Određivanje boje u voćnim vinima

undergraduate thesis

• Title (english): Color analysis of fruit wine
• Author: Jelena Margetić
• Mentor: Mara Banović (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: 2012-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Voćna vina proizvode se još od razdoblja drevnog Egipta. Kroz povijest njihov je značaj, kao prehrambenog proizvoda, sve više dobivao na važnosti. Suvremena industrija voćnih vina kao i svjetsko tržište tih proizvoda intenzivno se razvijaju. Voćna su vina posebna kategorija vina u koju ne ubrajamo vina od grožđa, a mogu se proizvoditi od različitih vrsta voća. Polifenolni sastav voćnih vina ključni je dio njihove kemijske strukture, prije svega zbog njihove snažne antioksidativne aktivnosti, ali i pigmentacijske funkcije. Boja crvenih vina definirana je polifenolnim pigmentima antocijanima. Cilj ovog rada bio je odrediti udio antocijana i parametara koji opisuju boju vina, primjenom spektrofotometrijskih i CIELAB metoda. Među ispitivanim uzorcima, najveći udio antocijana i najintenzivnije obojenje zabilježeno je u vinima od ribizla, kupine i višnje.

Abstract (english)

Fruit wines were manufactured since ancient Egypt and throughout the history their importance, as food product, was constantly growing. Modern fruit wine industry, as well as the global market, is developing considerably. Fruit wines are special cathegory of wines which do not include grape wines. They can be produced using all kinds of fruit, in well defined production process. Polyphenol composition of fruit wines is a crucial part of wine chemical structure because that group of compounds have affective antioxsidative activity, as well as pigmentation function. Color of red wines is defined by anthocyanin. The purpose of this work was to determine anthocyanin concentration and wine color parameters using spectrofotometric and CIELAB methods. Amoung the analysed fruit wines samples maximum anthocyanin concentration and color intensity was noted in currant, cherry and blackberry wines.

• Keywords: antocijani; boja; voćna vina
• Keywords (english): anthocyaninis; color; fruit wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:893996
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-15 10:11:09