master's thesis
Influence of storage after membrane filtration on the chemical composition and quality of the Graševina wine sort

Tea Tomičić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj skladištenja nakon membranske filtracije na kemijski sastav i kvalitetu vina sorte Graševina
AuthorTea Tomičić
Mentor(s)Andrija Pozderović (thesis advisor)
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.
Keywordswine storage membrane filtration chemical composition wine quality
Parallel title (English)Influence of storage after membrane filtration on the chemical composition and quality of the Graševina wine sort
Committee MembersTihomir Moslavac
Andrija Pozderović
Anita Pichler
Mirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2013-07-12
Parallel 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.
Parallel keywords (Croatian)vino skladištenje membranska filtracija kemijski sastav kvaliteta vina
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:109:868215
CommitterSanda Hasenay