Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina

Čagalj, Petra

prikaz prve stranice dokumenta Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina

Access restricted to students and staff of home institution

master's thesis

Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:368722

Čagalj, Petra

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Request a copy
of the document

Cite this document

APA 6th Edition

Čagalj, P. (2010). Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:368722

MLA 8th Edition

Čagalj, Petra. "Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:368722

Chicago 17th Edition

Harvard

Čagalj, P. (2010). 'Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:368722

Vancouver

Čagalj P. Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:368722

IEEE

P. Čagalj, "Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:368722

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:368722

Please login to the repository to save this object to your list.

Metadata

Title	Utjecaj ultrazvuka visoke snage na bakterije mliječnog vrenja i senzorsku kvalitetu vina
Title (english)	Effect of high iontensity ultrasound on lactic acid bacteria and sensory quality of wine
Author	Petra Čagalj
Mentor	Leo Gracin (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) Zagreb
Defense date and country	2010-06-11, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Potencijalna upotreba ultrazvučnih valova za kontrolu mikroorganizama u vinu je neistražena. To onemogućava određivanje mogućnosti primjene ultrazvuka visokog intenziteta u tehnologiji vina. Bakterije mliječnog vrenja (BMV) su prisutne u svim moštovima i vinima, a odgovorne su za provođenje jabučno mliječne fermentacije. Osim toga pod određenim uvjetima mogu također uzrokovati nepoželjne promjene u aromi vina koje vino čine nepitkim, stoga je bitno provoditi jabučno mliječnu fermentaciju u kontroliranim uvjetima. Ovim radom želi se istražiti kako ultrazvuk visoke snage pri frekvenciji 24 kHz ultrazvučnom sondom nominalne snage 400 W utječe na bakterije mliječnog vrenja i senzorsku kvalitetu vina. Pripremljeni uzorci vina tretirani su protočnim ultrazvukom. Fourier-ovom transformacijom infracrvene spektroskopije (FTIR) određivali su se parametri vina. Nacjepljivanjem uzoraka vina na selektivne podloge dokazano je da su BMV prisutni u vinu. Rezultatima ispitivanja utvrđeno je da povišenja temperatura i produljeno djelovanje ultrazvuka imaju negativan utjecaj na aromu vina. Utvrđeno je da se rezistentnost bakterija mliječnog vrenja u vinu, smanjuje povećanjem temperature i produljenjem vremena tretmana ultrazvukom nominalne snage 400 W i frekvencije 24 kHz.
Abstract (english)	Potential use of ultrasonic waves to control microorganisms in wine is unknown. This prevents the possibility of determining the application of high intensity ultrasound in the wine technology. The lactic acid bacteria (LAB) are present in all musts and wine, and are responsible for conducting malolactic fermentation. Furthermore, under certain conditions they may also cause undesirable changes in the flavor of wine make wine undrinkable, so it is important to conduct malolactic fermentation under controlled conditions. The aim of this thesis was to examine how high intensity ultrasound at a frequency 24 kHz with a ultrasound probe with a nominal power of 400 W effects lactic acid bacteria and sensory quality of wine. Prepared samples of wine were treated with flow ultrasound. With the Fourier-transform infrared spectroscopy (FTIR) the parameters of the wine were determined. Inoculation of samples of wine on selective media showed that the LAB were present in wine. It was determined that higher temperatures and prolonged action of ultrasound have a negative impact on wine aroma. It was determined that the resistance of wine lactic alid bacteria, decreases with increase of temperature and prolonged time of treatment with ultrasound nominal power of 400 W and frequency 24 kHz.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:368722
Study programme	Title: Food Technology; specializations in: Food Engineering Course: Food Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-08-28 12:55:59

Nacionalna i sveučilišna knjižnica u Zagrebu

Dabar