Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis

undergraduate thesis

• Title (english): Long-term influence of thermosonication on the content of phenolics and antocyanins in the wine contaminated with Brettanomyces bruxellensis yeast
• Author: Sara Jurić
• Mentor: Karin Kovačević Ganić (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: 2018-06-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvasac Brettanomyces bruxellensis jedan je od najznačajnijih uzročnika kvarenja crnog vina jer negativno utječe na senzorske karakteristike vina mijenjajući aromu i boju vina. Za inaktivaciju kvasca B. bruxellensis prisutnog u crnom vinu primjenjena je netoplinska tehnika termosonikacija. Nakon tretmana uzorci su čuvani 90 dana s ciljem ispitivanja dugoročnog utjecaja termosonikacije na sadržaj fenola i antocijana u vinu različitog volumnog postotka alkohola, pH vrijednosti i sadržaja šećera te kontaminiranog kvascem B. bruxellensis. Spektrofotometrijskim analizama određen je udio ukupnih fenola i ukupnih antocijana. Tretman termosonikacije je pozitivno utjecao na očuvanje koncentracije ukupnih antocijana i koncentracije ukupnih fenola u crnom vinu kontaminiranom kvascem B. bruxellensis nakon 90 dana skladištenja. Ispitani fizikalno – kemijski parametri vina: pH vrijednost (3,5; 3,7 i 3,9), volumni udio alkohola (13 i 14 %, v/v) i sadržaj šećera (uobičajen za suha vina, dodatak 4 g/L šećera) nisu značajnije utjecali na koncentraciju ukupnih fenola i koncentraciju ukupnih antocijana u vinu skladištenom 90 dana.

Abstract (english)

Brettanomyces bruxellensis yeast is one of the most significant spoilage yeasts in red wine production because it can negatively affect the sensory characteristics of the wine by changing the aroma and color of the wine. Thermosonication is a non-thermal technique that was applied for inactivation of B. bruxellensis yeast present in red wine. After the treatment, the samples were storaged for 90 days. The aim of this study was to determine the long - term influence of thermosonication on the content of total phenols and total anthocyanins in wine with different wine parameters such as alcohol, pH and content of sugar and also contaminated with B. bruxellensis yeast. The content of total phenolics and total anthocyanins was analysed by spectrophotometric methods. Our study showed that thermosonication had a positive influence on the preservation of total anthocyanins concentration and the concentration of total phenols in red wine contaminated with B. bruxellensis yeast after storage for 90 days. Tested wine parameters: pH (3.5, 3.7 and 3.9), alcohol (13 and 14 %, v/v) and sugar (common in dry wine and wine with excess sugar of 4 g/L) had no significant effect on the content of total phenolics and total anthocyanins in wine stored for 90 days-

• Keywords: antocijani; B. bruxellensis; fenoli; kvarenje vina; termosonikacija
• Keywords (english): anthocyanins; B. bruxellensis; phenolics; thermosonication; wine spoilage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:391965
• 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: 2018-06-24 14:09:31