Usporedba fenolnog profila crnog vina i vina od kupine

master's thesis

• Title (english): Comparison the phenol profiles of the red wine and blackberry wine
• Author: Džoni Marinčić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2013-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fenolni sastav crnih vina ima višestruki utjecaj na svojstva vina. Prvenstveno se odražava na senzorske karakteristike vina (boja, okus, aroma), a brojna znanstvena istraživanja ukazuju i na njihov pozitivan utjecaj na zdravlje konzumenata. U ovom radu je promatran fenolni profil crnih vina i vina od kupine, izuzetih iz domaće i industrijske proizvodnje. U odabranim uzorcima primjenom spektrofotometrijskih metoda analize, određen je udio ukupnih fenola, neflavonoda, flavonoida, ukupnih antocijana, flavanola, intenzitet i nijansa boje te i antioksidacijski kapacitet vina. Određivanje kolorimetrijskih značajki (L*, a* i b*) provedeno je CIELAB metodom. Dobiveni rezultati su pokazali da svi ispitivani uzorci sadrže visoki udio fenolnih spojeva (antocijana) posebice oni proizvedeni u domaćinstvima. U crnim vinima zabilježen je veći udio ukupnih fenola, antocijana i flavanola dok je u kupinovim vinima zabilježen veći udio neflavonoidnih fenola i veća vrijednost za nijasu boje.

Abstract (english)

Phenolic composition of red wine has a multiple effect on the properties of wine. Primarily affects the sensory characteristics of wine (color, taste, aroma), and numerous scientific studies point to their positive effects on health of consumers. In this work was observed phenolic profile of red wines and wines from blackberries, exempt from domestic and industrial production. In selected samples using the spectrophotometric method of analysis, is determined the proportion of total phenols, nonflavonoids, flavonoids, total anthocyanins, flavanols, intensity and hue and the antioxidant capacity of wine. Determination of colorimetric characteristics (L*, a* and b*) were measured with CIELAB method. The results showed that all of the samples have high levels of phenolic compounds (anthocyanins), especially those which produced by households. In red wines there is a bigger amount of total phenols, anthocyanins, flavanols, till in wine from blackberry there is bigger amount of nonflavonoids and higher value for a color level.

• Keywords: crno vino; fenolni profil; kupinovo vino
• Keywords (english): blackberry wine; phenolic profile; red wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:410874
• 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: 2017-05-05 08:22:57