Utjecaj izbora vinskog posuđa na polifenolni sastav vina

master's thesis

• Title (english): The influence of wine vats on polyphenol content of wine
• Author: Marina Čirjak
• 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: 2017-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvaliteta vina u značajnoj mjeri je definira polifenolnim sastavom. Polifenoli definiraju boju, trpkoću, gorčinu i strukturu vina, a dokazano je da imaju i pozitivne učinke na zdravlje. Na sastav i udio polifenola vina utječe: sorta grožđa, primijenjena tehnologija prerade, maceracija te uvjeti tijekom dozrijevanja grožđa i vina. Pri izradi ovog rada koristila su se crvena vina, sorti Cabernet sauvignon, Pinot crni te Merlot, različitih godina berbe, trajanja maceracije, vremena i posuđa u kojem je provedeno dozrijevanje. U eksperimentalnom dijelu rada određivani su ukupni fenoli, visoko i nisko molekularni tanini, ukupni antocijani, antioksidativna aktivnost vina te karakteristike boje. Za određivanje navedenih značajki primjenjene su spektrofotometrijske metode. Prema rezultatima u ovom radu dozrijevanje u drvenim bačvama ima najbolji utjecaj na polifenolni sastav vina.

Abstract (english)

The quality of the wine is significantly defined by the polyphenol composition. Polyphenols define color, astrigency, bitterness and the structure of wine. Content of polyphenols in wine is influenced by: grape variety, applied processing technology, maceration and conditions during maturation. In this work, red wines, Cabernet sauvignon, Pinot noir and Merlot were used. Difference between them was year of harvest, duration of maceration, time and vats of maturation. In the experimental part, total phenols, high and low molecular tannins, total anthocyanins, antioxidant activity of wine and color characteristics were determined. Spectrophotometric methods were used to determine these characteristics. Due to results in this thesis the maturation in wooden barrels has the best effect on the polyphenol composition of wine.

• Keywords: crveno vino; dozrijevanje; polifenoli; spektrofotometrija
• Keywords (english): wine aging; phenols; spectrophotometry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:666815
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-08 12:42:23