Utjecaj predfermentativne maceracije na polifenolni sastav vina Teran

master's thesis

• Title (english): Influence of prefermentative maceration on the polyphenolic composition of Teran red wines
• Author: Ante Vukomanović
• Mentor: Mara Banovic (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2010-11-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vino predstavlja bogati izvor polifenolnih spojeva koji imaju visoki antioksidacijski kapacitet i pokazuju pozitivan ucinak na ljudsko zdravlje, te imaju izraziti utjecaj na senzorska svojstva vina. Cilj ovog rada bio je odrediti promjenu polifenolnog sastava i antioksidacijskog kapaciteta vina Teran. Uzorci su se međusobno razlikovali po uvjetima maceracije i skladištenja. Provedene su spektrofotometrijske metode analize kojima je odreden udio ukupnih fenola, ukupnih flavonoida, ukupnih neflavonoida, ukupnih antocijana, flavanola, intenzitet i nijansa boje te je određen i antioksidacijski kapacitet DPPH, FRAP i ABTS metodom. Istraživanja su pokazala da je udio polifenolnih spojeva nakon kriomaceracije uglavnom rastao, a tijekom skaldištenja je došlo do smanjenja vecine određivanih parametara.

Abstract (english)

Wine is a rich source of polyphenolic compounds that have a high antioxidant capacity and demonstrate a positive effect on human health, and also have expressed the impact on sensory properties of wine. The aim of this study was to determine change of the polyphenolic composition and antioxidant capacity of wine Teran. The samples have differed in the time of cold maceration and storage conditions. Spectrophotometric methods were used to determine the content of total phenols, total flavonoids, total non-flavonoids, total anthocyanins, flavanols, color intensity and hue. Antioxidant capacity was also determined using DPPH, FRAP and ABTS methods. Studies have shown that the fraction of polyphenolic compounds during maceration has generally increased, as the storage time reduced the majority of tested parameters.

• Keywords: antioksidacijska aktivnost; maceracija; polifenoli; vino
• Keywords (english): antioxidant activity; cold maceration; polyphenols; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:340785
• 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: 2017-08-24 08:24:41