Promjena udjela antocijana tijekom alkoholne fermentacije Cabernet sauvignona i Merlota

master's thesis

• Title (english): Change of antocyans contentduring alcoholic fermentation Cabernet sauvignon and Merlot
• Author: Mario Tomšić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2012-03-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fenolni spojevi vina imaju značajan utjecaj kako na znaĉajke kvalitete vina, tako i na zdravlje potrošača. Posebnu skupinu čine antocijani, plavo do crveno obojeni pigmenti, koji u vino dospijevaju iz pokožice bobica grožđa. Udjel antocijana u vinu ovisi o brojnim čimbenicima počevši od sorte grožđa, primjenjenim postupcima maceracije i fermentacije, te postupcima i uvjetima njege i čuvanja vina. U ovom radu praćen je udjel pojedinih antocijana HPLC tehnikom, tijekom alkoholne fermentacije. Odabrane su dvije sorte grožđa (Cabernet Sauvignon i Merlot) sa po dva vinogorja (Benkovačko-Stankovačko i Vrgoračko). Uzorci su izuzimani od početka fermentacije do proizvodnje mladog vina. Udjel pojedinih antocijana određen je primjenom HPLC tehnike. Rezultati su pokazali da je u svim uzorcima zbilježen najveći udio malvidin-3-glukozida, a najmanji peonidin-3-kumarilglukozida, dok je ukupni udio određivanih antocijana bio veći u vinima proizvedenim od grožđa sorte Merlot.

Abstract (english)

Phenolic compounds have remarkable impact on the wine quality, and consequently the consumers health. Anthocyanins are intensively coloured blue to red compounds, extracted from ripe grape skin. Anthocyanins content in wine depends on many factors e.g. grape varieties, applied maceration and fermentation processes, procedures and conditions of stabilization and storage of wine. In this paper, proportion of individual anthocyanins, by HPLC technique, during fermentation was investigated. Two grape cultivars (Cabernet Sauvignon and Merlot) with two vineyards (Benkovaĉko-Stankovaĉko and Vrgoraĉko) were selected. Samples were collected from the beginning of fermentation process to the production of young wines. The results showed that all samples have largest amount of malvidin-3-glucoside, and the smallest amount of peonidin-3-coumarilglucoside, while the total content of determinated anthocyanins was higher in Merlot young wines.

• Keywords: antocijani; Cabernet sauvignon; fermentacije; Merlot
• Keywords (english): anthocyanins; Cabernet Sauvignon; fermentation; Merlot
• Language: croatian
• URN:NBN: urn:nbn:hr:159:021627
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-17 13:38:54