Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav slobodnih antocijana vina Plavac mali i Babić

master's thesis

• Title (english): Impact of conventional and integrated fermentation and maceration on the composition on the free anthocyanins Plavac mali and Babić
• Author: Marija Nakić
• 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: 2015-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada je bilo istražiti promjene koncentracije antocijana u uzorcima vina sorte Plavac mali i Babić; proizvedenih u konvencionalnom sustavu (inoks tank) te integralnom sustavu („oxoline“ bačva) kod obje sorte. Analize su provedane na uzorcima mošta, uzorcima izuzetim tijekom alkoholne fermentacije i maceracije, uzorcima nakon prešanja te nakon jabučno-mliječne fermentacije. Udjel ukupnih antocijana određivani su pomoću tekućinske kromatografije visoke djelotvornosti (HPLC). Dobiveni rezultati su pokazali da se integralnom vinifikacijom dobivaju veće koncentracije antocijana, s tim da je Plavac mali pokazao veće koncentacije svih prisutnih antocijana. Tijekom prvih dana maceracije udjeli ukupnih antocijana su rasli s tim da su najveće postignute do šestog dana, nakon čega je došlo do pada koncentracije. Rezultati nakon jabučno-mliječne fermentacije pokazuju da su integralnom vinifikacijom dobivene veće koncentracije antocijana u odnosu na konvencionalnu vinifikaciju, s tim da je najzastupljeniji antocijan malvidin-3-O-glukozid.

Abstract (english)

The aim of this research was to explore changes in concetraction of the anthocyianin in samples of wine varieties Plavac mali and Babić; produced in conventional system (stainless steel tank) and integrated system (oxoline barrell) in both varietes of wine. Analyzes were carried out at the sample of must, samples taken after alcoholic fermentation and maceration, and samples after molding and malolactic fermentation lactic. Share of total anthocyanins were determined by high performance liquid chromatography (HPLC). The results showed that the integral vinification receive higher concentrations of anthocyanins, provided that the Plavac showed higher concentrations of all anthocyanins. During first days of maceration, share of total anthocyanins grew. The highest share was achieved sixth day, then there was a fall of concetraction. Results after malolactic fermentation show that the integral vinification obtain the highest concentration of anthocyanins, with the most common malvidin - 3 – O- glucoside.

• Keywords: antocijani; Plavac mali; Babić; integralna vinifikacija; konvencionalna vinifikacija
• Keywords (english): anthocyanins; Plavac mali; Babić; integral vinification; conventional vinification
• Language: croatian
• URN:NBN: urn:nbn:hr:159:678215
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-04 09:20:34