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undergraduate thesis
Polifenolni spojevi u vinu
2011. urn:nbn:hr:159:726475
Regović, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Cite this document

Regović, P. (2011). Polifenolni spojevi u vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:726475

Regović, Petra. "Polifenolni spojevi u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:726475

Regović, Petra. "Polifenolni spojevi u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:726475

Regović, P. (2011). 'Polifenolni spojevi u vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:726475

Regović P. Polifenolni spojevi u vinu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:726475

P. Regović, "Polifenolni spojevi u vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:726475

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Metadata
TitlePolifenolni spojevi u vinu
Title (english)Polyphenol composition of wine
AuthorPetra Regović
MentorKarin Kovačević Ganić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2011-02-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Polifenoli su jedni od najvažnijih sastojaka vina i direktno su povezani sa bojom, trpkošću, gorčinom i antioksidacijskim karakteristikama, poznatim po pozitivnom utjecaju na zdravlje. Cilj ovog rada je bio odrediti polifenolni sastav vina sorti Teran i Cabernet Sauvignon. Uzorci za analizu su uzeti sa tržišta. Analiza polifenolnih spojeva je provedena primjenom spektrofotometrijskih metoda kojima je određen udio ukupnih fenola i udio ukupnih antocijana. Istraživanje je pokazalo da vino sorte Cabernet Sauvignon ima manji ukupni udio antocijana, a ukupni udio fenola veći od vina sorte Teran.
Abstract (english)
Polyphenols are among the most important ingredients of wine and they are directly interrelated with the colour, bitterness, acerbity and antioxidative properties, known for their positive impact on the health. The purpose of this work was to determine polyphenolic composition of wine of the Teran and Cabernet Sauvignon variety. The samples for analysis were taken from the market. The analysis of polyphenols has been conducted by the use of spectrophotometryc methods to determine the content of total phenols and total anthocyans. The research has shown that the wine of Cabernet Sauvignon variety has lower content of total anthocyans, and higher content of total phenols then the wine of Teran variety.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:726475
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-18 12:17:06