master's thesis
Investigation of the controlled fermentation impact on quality of organic blackberry wine

Matej Bošnjaković (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials
Metadata
TitleIstraživanje utjecaja kontrolirane fermentacije na kvalitetu ekoloških kupinovih vina
AuthorMatej Bošnjaković
Mentor(s)Darko Velić (thesis advisor)
Abstract
U radu je provedeno istraživanje utjecaja kontrolirane i nekontrolirane (spontane) fermentacije na udio biološki aktivnih sastavnica ekološkog kupinovog vina. Istraživanje je provedeno na uzorcima ekoloških kupinovih vina proizvedenih na malom obiteljskom gospodarstvu. Ispitani uzorci su, prema primijenjenoj tehnologiji proizvodnje, podijeljeni u dvije skupine: uzorci proizvedeni postupkom kontrolirane fermentacije (kontrolirano hlađenje spremnika, dodavanje selekcioniranih kvasaca te kontrolirana upotreba dozvoljenih enoloških preparata s obzirom na Pravilnik o preradi ekoloških proizvoda) te uzorci koji su proizvedeni bez kontrolirane fermentacije (spontana fermentacija bez hlađenja spremnika). Za određivanje koncentracije ukupnih polifenola u ispitivanim uzorcima ekoloških kupinovih vina, korištena je Folin–Ciocalteau-ova spektrofotometrijska metoda, a za određivanje ukupnih antocijanina pH-diferencijalna metoda. Relativna gustoća i alkoholna jakost određena je piknometrijskom metodom. Reducirajući šećeri su određeni volumetrijskom metodom po Luff- Schoorl-u, a ukupna kiselost mjerena je potenciometrijskom metodom. Istraživanje je pokazalo da kontrolirani postupak fermentacije rezultira kupinovim vinom bolje kvalitete, u pogledu koncentracije biološki aktivnih sastavnica vina te ostalih relevantnih fizikalno-kemijskih svojstava koja definiraju kvalitetu kupinovih vina. Iz proračuna rashladnog sustava, konstruiranog u obliku simulacije procesa pomoću programa Microsoft Excel®, dobiven je pregled relevantnih procesnih parametara tijekom kontrolirane fermentacije ekoloških kupinovih vina, kao i parametra važnih za projektiranje spremnika različitih radnih volumena.
Keywordswine blackberry wine fermentation process optimization cooling system
Parallel title (English)Investigation of the controlled fermentation impact on quality of organic blackberry wine
Committee MembersMate Bilić
Darko Velić
Vinko Krstanović
Natalija Velić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Process Design and Construction Materials
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 date2012-07-19
Parallel abstract (English)
This study surveyed the impact of controlled and uncontrolled (spontaneous) fermentation on the share of biologically active components of organic blackberry wine. The study was conducted on samples of organic blackberry wine produced on small family farms. The tested samples were divided into two groups according to the applied production technology: samples produced by a process of controlled fermentation (controlled cooling tank, addition of selected yeasts and controlled use of permitted oenological preparations with regard to the Regulations on processing of organic products), and samples that are produced with uncontrolled fermentation (spontaneous fermentation tank without cooling). Concentration of total polyphenols in the studied samples was determined using Folin-Ciocalteu's spectrophotometric method, while determination of total anthocyanins was determined by pH-differential method. Pycnometric method was used for determination of relative density and alcoholic strength. Reducing sugars were determined by volumetric method of Luff-Schoorl's, and total acidity by potentiometric method. The obtained results have shown that the controlled fermentation process results in a higher blackberry wine quality, in terms of concentration of biologically active components of wine and other relevant physico-chemical properties that define the quality of blackberry wine. The results obtained by budget refrigeration system, constructed as a simulation process using Microsoft Excel ®, present a review of relevant process parameters during controlled fermentation of organic blackberry wine, as well as parameters important when designing storage tanks of different working volumes.
Parallel keywords (Croatian)vino kupinovo vino fermentacija optimiranje procesa rashladni sustav
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:109:289816
CommitterIvana Šuvak