The Influence of Concentration by a Membrane Nanofiltration Process on the Colour Compounds of Conventional and Organic Cabernet Sauvignon Wine
| Autor: | Petanjak, Katarina |
|---|---|
| Přispěvatelé: | Pichler, Anita, Ivić, Ivana |
| Jazyk: | chorvatština |
| Rok vydání: | 2022 |
| Předmět: |
organic wine
nanofiltracija colour polifenolni spojevi Cabernet Sauvignon konvencionalno vino ekološko vino boja BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo konvencionalno vino Cabernet Sauvignon ekološko vino Cabernet Sauvignon vino polyphenolic compounds nanofiltration wine BIOTECHNICAL SCIENCES. Food Technology. Engineering conventional wine |
| Popis: | Cilj ovog diplomskog rada bio je ispitati utjecaj koncentriranja procesom nanofiltracije na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon. Koncentriranje je provedeno na uređaju LabUnit M20 uz primjenu kompozitnih membrana tipa Alfa Laval NF M20 pri tlakovima od 25, 35, 45 i 55 bara pri različitim temperaturnim režimima (s primjenom i bez primjene hlađenja). U početnim uzorcima vina i dobivenim retentatima određeni su ukupni polifenoli i flavonoidi, monomerni antocijani, polimerna boja, antioksidacijska aktivnost, pojedini polifenolni spojevi te parametri boje. Nakon provedene nanofiltracije, zabilježeno je smanjenje vrijednosti ukupnih polifenola i flavonoida te smanjenje antioksidacijske aktivnosti. Upotreba visokog tlaka uz hlađenje pogodovala je boljem zadržavanju, dok je primjena tlaka od 25 bara bez hlađenja uzrokovala znatan gubitak navedenih spojeva. Malo veće vrijednosti ukupne promjene boje dobivene su u retentatima ekološkog vina u usporedbi s retentatima konvencionalnog vina. Retencija pojedinih polifenolnih spojeva ovisila je o vrsti vina, temperaturnom režimu i primijenjenom tlaku. The aim of this graduate thesis was to examine the influence of concentration with nanofiltration on the colour compounds of conventional and organic Cabernet Sauvignon wine. Concentration was performed on a laboratory filter LabUnit M20 using Alfa Laval NF M20 composite membranes at pressures of 25, 35, 45 and 55 bar, and at different temperature regimes (with and without cooling). In initial wine samples and obtained retentates, total polyphenols and flavonoids, monomeric anthocyanins, polymer colour, antioxidant activity, individual polyphenolic compounds and colour parameters were determined. After nanofiltration, a decrease in total polyphenols and flavonoids and a decrease in antioxidant activity were observed. The usage of high pressure with cooling favoured the retention, while the application of the pressure of 25 bar without cooling caused a significantly loss of these compounds. Slightly higher values of the total colour change were obtained in the retentates of organic wine compared to the retentates of conventional wine. The retention of individual polyphenolic compounds depended on the type of wine, temperature regime and applied pressure. |
| Databáze: | OpenAIRE |
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