaja ekstrakta bez šećera i prelazak vina u nižu kategoriju kvalitete. Vino prije skladištenja je pripadalo skupini vrhunskih vina, a nakon skladištenja od 6 mjeseci pripada skupini kvalitetnih vina.
Abstract (english)
The main task of this work was to examine how the storage of the wine sort Graševina after the membrane filtration will influence the chemical composition and quality of the above mentioned. The wine has been filtered on a pilot membrane filter. The composition of the filtered wine was determined by standard methods and classified into a particular quality according to the chemical compositon of the wine. During the wine filtration, the proportion of free and total SO2, as the content of total and vapourated acids decreased. Further more, the proportion of the antioxidant activity, the flavonoids, the limpidity and the intensity of colour has also decreased. On the other hand, the proportion of alcohol, ash and the pH number has slightly increased. Regarding the contretation of sugar, no significant change has been detected. A solemn alteration was the decrease of the proportion of the extract without sugar, which resulted in lower quality of the wine sort. Before the storage, the wine was rated as premium quality, and after six months it is aligned only in quality wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:868215
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 10:30:15