Utjecaj različitih načina maceracije na sastav antocijana, intenzitet i nijansu boje crnog vina Teran

master's thesis

• Title (english): Influence of different maceration ways on anthocyanin content, intensity and hue color of the red wine Teran
• Author: Kornelija Plažanin
• Mentor: Karin Kovačević Ganić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2009-12-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je istražiti utjecaj različitih temperatura (25°C, 30°C, 25°C + grijanje na 35-40°C te pet dana na 5°C ) te različite duljine trajanja maceracije (mošt, pet, deset, petnaest, dvadeset i dvadeset pet dana, nakon prešanja te nakon tri mjeseca) na ekstrakciju ukupnih antocijana, te na intenzitet i nijansu boje crnog vina Teran. Udijel ukupnih antocijana, intenzitet i nijansa boje vina su određivani spektrofotometrijski. Utvrđeno je da temperatura i vrijeme maceracije utječu na dinamiku ekstrakcije antocijana i na kromatske karaketristike vina. Tijekom ranih stadija maceracije udijeli ukupnih antocijana i intenzitet boje su rasli, najveće vrijednosti su postignute između desetog i petnaestog dana, nakon čega je došlo do pada. Nijansa boje se smanjivala na početku maceracije, najmanje vrijednosti su utvrđene između desetog i petnaestog dana, zatim je zabilježen blagi rast. U vinu u kojem je provedena kriomaceracija, nakon petnaestog dana maceracije je ustanovljen najveći udio ukupnih antocijana i najveći intenzitet boje te najmanja vrijednost nijanse.

Abstract (english)

The aim of study was to examine the influence of different temperatures (25°C, 30°C, 25°C + warming to 35-40°C and 5°C in five days) and different duration of maceration (must, five, ten, fifteen, twenty, twenty five days, after pressing and after three months) on extraction of total anthocyanins, intensity and hue of the red wine Teran. Total anthocyanins, intensity and hue color were determined by spectrophotometry. It was established that maceration temperature and duration have influence on dynamics of anthocyanins extraction and chromatic characteristics of wine. During the early stages of maceration, amount of total anthocyanins and color intensity increased, maximum values were reached between tenth and fifteenth day, after which they decreased. Hue color declined at the beginning of maceration, the lowest values were determined between tenth and fifteenth day, and then slowly grown. In wine that was treated with cold maceration, after fifteenth day of maceration, was established the highest amount of total anthocyanins, the highest color intensity and the lowest hue.

• Keywords: antocijani; intenzitet; maceracija; nijansa; Teran
• Keywords (english): anthocyanins; intensity; maceration; hue; Teran
• Language: croatian
• URN:NBN: urn:nbn:hr:159:739407
• 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: 2017-09-01 09:50:16