Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine

doctoral thesis

• Title (croatian): Primjena netoplinskih tehnika kao alternativa sumporovu dioksidu u proizvodnji vina
• Author: Katarina Lukić
• Mentor: Karin Kovačević-Ganić (mentor)
• Committee member: Mladen Brnčić (predsjednik povjerenstva)
• Committee member: Marina Tomašević (član povjerenstva)
• Committee member: Leo Gracin (član 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: 2022-06-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 633/635 - Horticulture. Fruit growing. Viticulture. Gardening

Abstract

The aim of this study was to investigate the influence of non-thermal techniques (high power ultrasound, high hydrostatic pressure, and high voltage electrical discharge plasma – cold plasma) on the overall quality of red and white wines. The research was conducted on Cabernet Sauvignon and Graševina wines (Vitis vinifera L.), produced with a reduced concentration of sulfur dioxide. Optimal process parameters were determined for each technique with the aim of preserving and improving wine quality. Additionally, the influence of these non-thermal techniques in combination with the addition of antioxidants (sulfur dioxide and glutathione) was examined during 12 months of aging in bottles. Phenolic, chromatic, aroma, physicochemical and sensory characteristics of wines were analyzed. The obtained results showed that the application of different treatments resulted in different intensity of changes in wine quality. The applied techniques have shown potential in wine technology, primarily for accelerating the aging process of wine and for production of wines with a reduced concentration of sulfur dioxide.

Abstract (english)

Cilj ovog rada bio je istražiti utjecaj netoplinskih tehnika (ultrazvuk visokih snaga, visoki hidrostatski tlak i visokonaponsko električno pražnjenje plazma – hladna plazma) na cjelokupnu kvalitetu crnog i bijelog vina. Istraživanje je provedeno na vinima sorti Cabernet Sauvignon i Graševina (Vitis vinifera L.), proizvedenih sa sniženom koncentracijom sumporovog dioksida. Utvrđeni su optimalni procesni parametri za svaku tehniku s ciljem očuvanja i poboljšanja kvalitete vina. Osim navedenog, ispitan je i utjecaj ovih netoplinskih tehnika u kombinaciji s dodatkom antioksidansa (sumporov dioksid i glutation) tijekom 12 mjeseci starenja u bocama. Analizirane su polifenolne, kromatske, aromatske, fizikalno-kemijske i senzorske karakteristike vina. Dobiveni rezultati su pokazali da primjena različitih tretmana rezultira i različitim intenzitetom promjena u kvaliteti vina. Primijenjene tehnike pokazale su potencijal u tehnologiji vina, prvenstveno za ubrzavanje procesa starenja vina te za proizvodnju vina sa sniženom koncentracijom sumporovog dioksida.

• Keywords: non-thermal techniques; antioxidants; sulfur dioxide; glutathione; wine quality
• Keywords (english): netoplinske tehnike; antioksidansi; sumporov dioksid; glutation; kvaliteta vina
• Language: english
• URN:NBN: urn:nbn:hr:159:445763
• Promotion: 2022
• Study programme: Title: Postgraduate PhD Study in Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
• Type of resource: Text
• Extent: 191 str. ; 30 cm
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-11-09 14:44:13