Određivanje polifenolnih spojeva u bijelom vinu

undergraduate thesis

• Title (english): Determination polyphenols in white wine
• Author: Gabrijela Petrušić
• 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: 2013-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Polifenolni spojevi jedni su od najznačajnijih sastojaka vina i direktno su povezani sa bojom, trpkoćom, gorčinom i antioksidacijskim karakteristikama, poznatim po pozitivnom utjecaju na zdravlje. Cilj ovog rada bio je odrediti polifenolni sastav vina Malvazija istarska. Uzorci vina proizvedeni su iz grožđa uzgojenog na četiri različita tla (crveno, crno, sivo i bijelo). Uzorci su analizirani tehnikom tekućinske kromatografije visoke djelotvornosti (HPLC) uz PDA detektor. Rezultati istraživanja pokazuju da je udio polifenolnih spojeva najveći u uzorku vino 4 sa sivog tla.

Abstract (english)

Polyphenols are among the most important ingridients of wine and are directly interrelated with the colour, bitterness, acerbity and antioxidative properties, known for their positive impact on the health. The objective of this research is to determinate how much the polyphenols contains Istrian malvasia. Samples of wines are produced from grapes cultivated on four different types of soil (red, black, white and grey). We used chromatogram tests with PDA detector for our samples and determined quantity of polyphenols. Research has shown that concentration of polyphenols is highest in sample wine 4, from grey soil.

• Keywords: polifenoli; HPLC; aroma
• Keywords (english): polyphenols; HPLC; flavour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:789992
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 07:37:13