Utjecaj mikrooksigenacije na polifenolni sastav vina

undergraduate thesis

• Title (english): Influence of microoxygenation on the polyphenolic composition of wine
• Author: Klara Bekavac
• 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: 2019-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mikrooksigenacija je tehnika koja se sastoji od kontroliranog dodatka malenih doza kisika, a omogućava poboljšanje kvalitete vina i potencijalno skraćivanje vremena proizvodnje. Naime, primjenom ove tehnike dolazi do promjena u sastavu polifenolnih spojeva, a time i senzorskih karakteristika vina (boje, okusa i trpkoće). Najznačajnije promjene u sastavu polifenolnih spojeva uključuju: (i) smanjenje koncentracije slobodnih antocijana (ii) promjene u stupnju polimerizacije proantocijanidina, (iii) formiranje polimernih pigmenata (etilno vezanih proantocijanidin-antocijan kompleksa) te (iv) formiranje novih spojeva-piranoantocijana. Početne polifenolne karakteristike vina, doza kisika, koncentracija sumporovog dioksida kao i trenutak primjena su faktori koji značajno utječu na ishod mikrooksigenacije, dok je dugoročni učinak ove tehnike na kemijski sastav vina potrebno istražiti.

Abstract (english)

Microoxygenation is technique that consists of controlled addition of small amounts of oxygen into wine, with an attempt to improve wine quality and reduce the duration of wine production process. Application of this technique is responsible for changes in polyphenolic composition and furthermore wine sensory characteristics (color, taste and astringency). The most important phenolic changes caused by microoxygenation include: (i) decrease in the concentration of free anthocyanins, (ii) changes in the polymerization degree of proanthocyanidins, (iii) formation of polymeric pigments (ethyl-bridged proanthocyanidin-anthocyanin adducts), and (iv) formation of pyranoanthocyanins. Initial polyphenolic characteristics of wine, doses of oxygen, concentration of sulfur dioxide, as well as moment of application were found to be the most important factors influencing the effectiveness of microoxygenation, while long term effects of these technique remains to be examined.

• Keywords: mikrooksigenacija; vino; polifenolni sastav; antocijani; proantocjanidini
• Keywords (english): microoxygenation; wine; polyphenolic compounds; anthocyanins; proanhocyanidins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:351906
• 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: 2019-10-03 09:56:18