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doctoral thesis
Utjecaj procesa proizvodnje na formiranje biogenih amina u vinu
2012. urn:nbn:hr:159:857013
Kosić, Urška
University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

Kosić, U. (2012). Utjecaj procesa proizvodnje na formiranje biogenih amina u vinu (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:857013

Kosić, Urška. "Utjecaj procesa proizvodnje na formiranje biogenih amina u vinu." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:857013

Kosić, Urška. "Utjecaj procesa proizvodnje na formiranje biogenih amina u vinu." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:857013

Kosić, U. (2012). 'Utjecaj procesa proizvodnje na formiranje biogenih amina u vinu', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:857013

Kosić U. Utjecaj procesa proizvodnje na formiranje biogenih amina u vinu [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:857013

U. Kosić, "Utjecaj procesa proizvodnje na formiranje biogenih amina u vinu", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:857013

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Metadata
TitleUtjecaj procesa proizvodnje na formiranje biogenih amina u vinu
Title (english)Influence of winemaking practices on biogenic amine production in wine
AuthorUrška Kosić
MentorKarin Kovačević-Ganić (mentor)
Committee memberLeo Gracin (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2012-10-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		663 - Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry
Abstract
Praćen je utjecaj vinifikacije, skladištenja i kontaminacije kvasca Brettanomyces na formiranje biogenih amina u vinu sorte Teran sa istarskog vinorodnog područja. Biogeni amini određeni su tekućinskom kromatografijom visoke djelotvornosti (HPLC) uz fluorescentnu detekciju. U vinu su određeni sljedeći biogeni amini: histamin, serotonin, tiramin, spermidin, triptamin, 2- feniletilamin, putreskin, kadaverin i spermin. Najveći udjel biogenih amina određen je tijekom inducirane jabučno-mliječne fermentacije.
Abstract (english)
Concentration of biogenic amines in grape variety Teran from growing regions in Istria were determined during winemaking practices, storage and effect of the yeast Brettanomyces affecting the formation of biogenic amines were investigated. Biogenic amines were determinated by highperformance liquid chromatography (HPLC) with fluorescence detection. Determinated biogenic amines were: histamine, serotonine, tyramine, spermidine, tryptamine, 2- phenylethylamine, putrescine, cadaverine and spermine. The maximum concentration of biogenic amines was detected after induced malolactic fermentation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:857013
Promotion2013-06-30
Study programmeTitle: Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-16 11:22:08