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undergraduate thesis
Određivanje tvari boje u crnim vinima erdutskog vinogorja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:927122
Andrašek, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Andrašek, I. (2015). Određivanje tvari boje u crnim vinima erdutskog vinogorja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:927122

Andrašek, Iva. "Određivanje tvari boje u crnim vinima erdutskog vinogorja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:927122

Andrašek, Iva. "Određivanje tvari boje u crnim vinima erdutskog vinogorja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:927122

Andrašek, I. (2015). 'Određivanje tvari boje u crnim vinima erdutskog vinogorja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:927122

Andrašek I. Određivanje tvari boje u crnim vinima erdutskog vinogorja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:927122

I. Andrašek, "Određivanje tvari boje u crnim vinima erdutskog vinogorja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:927122

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Metadata
TitleOdređivanje tvari boje u crnim vinima erdutskog vinogorja
Title (english)Determination of color substances of red wines from erdut vineyard
AuthorIva Andrašek
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2015-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Boja vina uz okus daje karakter vinu te se prema intenzitetu boje i tonu vino može svrstati u određenu kategoriju. Polifenolni spojevi imaju presudnu ulogu u boji vina, međutim vrlo malo utječu na okus vina. Antocijani, razvijeni u lišću fotosintetskih biljaka, služe kao zaštita od foto-oštećenja UV i plavo-zelenog svjetla. Važnost antocijana u vinu nije samo u tome što su oni glavni nositelji boje crnih vina, već i to što je znanstveno dokazano njihovo pozitivno djelovanje na ljudsko zdravlje koje se zasniva na njihovom antioksidativnom djelovanju u organizmu čovjeka. Cilj ovog istraživanja bio je odrediti sadržaj flavonoida, polifenola i antocijana te antioksidativnu aktivnost u crnim vinima erdutskog vinogorja u istočnoj Slavoniji, tijekom dvije uzastopne berbe. Ispitivani uzorci crnih vina bili su Merlot, Pinot crni i Cabernet Sauvignon. Utvrdili smo da sorta, položaj vinograda i klimatski uvjeti utječu na sadržaj flavonoida, polifenola i antocijana te antioksidativno djelovanje u crnim vinima. Rezultati analiziranih vina pokazali su da nema značajne razlike u antioksidativnom djelovanju između ispitivanih vina. Crno vino iz Erdutskih vinograda, sorte Pinot crni imalo je najveći sadržaj antocijana u odnosu na ostala ispitivana vina.
Abstract (english)
Color of a wine as well as a flavour gives character to the wine, and according to the intensity of the color, wine can be categorized. Polyphenols play a crucial role in the colour of red wine; however they contribute little to the taste of wine. Anthocyanins, developed in the leaves of photosynthetic plants as protection from the photo-damage of UV and bluegreen light. Importance of anthocyanins is because of their scientifically proved positive impact on human’s health as anti-oxidants. The aim of this study was to determinate quantity of flavonoids, polyphenol and anthocyanin content in red wines from Erdut vineyard in Eastern Slavonia during two consecutive vintages. The examined samples of red wines were Merlot, Pinot noir and Cabernet Sauvignon. It was found that variety, vineyard position and climatic conditions were affected on antioxidant activity, flavonoids, polyphenol and anthocyanin content in red wines. The results of analyzed wines showed that there were no significant differences in antioxidant activity between all of examined wines. The red wine from Erdut vineyards, variety Pinot noir had the highest content of anthocyanins compared to all examined wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:927122
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 Osijek
Created on2015-12-08 17:01:17

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