Senzorske i kromatske karakteristike bijelog vina Graševina tretiranog netoplinskim tehnikama i antioksidansima

master's thesis

• Title (english): The sensory and chromatic characteristics of white wine Graševina treated with non-thermal techniques and antioxidants
• Author: Nina Stojanović
• 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: 2019-09-27, 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 i hladna plazma) i dodatka antioksidansa (sumporov dioksid i glutation) na senzorske i kromatske karakteristike bijelog vina Graševina nakon 12 mjeseci starenja u bocama. Senzorsko ocjenjivanje vina provedeno je koristeći hedonističku skalu od 9 odgovora, dok su kromatske karakteristike određene spektrofotometrijski, CIE L*a*b* metodom. Utvrđeno je da su dodatak antioksidansa i tretmani netoplinskim tehnikama rezultirali blagim promjenama senzorskih i kromatskih karakteristika tretiranih vina. Najveći utjecaj na senzorske karakteristike vina pokazala je primjena tehnike hladne plazme, dok je na ukupnu promjenu boje najviše utjecao ultrazvuk visokih snaga. Također je uočen pozitivan utjecaj dodatka sumporovog dioksida na senzorske karakteristike tretiranog vina.

Abstract (english)

This paper examines the influence of non-thermal techniques (high hydrostatic pressure, high power ultrasound and non-thermal plasma) and addition of antioxidants (sulfur dioxide and glutathione) on sensory and chromatic characteristics of white wine Graševina after 12 months aging in bottles. The sensory evaluation of the wine was carried out using a hedonistic scale of 9 responses, while the chromatic characteristics were determined spectrophotometrically by the CIE L*a*b* method. It has been shown that addition of antioxidants and application of non-thermal techniques resulted in mild changes in sensory and chromatic characteristics of wine. The application of non-thermal plasma technique had a greater impact on sensory characteristics of wine, while high power ultrasound most affected the total color change. A positive influence was also observed on the addition of slufur dioxide to the sensory characteristics of the treated wine.

• Keywords: ultrazvuk visokih snaga; hladna plazma; visoki hidrostatski tlak; sumporov dioksid; glutation; vino
• Keywords (english): high-power ultrasound; high hydrostatic pressure; non-thermal plasma; sulfur dioxide; glutathione; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:050120
• 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: 2020-02-03 11:18:45