Stabilnost antocijana i boje vina tijekom starenja u boci

master's thesis

• Title (english): Anthocyanins and color stability of wine during bottle aging
• Author: Dora Benšek
• Mentor: Natka Ćurko (mentor)
• Committee member: Karin Kovačević-Ganić (predsjednik povjerenstva)
• 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: 2020-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Antocijani su nestabilni polifenolni spojevi koji tijekom proizvodnje, dozrijevanja i starenja vina sudjeluju u velikom broju kemijskih reakcija te utječu na kvalitetu i senzorske karakteristike vina, u prvom redu boju. Cilj ovog rada bio je ispitati promjene u sastavu ukupnih i slobodnih antocijana te boje vina Cabernet Sauvignon, odnosno njihovu stabilnost u reduktivnim uvjetima tijekom 12 mjeseci starenja u boci. Stabilnost ukupnih antocijana određena je spektrofotometrijski, dok je stabilnost slobodnih antocijana (antocijan-3-O-glukozida, antocijan-3-O-glukozid acetata i antocijan-3-O-glukozid p-kumarata) ispitana primjenom tekućinske kromatografije visoke djelotvornosti. Kromatske karakteristike vina određene su CIElab metodom. Dobiveni rezultati ukazuju na značajno smanjenje koncentracije ukupnih i slobodnih antocijana tijekom 12 mjeseci starenja vina u boci. Najveću stabilnost među antocijan-3-O-glukozidima pokazao je peonidin-3-O-glukozid, a najmanju cijanidin-3-O-glukozid. Malvidin-3-O-glukozid acetat i p-kumarat pokazali su manju stabilnost od peonidin-3-O-glukozid acetata i p-kumarata. Utvrđena je vidljiva promjena boje nakon 3 mjeseca i očigledno odstupanje boje vina nakon 6 i 12 mjeseci starenja vina u boci.

Abstract (english)

Anthocyanins are very unstable phenolic compounds that undergo various chemical changes during wine production, maturing and aging. These changes affect wine quality and sensory characteristics, primarily wine color. The aim of this study was to examine stability of total and free anthocyanins, as well as color during 12 months of reductive aging in the bottles. The stability of total anthocyanins was determined spectrophotometrically, while stability of free anthocyanins [anthocyanin-3-O-glucosides, anthocyanin-3-O-(6-O-acetyl)glucosides and anthocyanin-3-O-(6-O-p-coumaroyl)glucosides] were determined using high performance liquid chromatography (HPLC). Chromatic changes were determined by CIElab method. The obtained results showed significant decrease in the concentration of total and free anthocyanins during 12 months of bottle aging. Among analyzed anthocyanin-3-O-glucosides, peonidin-3-O-glucosid showed the highest, while cyanidin-3-O-glucosid the lowest stability. Also, 3-O-(6-O-acetyl)glucoside and 3-O-(6-O-p-coumaroyl)glucoside of malvidin showed higher stability then those of peonidin. Visible color changes were detected after 3 months while very obvious difference of wine color was determined after 6 and 12 months of wine aging in the bottles.

• Keywords: antocijani; boja vina; starenje u boci; HPLC; CIElab
• Keywords (english): anthocyanins; color; bottle aging; HPLC; CIElab
• Language: croatian
• URN:NBN: urn:nbn:hr:159:036871
• 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: 2021-01-21 09:44:11