Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina

undergraduate thesis

• Title (english): Effect of high hydrostatic pressure treatment on the chemical composition of wine
• Author: Klara Gelo
• 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: 2017-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitivan je utjecaj obrade visokim hidrostatskim tlakom na kemijski sastav crnog i bijelog vina. Određivani parametri su količina ukupnih polifenola, antocijana, tanina, boje, sumpora te kisika. Uzorci bijelog i crnog vina tretirani su visokim hidrostatskim tlakom od 200, 400 i 600 MPa u trajanju od 5, 15 i 25 minuta. Ispitivanjem utjecaja visokog hidrostatskog tlaka na kemijski sastav crnog i bijelog vina utvrđeno je da nema značajnije promjene u navedenim svojstvima. Na temelju rezultata, može se zaključiti da je visoki hidrostatski tlak dobra metoda za tretiranje vina.

Abstract (english)

The aim of this thesis was to examine the effect of treatment with high hydrostatic pressure on the chemical composition of red and white wine. Determined parameters are the amount of total polyphenols, anthocyanins, tannins, color, sulfur and oxygen. The samples of red and white wine were treated with high hydrostatic pressure of 200,400 and 600 MPa in duration of 5, 15 and 25 minutes. By examining the impact of high hydrostatic pressure on the chemical composition of red and white wine it is determined that there are no significant changes in these properties. Based on the results, it can be concluded that the high hydrostatic pressure is good method of treating wine.

• Keywords: visoki hidrostatski tlak; crno vino; bijelo vino; polifenoli; antocijani; tanini; boja
• Keywords (english): high hydrostatic pressure; red wine; white wine; polyphenols; anthocyanins; tannins; color
• Language: croatian
• URN:NBN: urn:nbn:hr:159:252390
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-12 12:30:44