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master's thesis
UTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO
2014. urn:nbn:hr:151:352010
Jurčić, Anita
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

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Jurčić, A. (2014). UTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:352010

Jurčić, Anita. "UTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:352010

Jurčić, Anita. "UTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:352010

Jurčić, A. (2014). 'UTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:151:352010

Jurčić A. UTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2014 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:151:352010

A. Jurčić, "UTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:151:352010

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TitleUTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO
Title (english)EFFECT OF FERMENTATION BY IMMOBILIZED YEAST CELLS ON THE PRESENCE OF BIOGENIC AMINES IN SOME RED WINES WINEYARD KUTJEVO
AuthorAnita Jurčić
MentorBorislav Miličević (mentor)
Committee memberVladimir Jukić
Committee memberVesna Rastija
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2014-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Biogeni amini su dušični spojevi male molekularne težine, a važni su jer u višim koncentracijama mogu uzrokovati zdravstvene probleme kod ljudi. Većinom nastaju u vinu procesom dekarboksilacije prekursora aminokiselina. Cilj ovoga istraživanja bio je ispitati mogućnost primjene imobiliziranih kvasaca u postupku fermentacije kako bi se smanjio sadržaj biogenih amina u crnom vinu. Istraživanje se odnosi na kultivare Pinot crni, Frankovka, Merlot i Syrah koji se nalaze u grupi preporučenih i dopuštenih sorti vinogorja Kutjevo smještenog u istočnom dijelu kontinentalne Hrvatske. Količina biogenih amina utvrđena je primjenom tekućinske kromatografije visoke djelotvornosti - HPLC. U svim uzorcima vina histamin je bio najzastupljeniji biogeni amin, a slijedili su ga 2 – feniletilamin i triptamin. Iz dobivenih rezultata možemo utvrditi da primjena tehnologije s imobiliziranim kvascima može utjecati na nastanak biogenih amina
Abstract (english)
Biogenic amines are nitrogenous low molecular weight compounds and at high concentrations they might have influence for human health. Biogenic amines are mainly produced in wine from amino acid precursors by decarboxylation. The aim oft this research was to study the prospects of using fermentation method with immobilized yeast cells to decrease the content of biogenic amines in red wines. The object oft this research are grape varieties Pinot noir, Frankovka, Merlot and Syrah, wich are included in group of recommended and permitted varieties of Kutjevo vineyards, located in the east part of continental Croatia. Biogenic amines were quantified using a high performance liquid chromatography – HPLC. In all wine samples, histamin was the most abundant biogenic amine followed by 2 – phenylethylamine and tryptamine. From the results obtained in this study, it can be concluded that immobilized yeast cells technology can influence on the formation of biogenic amines
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:352010
Study programmeTitle: Fruit growing, viticulture and wine; productions in:Fruit growing, Viticulture
Course: Viticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva (magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2016-02-19 10:13:14