Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima

master's thesis

• Title (english): The sensory and chromatic characteristics of red wine Cabernet sauvignon treated with non thermal techniques and antioxidants
• Author: Adrijana Radić
• 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: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitivan je utjecaj netoplinskih tehnika (visoki hidrostatski tlak, ultrazvuk visokih snaga, hladna plazma) i dodatak antioksidansa (sumporov dioksid i glutation) na senzorske i kromatske karakteristike crnog vina Cabernet sauvignon nakon 12 mjeseci starenja u bocama. Senzorsko ocjenjivanje provedeno je koristeći hedonistiĉku skalu od 9 odgovora, dok su kromatske karakteristike vina odreĊene spektrofotometrijskom metodom CIE L*a*b. Netoplinske tehnike i dodatak antioksidansa blago su utjecali na senzorske i kromatske karakteristike crnog vina. MeĊu primijenjenim tehnikama, visoki hidrostatski tlak i ultrazvuk visokih snaga pokazali su blaži i povoljniji uĉinak na senzorsku kvalitetu tretiranog vina. Dodatak antioksidansa, prvenstveno više koncentracije sumporovog dioksida, rezultiralo je manjim promjenama u senzorskoj kvaliteti tretiranih vina. Primijenjene tehnike, posebice visoki hidrostatski tlak, rezultirale su promjenama u kromatskim karakteristikama karakteristiĉnim za proces starenja vina.

Abstract (english)

The aim of this work was to investigate the effect of non-thermal techniques (high hydrostatic pressure, high-power ultrasound and cold plasma) and the addition of antioxidants (sulfur dioxide and glutathione) on the sensory and chromatic characteristics of red wine Cabernet sauvignon after 12 months of ageing in bottles. The sensory evaluation was performed using a hedonic scale of 9 responses, while the chromatic characteristics were determined by spectrophotometric method CIE L*a*b*. Non-thermal techniques and antioxidant additions have slightly influenced the sensory and chromatic characteristics of red wine. Among the applied techniques, high hydrostatic pressure and high-power ultrasound showed the most favourable and lighter effect on the sensory quality of the treated wine. The addition of antioxidants, particularly higher concentration of SO2, resulted in slighter changes in the sensory quality of treated wine. The applied techniques, especially high hydrostatic pressure, resulted in slight changes in the chromatic characteristic of the wine, which naturally occur during ageing.

• Keywords: netoplinske tehnike; antioksidansi; senzorsko ocjenjivanje; kromatske karakteristike; vino
• Keywords (english): non-thermal techniques; antioxidants; sensory evaluation; chromatic characteristics; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:812268
• 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: Open access
• Created on: 2019-12-13 11:15:12