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master's thesis
Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon
2020. urn:nbn:hr:109:094926
Maglica, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Maglica, M. (2020). Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:094926

Maglica, Matea. "Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:094926

Maglica, Matea. "Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:094926

Maglica, M. (2020). 'Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:094926

Maglica M. Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 September 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:094926

M. Maglica, "Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:094926

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TitleUtjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon
Title (english)The Influence of Concentration with a Membrane Process of Nanofiltration on the Aroma Compounds of Cabernet Sauvignon Wine
AuthorMatea Maglica
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
MBZ: 360735
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (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 country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma predstavlja jedan od najvažnijih parametara za određivanje kvalitete vina. Spojevi arome koji su odgovorni za miris vina hlapivi su pri sobnoj temperaturi. Oni nastaju i mijenjaju se kroz sve faze procesa proizvodnje vina: od zrenja grožđa do fermentacije mošta te odležavanja vina. U svrhu korekcije aromatskog profila vina vrlo često se primjenjuje postupak koncentriranja vina nanofiltracijom. Stoga, cilj ovog rada je bio ispitati utjecaj koncentriranja crnog vina Cabernet Sauvignon nanofiltracijom na aromatski profil dobivenih retentata. Postupak koncentriranja proveden je na membranskom filteru s pločastim modulom primjenom četiri različita tlaka (25, 35, 45 i 55 bara) te dva temperaturna režima (s i bez hlađenja). Rezultati su pokazali da su primijenjeni procesni parametri, tlak i temperatura, imali značajan utjecaj na zadržavanje spojeva arome u vinskim retentatima. Procesi bez hlađenja rezultirali su određenim gubitkom pojedinih aromatskih spojeva u retentatima u odnosu na početno vino i retentate dobivene koncentriranjem s primjenom hlađenja. Veće zadržavanje spojeva arome u retentatima postignuto je i primjenom višeg tlaka. Iz tog razloga, najveće zadržavanje aromatskih tvari zabilježeno je u retentatu dobivenom postupkom nanofiltracije na 55 bar uz hlađenje.
Abstract (english)
Wine aroma represents one of the most important quality parameter. The aroma compounds responsible for the wine odour are volatile at room temperature. They are formed and changed through all stages of the wine production process: from grape ripening to must fermentation and wine aging. In order to correct the aroma profile of wine, concentration of wine by nanofiltration could be applied. The aim of this study was to examine the influence of Cabernet Sauvignon red wine concentration by nanofiltration on the aroma profile of the obtained retentates. The concentration procedure was performed on a plate-and-frame membrane filter using four different pressures (25, 35, 45 and 55 bar) and two temperature regimes (with and without cooling). The results showed that the applied process parameters, had a significant impact on the retention of aroma compounds in wine retentates. Processes without cooling resulted in a certain loss of individual aroma compounds in the retentates comparing to the untreated wine and retentates obtained by concentration with the application of cooling. Greater retention of volatile compounds in retentates was also achieved by applying higher pressure. For this reason, the highest retention of aroma compunds was recorded in the retentate obtained by the nanofiltration process at 55 bar with cooling.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:094926
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-11-17 11:35:18