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undergraduate thesis
Utjecaj metode vinifikacije na profil tvari boje crnog vina
završni rad
2022. urn:nbn:hr:167:415923
Pranjković, Lorena
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Pranjković, L. (2022). Utjecaj metode vinifikacije na profil tvari boje crnog vina : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:415923

Pranjković, Lorena. "Utjecaj metode vinifikacije na profil tvari boje crnog vina : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:415923

Pranjković, Lorena. "Utjecaj metode vinifikacije na profil tvari boje crnog vina : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:415923

Pranjković, L. (2022). 'Utjecaj metode vinifikacije na profil tvari boje crnog vina : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:415923

Pranjković L. Utjecaj metode vinifikacije na profil tvari boje crnog vina : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:167:415923

L. Pranjković, "Utjecaj metode vinifikacije na profil tvari boje crnog vina : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:415923

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Metadata
TitleUtjecaj metode vinifikacije na profil tvari boje crnog vina : završni rad
Title (english)Influence of red wine vinification procedure on the profile of red wine color components : bachelor thesis
AuthorLorena Pranjković
MentorIvana Generalić Mekinić (mentor)
Committee memberOlivera Politeo (predsjednik povjerenstva)
Committee memberMladenka Šarolić (član povjerenstva)
Committee memberIvana Generalić Mekinić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Crno vino je jedan od najstarijih poljoprivredno-prehrambenih proizvoda koji se dobiva procesom vinifikacije tijekom kojeg se iz pokožice bobica u grožđani sok ekstrahiraju tvari boje. Boja crnog vina je primarni vizualni kriterij po kojem se procjenjuje kategorija i kvaliteta vina, a ona potječe od fenolnih spojeva koji su najznačajnija grupa fitokemikalija u pokožici crnog grožđa. Glavni nosioci prepoznatljive crvene boje vina su antocijani, prirodni pigmenti koji reflektiraju svjetlost u rasponu od crvene do plave boje vidljivog spektra, a procesom maceracije prelaze u vino. U ovom radu se pobliže objašnjava klasična maceracija, termovinifikacija i maceracija uz dodatak pektolitičkih enzima te njihov utjecaj na profil tvari crnog vina. U uzorcima vina sakupljenim tijekom vinifikacije crnog grožđa Babica navedenim postupcima određeni su parametri boje (intenzitet boje (IB), nijansa boje (NB), optička gustoća (OG) te sadržaj antocijana, praćene su promjene istih i doneseni zaključci.
Abstract (english)
Red wine is one of the oldest food-agricultural products obtained by vinification during which color substances from grape skins are extracted into grape juice. Red wine color is used as the primary visual criterion to evaluate wine quality, and it is derived from phenolic compounds which are the most significant group of phytochemicals present in red grape skin. Main carriers of the red wine's distinguishable color are anthocyanins, natural pigments that reflect light in the range from red to blue color of visible spectrum, and they are transferred to the wine by maceration. This paper will closely explain traditional maceration, thermovinification, and pectolytic enzyme-assisted macerations and its influence on the profile of red wine colour substances. Samples are collected during the mentioned vinification procedures of the red grapes from the Babica variety and different color parameters (color intensity (CI), color hue (H) and optical density (OD)) and anthocyanin content are detected and discussed, as well as changes of these parameters during the vinification.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:415923
Study programmeTitle: Food technology - undergraduate - university
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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-01-18 10:34:31