Antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva

master's thesis

• Title (english): Antioxidant properties and color stability of indigenous međimurje wines and craft beers
• Author: Marko Žerjav
• Mentor: Sunčica Beluhan (mentor)
• Committee member: Blaženka Kos (predsjednik povjerenstva)
• Committee member: Vesna Zechner-Krpan (član povjerenstva)
• Committee member: Andreja Leboš-Pavunc (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2024-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu ispitivana su antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva. Istraživanja su provedena na tri vrste craft piva (svijetlo, crveno i tamno) te tri autohtona međimurska vina (bijelo, rose i crveno). Cilj je bio utvrditi utjecaj ukupnih polifenola na antioksidacijski kapacitet uzoraka, uz praćenje promjena u udjelu polifenolnih spojeva tijekom vremena. Promatrana je i promjena boje uzoraka tijekom 120 dana skladištenja na temperaturama od 4 °C i 37 °C. Također, praćena je redukcijska snaga uzoraka tijekom normalnog i ubrzanog starenja. Rezultati istraživanja doprinose boljem razumijevanju kvalitativnih promjena u međimurskim vinima i pivu, s naglaskom na stabilnost boje i antioksidacijski potencijal tijekom različitih uvjeta skladištenja i starenja.

Abstract (english)

This study investigates the antioxidant properties and color stability of indigenous Međimurje wines and craft beers. The research was conducted on three types of craft beer (light, red, and dark) and three indigenous Međimurje wines (white, rosé, and red). The aim was to determine the impact of total polyphenol content on the antioxidant capacity of the samples, while monitoring changes in polyphenol content over time. The color change of beer samples was also observed during 120 days of storage at temperatures of 4 °C and 37 °C. Additionally, the reduction power of the samples was monitored during normal and accelerated aging. The results contribute to a better understanding of the qualitative changes in Međimurje wines and beers, with an emphasis on color stability and antioxidant potential under different storage and aging conditions.

• Keywords: vino; craft pivo; polifenoli; antioksidacijski kapacitet; stabilnost boje
• Keywords (english): wine; craft beer; polyphenols; antioxidant capacity; color stability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:634514
• Study programme: Title: Bioprocess Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-10-24 09:37:02