Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja

master's thesis

• Title (english): Impact of high hydrostatic pressure and antioxidant addition on the wine polyphenolic and aroma composition during ageing
• Author: Valentina Magdić
• 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: 2019-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka (200 MPa, 5 minuta) i dodatka antioksidansa (sumporov dioksid i glutation) na sastav polifenolnih spojeva i aromu bijelog vina Graševina te crnog vina Cabernet Sauvignon nakon 12 mjeseci starenja u bocama. Koncentracija ukupnih fenola, tanina i antocijana određene su primjenom spektrofotometrijskih metoda, dok je koncentracija fenolnih kiselina, flavanola i slobodnih antocijana određena primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Spojevi arome identificirani su i kvantificirani plinskom kromatografijom s masenom spektrometrijom (GC/MS). Dobiveni rezultati pokazali su kako tretiranje bijelog vina nije uzrokovalo značajne promjene u sastavu polifenolnih spojeva nakon 12 mjeseci starenja, međutim utjecalo je na smanjenje koncentracije pojedinih spojeva arome (estera, viših alkohola i masnih kiselina), pri čemu je dodatak glutationa pokazao učinkovito djelovanje. Tretiranje crnog vina nakon 12 mjeseci starenja značajno je utjecalo na smanjenje koncentracije ukupnih i slobodnih antocijana, međutim nije utjecalo na značajnije promjene u sastavu arome.

Abstract (english)

The aim of this study was to investigate the influence of high hydrostatic pressure (200 MPa, 5 minutes) and antioxidant addition (sulfur dioxide and glutathione) on the phenolic and aroma composition of white wine Graševina and red wine Cabernet Sauvignon after 12 months of ageing in the bottles. Concentration of total phenols, tannins and anthocyanins was determined using spectrophotometric methods, while the concentration of phenolic acids, flavanols and free anthocyanins was determined by high performance liquid chromatography (HPLC). The aroma compounds were identified and quantified by gas chromatography-mass spectrometry (GC/MS). The obtained results showed that the treatment of white wine did not cause significant changes in the composition of polyphenolic compounds after 12 months of ageing, however, it had the effect of reducing the concentration of certain aroma compounds (esters, higher alcohols and fatty acids), whereby addition of glutathione proved to be effective. Treatment of red wine after 12 months of ageing significantly reduced concentrations of total and free anthocyanins, but did not significantly affect changes in aroma composition.

• Keywords: vino; visoki hidrostatski tlak; polifenolni spojevi; aroma; starenje
• Keywords (english): wine; high hydrostatic pressure; phenolic compounds; aroma; ageing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:817019
• 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: 2020-01-29 14:57:06