Utjecaj primjene enzima na sastav voćnog vina od aronije (Aronia melanocarpa)

master's thesis

• Title (english): Effect of enzyme application on the composition of chokeberry fruit wine (Aronia melanocarpa)
• Author: Ivan Vujić
• Mentor: Ana Marija Jagatić Korenika (mentor)
• Committee member: Ana Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2019-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Voćna vina su prehrambeni proizvodi dobiveni fermentacijom soka ili masulja od različitih voćnih vrsta. Voćno vino dobiveno od plodova aronije ujedno je i funkcionalna hrana zbog značajnog antioksidativnog potencijala koji proizlazi iz visoke koncentracije polifenolnih spojeva. Antioksidansi su spojevi koje usporavaju proces oksidacije te na taj način usporavaju i proces starenja. Istraživanjem će se utvrditi učinak maceracije i primjene pektolitičkih enzima na osnovne fizikalno-kemijske parametre i koncentraciju ukupnih i pojedinačnih polifenola u vinu od aronije utvrđenih pomoću spektrofotometra i tekućinske kromatografije visoke djelotvornosti (HPLC).

Abstract (english)

Fruit wines are food products obtained by fermenting juices or pomace from different fruit species. Fruit wine derived from fruits of chokeberry is also a functional food due to the significant antioxidative potential resulting from the high concentration of polyphenolic compounds. Antioxidants are substances that slow down the oxidation process and thus slow down the aging process. Research will determine the effect of maceration and application of pectolytic enzymes on basic physical and chemical parameters and the concentration of total and individual polyphenols in aronia wines by spectrophotometer and high performance liquid chromatography (HPLC) methods.

• Keywords: aronija; maceracija; pektolitički enzimi; polifenoli; voćno vino
• Keywords (english): Aronia; fruit wine; maceration; pectolytic enzymes; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:204:186663
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-10-22 06:42:48