Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip

master's thesis

• Title (english): Influence of maceration and antioxidants addition (glutathione and sulphur dioxide) on the phenolic composition and color of Pošip wine
• Author: Katarina Primorac
• 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: 2015-12-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Maceracija se sve češće rabi u vinifikaciji bijelih vina u svrhu dobivanja vina kompleksnije i bogatije strukture i arome. Maceracijom dolazi do ekstrakcije polifenolnih spojeva koji osim pozitivnih svojstava sa sobom nose i potencijalne opasnosti od oksidacije i posmeđivanja. Cilj ovog rada je bio uočiti utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina u odnosu na vino proizvedeno bez maceracije. Uzorci vina su analizirani spektrofotometrijskim metodama te metodom tekućinske kromatografije visoke djelotvornosti (HPLC). Rezultati su pokazali veće koncentracije polifenolnih spojeva kao i izraženiju boju u maceriranim uzorcima, dok se među različitim dodacima antioksidansa najučinkovitija pokazala kombinacija povećane doze sumporovog dioksida i glutationa.

Abstract (english)

Maceration is becoming a regular part of white wine production because it can improve the structure, aroma and flavor complexity. Skin contact process also causes a greater extraction of phenolic components. The aim of this study was to evaluate the influence of maceration and the antioxidants addition on the phenolic content and color of Pošip wine. The results were compared with those from a control wine obtained without maceration. All individual polyphenols were analyzed by spectrophotometry and high performance liquid chromatography (HPLC). The results showed higher concentration of phenolic compounds in macerated samples as well as higher color intensity. As regards the antioxidants addition, combination of higher dose of sulphur dioxide and glutathione showed to be the most effective.

• Keywords: Pošip; polifenolni spojevi; maceracija; glutation; sumporov dioksid
• Keywords (english): Pošip; polyphenolic compounds; maceration; glutathione; sulphur dioxide
• Language: croatian
• URN:NBN: urn:nbn:hr:159:978753
• 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: 2017-04-27 10:17:35