Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja

master's thesis

• Title (english): The effect of high power ultrasound and antioxidants additions on polyphenolic and aromatic composition of Cabernet Sauvignon wine during ageing
• Author: Maja Krhan
• Mentor: Karin Kovačević Ganić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory of Thermodynamics); Zagreb
• Defense date and country: 2019-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni sastav i aromu crnog vina Cabernet Sauvignon nakon 3 mjeseca starenja u bocama. Koncentracije ukupnih fenola, antocijana i tanina određene su primjenom spektrofotometrijskih metoda. Sastav slobodnih antocijana u vinu određen je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Spojevi arome analizirani su primjenom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME–GC/MS). Nakon tretmana utvrđeno je blago smanjenje ukupnih fenola te niže koncentracije ukupnih i slobodnih antocijana posebno u vinu sa sniženom koncentracijom antioksidansa. Također, utvrđene su nešto niže koncentracije estera, hlapivih masnih kiselina i norizoprenoida posebice u vinu sa sniženom koncentracijom sumporovog dioksida i bez dodatka glutationa.

Abstract (english)

The aim of this study was to investigate whether high-power ultrasound and antioxidants additions affects polyphenolic content and aroma of Cabernet Sauvignon wine after 3 months of bottle ageing. Concentration of total phenols, anthocyanins and tannins was determined using spectrophotometric methods. The composition of free anthocyanins in wine was determined by application of high performance liquid chromatography (HPLC). The aroma compounds were analyzed by solid-phase microextraction and gas chromatography-mass spectrometry (SPMEGC/ MS). After treatments, a slight decrease of total phenols, as well as lower concentrations of total and free anthocyanins, were observed, especially in wine with a lower concentration of antioxidants. Also, a slightly lower concentrations of esters, volatile fatty acids and norisoprenoids were determined, particularly in ultrasound treated wine with a lower concentration of sulfur dioxide and without addition of glutathione.

• Keywords: ultrazvuk visokih snaga; antioksidansi; polifenolni spojevi; aroma; vino
• Keywords (english): high power ultrasound; antioxidants; polyphenolic compoudns; aroma; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:197312
• 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: 2019-12-23 08:24:08