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master's thesis
Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome konvencionalnog i ekološkog vina Cabernet Sauvignon
2021. urn:nbn:hr:109:713859
Tica, Mija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Tica, M. (2021). Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome konvencionalnog i ekološkog 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:109:713859

Tica, Mija. "Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome konvencionalnog i ekološkog vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:713859

Tica, Mija. "Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome konvencionalnog i ekološkog vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:713859

Tica, M. (2021). 'Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome konvencionalnog i ekološkog vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:713859

Tica M. Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome konvencionalnog i ekološkog vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:713859

M. Tica, "Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome konvencionalnog i ekološkog vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:713859

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Metadata
TitleUtjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome konvencionalnog i ekološkog vina Cabernet Sauvignon
Title (english)The Influence of Concentration by a Membrane Nanofiltration Process on the Aroma Compounds of Conventional and Organic Cabernet Sauvignon Wine
AuthorMija Tica
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 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 country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Aroma vina predstavlja jedan od glavnih parametara kvalitete vina. Spojevi arome nastaju prilikom dozrijevanja grožđa, tijekom procesa fermentacije i dozrijevanja vina. Aromatski profil vina se mijenja kada se vino podvrgava koncentriranju primjenom procesa nanofiltracije. Stoga, cilj ovog diplomskog rada jest ustanoviti kako koncentriranje vina nanofiltracijom utječe na tvari arome konvencionalnog i ekološki proizvedenog vina sorte Cabernet Sauvignon. Postupak koncentriranja proveo se primjenom i bez primjene hlađenja, pri radnim tlakovima od 25, 35, 45 i 55 bara na laboratorijskom uređaju LabUnit M20 s pločastom modulom i membranama kompozitne strukture tipa Alfa Laval NF M20. Uz pomoć mikroekstrakcije na čvrstoj fazi (SPME) i instrumentalne plinske kromatografije odredio se kvantitativni udio aromatičnih sastojaka. Na temelju dobivenih rezultata vidljivo je da primijenjeni procesni parametri, temperatura i tlak, uvelike utječu na zadržavanje spojeva arome u vinskim koncentratima. Najveće zadržavanje aromatskih spojeva u vinskim koncentratima (konvencionalnim i ekološkim) dobiveno je nanofiltracijom pri 55 bara uz hlađenje, dok su procesi koncentriranja konvencionalnog i ekološkog vina bez hlađenja rezultirali određenim gubitkom pojedinih tvari arome.
Abstract (english)
Wine aroma represents one of the main wine quality parameters. Aroma compounds are formed during maturation of grapes, fermentation process and wine aging. The aroma profile of wine changes when the wine is subjected to concentration process by nanofiltration. Therefore, the aim of this thesis was to establish the influence of concentration process by nanofiltration on the wine aroma compounds of conventionally and ecologically produced Cabernet Sauvignon wine. The concentration process was carried out with and without cooling, at working pressures of 25, 35, 45 and 55 bar, on a laboratory filter LabUnit M20 with a plate module and composite membranes Alfa Laval NF M20. Using solid-phase microextraction (SPME) and instrumental gas chromatography, quantitative content of aroma compunds was determined. Based on the obtained results, it can be observed that the applied processing parameters, temperature and pressure, greatly affect the retention of aroma compounds in wine concentrates. The highest retention of aroma compounds in wine concentrates (conventional and ecological) was obtained by nanofiltration at 55 bar with cooling, while the concentration processes of conventional and ecological wine without cooling resulted in a certain loss of individual aroma compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:713859
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 4.0 International (CC BY-NC 4.0) icon
Created on2021-10-08 13:21:15