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undergraduate thesis
Alergeni u vinu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:779650
Miloš, Mara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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Miloš, M. (2016). Alergeni u vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:779650

Miloš, Mara. "Alergeni u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:779650

Miloš, Mara. "Alergeni u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:779650

Miloš, M. (2016). 'Alergeni u vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:779650

Miloš M. Alergeni u vinu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:779650

M. Miloš, "Alergeni u vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:779650

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Metadata
TitleAlergeni u vinu
Title (english)Allergens in wine
AuthorMara Miloš
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je dati pregled eksperimentalnih i kliničkih podataka o poznatim i potencijalno alergenim tvarima u vinarstvu, kao i trenutne zakonske regulative za takve tvari. Tijekom vinifikacije, grožđe, mošt i vino su osjetljivi na promjene i defekte koji bitno utječu na prihvatljivost kod potrošača s alergijama. Alergeni aditivi, kao sulfiti i lizozim iz jaja se primjenjuju radi kontrole procesa fermentacije i kvarenja vina. Biogeni amini nastali u visokim koncentracijama mogu direktno ili indirektno utjecati na toksičnost i alergijski potencijal vina. Proteinski proizvodi se koriste kao sredstva za bistrenje, za uklanjanje neželjenih netopljivih čestica i koloidnnih tvari mošta ili vina, radi poboljšanjea njihove stabilnosti i senzorskih svojstava. Neki od njih (bjelanjak, kazein, riblja želatina) imaju alergijski potencijal i prisutnost njihovih ostataka u konačnom proizvodu može predstavljati rizik za alergične osobe.
Abstract (english)
The aim of this work was to review the experimental and clinical data about known and potentially allergenic substances in wine, as well as the current legislation for such substances. During vinification, grapes, grape must and wine are sensitive to changes and defects that materially affect the acceptability among consumers with allergies. Allergens additives, like sulfites and lysozyme, are included among the wine supplements in terms of control of the fermentation process and the perishability of wine. Biogenic amines in high concentrations can directly or indirectly influence the toxicity and allergic potential of wine. Proteinous products are widely used as fining agents in wine to remove unwanted insoluble particles and colloidal materials from the must or wine, and to improve stability organoleptic properties. Some of them (egg, casein, fish gelatin) have allergic potential and the presence of their residues in the final product may pose a risk for allergic people.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:779650
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-24 13:24:29

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