Alergeni u vinu

undergraduate thesis

• Title (english): Allergens in wine
• Author: Mara Miloš
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je dati pregled eksperimentalnih i kliničkih podataka o poznatim i potencijalno alergenim tvarima u vinarstvu, kao i trenutne zakonske regulative za takve tvari. Tijekom vinifikacije, grožđe, mošt i vino su osjetljivi na promjene i defekte koji bitno utječu na prihvatljivost kod potrošača s alergijama. Alergeni aditivi, kao sulfiti i lizozim iz jaja se primjenjuju radi kontrole procesa fermentacije i kvarenja vina. Biogeni amini nastali u visokim koncentracijama mogu direktno ili indirektno utjecati na toksičnost i alergijski potencijal vina. Proteinski proizvodi se koriste kao sredstva za bistrenje, za uklanjanje neželjenih netopljivih čestica i koloidnnih tvari mošta ili vina, radi poboljšanjea njihove stabilnosti i senzorskih svojstava. Neki od njih (bjelanjak, kazein, riblja želatina) imaju alergijski potencijal i prisutnost njihovih ostataka u konačnom proizvodu može predstavljati rizik za alergične osobe.

Abstract (english)

The aim of this work was to review the experimental and clinical data about known and potentially allergenic substances in wine, as well as the current legislation for such substances. During vinification, grapes, grape must and wine are sensitive to changes and defects that materially affect the acceptability among consumers with allergies. Allergens additives, like sulfites and lysozyme, are included among the wine supplements in terms of control of the fermentation process and the perishability of wine. Biogenic amines in high concentrations can directly or indirectly influence the toxicity and allergic potential of wine. Proteinous products are widely used as fining agents in wine to remove unwanted insoluble particles and colloidal materials from the must or wine, and to improve stability organoleptic properties. Some of them (egg, casein, fish gelatin) have allergic potential and the presence of their residues in the final product may pose a risk for allergic people.

• Keywords: alergeni; alergije na vino i grožđe; biogeni amini; sulfiti; sredstva za bistrenje
• Keywords (english): allergens; wine and grape allergies; biogenic amines; sulphites; fining agents
• Language: croatian
• URN:NBN: urn:nbn:hr:159:779650
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 13:24:29