Utjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon

master's thesis

• Title (english): Impact of high hydrostatic pressure on composition of polyphenols and chromatic characteristics of wine Cabernet Sauvignon
• Author: Edi Ružman
• Mentor: Natka Ćurko (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: 2019-07-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Visoki hidrostatski tlak netoplinska je metoda obrade hrane, a potencijal ove tehnologije kao enološke prakse je nedovoljno istražen. Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka od 200, 400 i 600 MPa u trajanju od 5, 15 i 25 minuta na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon. Koncentracija ukupnih fenola, tanina, antocijana i kromatske karakteristike (svjetlina, akromatske osi a i b, kromatičnost i kut tona boje) određene su primjenom spektrofotometrijskih metoda. Koncentracija slobodnih antocijana određena je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Dobiveni rezultati pokazali su kako je utjecaj tretmana visokim hidrostatskim tlakom ovisio o primijenjenom tlaku te duljini tretiranja. Primjena tretmana od 200 MPa tijekom 5 minuta nije rezultirala značajnijim promjenama u sastavu polifenola i kormatskih karakteristika. S druge strane, primjena viših tlakova kroz dulje vrijeme, a posebice 600 MPa tijekom 15 i 25 minuta uzrokovala je značajan pad koncentracije ukupnih fenola, ukupnih i slobodnih antocijana, kao i porast kromatskih parametara.

Abstract (english)

High hydrostatic pressure is a non-thermal food processing method. However, potential of this technology as enological practice has not been profoundly studied. The aim of this study was to investigate the influence of high hydrostatic pressure of 200, 400 and 600 MPa after treatment of 5, 15 and 25 minutes on the polyphenolic and the chromatic characteristics of wine Cabernet Sauvignon. Analysis of total phenols, tannins, anthocyanins and chromatic characteristics (lightness, a value, b value, chroma, hue angle) was performed using spectrophotometric methods. Analysis of free anthocyanins was conducted by high performance liquid chromatography (HPLC). The results obtained showed that the effect of high hydrostatic treatment was depended on the applied pressure and treatment duration. The application of 200 MPa treatment for 5 minutes did not result in significant changes of polyphenolic and chromatic characteristics. Application of higher pressures over a long period of time, and in particular 600 MPa, during 15 and 25 minutes, caused a significant decrease in the concentration of total phenols, total and free anthocyanins, as well as the increase of chromatic parameters.

• Keywords: vino; visoki hidrostatski tlak; polifenoli; kromatske karakteristike; Cabernet Sauvignon
• Keywords (english): wine; high hydrostatic pressure; polyphenols; chromatic characteristics; Cabernet Sauvignon
• Language: croatian
• URN:NBN: urn:nbn:hr:159:506285
• 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: Access restricted to students and staff of home institution
• Created on: 2019-12-05 13:26:22