Polifenolni sastav vina

undergraduate thesis

• Title (english): The polyphenolic composition of wine
• Author: Nina Macut
• 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: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Polifenoli su esencijalne molekule za fiziologiju biljaka zbog svoje uključenosti u različite funkcije poput rasta, pigmentacije, rezistencije na patogene. Polifenolni spojevi u crnom vinu imaju izrazito značajnu ulogu zbog svog utjecaja na senzorska svojstva kao što su gorčina, trpkoća i boja. Prisutnost u većoj ili manjoj količini također utječe na stabilnost i dozrijevanje vina, na njegov miris i okus te na hranjive vrijednosti vina. Sastav polifenolnih spojeva i njihov međusobni odnos je određen sortom grožđa, ali značajan utjecaj imaju i uvjeti uzgoja, klima te godina berbe. Zbog svojih svojstava mogu se koristiti pri određivanju autentičnosti vina. Veće ili manje količine polifenolnih spojeva u vinu ovise o sorti, stupnju zrelosti pri berbi, zdravstvenog stanja grožđa i niza drugih čimbenika, a ponajviše o tehnološkom postupku prerade.

Abstract (english)

Phenolic compounds are essential molecules for plant physiology because of their involvement in various functions such as growth, pigmentation and pathogen resistance. Phenolic compounds in red wine play a particularly significant role due to their influence on sensory chaaracteristics such as bitterness, agitation and color. The presence of these compounds in greater or lesser amount also affects the stability and maturation of the wine, its aroma and taste and the nutritional value of the wine. The composition of the phenolic compounds and their interrelationship is determined by the grape variety, but the growing conditions, the climate and the year of harvest. Due to their properties, they can be used in determining the authenticity of wine. Higher or lower amounts of phenolic compounds in wine depend on the variety, the degree of ripeness at harvest, the health status of the grapes and a number of other factors, but most notably is the technological processing process.

• Keywords: antioksidans; grožđe; polifenoli; vino; vinova loza
• Keywords (english): antioxidant; grapes; grapevine; polyphenols; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:071945
• 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: Access restricted to students and staff of home institution
• Created on: 2019-09-27 08:45:12