Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina

undergraduate thesis

• Title (english): The influence of high power ultrasound on physico-chemical and sensory properties of wine
• Author: Ana Marušić
• 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: 2018-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Sumporov dioksid je jedan od najčešće korištenih aditiva u proizvodnji vina zbog svojeg antioksidativnog i antimikrobnog djelovanja. U ovom radu ispitivan je utjecaj ultrazvuka visokih snaga, netoplinske metode koja predstavlja novi enološki postupak kao alternativu uporabi sumporovog dioksida, na fizikalno-kemijska i senzorska svojstva vina. Ultrazvučni tretmani su provođeni na vinima Cabarnet Sauvignon i Graševina vinogorja Erdut u trajanju od 3 i 9 minuta, sondom promjera 12.7 mm te amplitudama jakosti 25, 50, 75 i 100 %. Neposredno nakon tretmana u kontrolnim i tretiranim uzorcima određene su koncentracija slobodnog i ukupnog sumporovog dioksida, koncentracija otopljenog kisika te kromatske karakteristike. Utvrđeno je da upotreba ultrazvuka visokih snaga sondom promjera 12,7 mm, pri različitim procesnim parametrima (trajanje tretmana i amplituda), rezultira blagim promjenama fizikalno-kemijskih i senzorskih svojstava tretiranih vina.

Abstract (english)

Sulfur dioxide is one of the most used additives in wine production due to its antioxidant and antimicrobial activity. This paper examines the influence of high power ultrasound, a nonthermal method that represents a new enological process as an alternative to the use of sulfur dioxide, on physico-chemical and sensory properties of wine. Ultrasound treatments were carried out on Cabernet Sauvignon and Graševina wine, vineyards Erdut for 3 and 9 minutes with 12.7 mm diameter probe and amplitudes 25, 50, 75 and 100 %. Immediately after the treatment, the concentrations of free and total sulfur dioxide, dissolved oxygen and chromatic characteristics were measured in control and treated samples. It has been shown that the use of high power ultrasound with a 12.7 mm probe, with different processing parameters (duration of treatment and amplitude), results in slight changes in physicochemical and sensory properties of treated wines.

• Keywords: kisik; kromatske karakteristike; sumporov dioksid; ultrazvuk visokih snaga; vino
• Keywords (english): high frequency ultrasound; wine; sulfur dioxide; chromatic characteristics; oxygen
• Language: croatian
• URN:NBN: urn:nbn:hr:159:410895
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-09-12 07:48:31