Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina

undergraduate thesis

• Title (english): The Impact of Pectolytic Enzymes on the Colorimetric Characteristics of Red Wine
• Author: Blaženka Buntić
• Mentor: Mara Banović (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: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj primjene pektolitičkih enzima (Vinozym Vintage FCE i Sihazym Extro) na boju crnog vina. Utjecaj enzima praćen je u odnosu na standardnu proizvodnju, maceracijom grožđa iste kakvoće, u istim uvjetima, bez dodatka enzima. Za vinifikaciju je odabrano grožđe sorte Babica i Crljenak kaštelanski iz vinograda na području Kaštela. Uzorci za praćenje kolorimetrijskih karakteristika su izuzimani prije i nakon dodatka SO2, tijekom maceracije, te nakon prvog i drugog pretoka. Kolorimetar Konica Minolta korišten je za određivanje CIELAB vrijednosti: svjetlina (L), parametri a* (crvenilo) i b* (žutilo) te intenzitet (C) i nijansa (H). Iako su enzimi imali različit utjecaj na pojedine značajke boje kod ispitivanih sorti, njihova primjena pokazala je pozitivan utjecaj u odnosu na uzorke proizvedena standardnim postupkom.

Abstract (english)

The aim of this study was to investigate the effect of pectolytic enzymes (Vinozym Vintage FCE and Sihazym Extro) on the colour of red wine. The effect of the enzymes was compared with standard maceration of the grapes of the same quality, in the same conditions, without addition of enzymes. Grape varieties Babica and Crljenak kaštelanski, from the area of Kaštela, were chosen for vinification. Samples for measuring the colorimetric characteristics are collected before and after addition of SO2, during the maceration and after first and second racking. Konica Minolta Colorimeter was used to determine CIELAB values: brightness (L), parameters a * (redness) and b * (yellowness) and intensity (C) and hue (H). Although the enzymes had different effect on color characteristics their application has shown positive effect compared to the samples produced by a standard procedures.

• Keywords: CIELAB; crno vino; maceracija; pektolitički enzimi
• Keywords (english): CIELAB; maceration; pectolytic enzymes; red wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:679416
• 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: Open access
• Created on: 2017-04-21 12:23:43