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master's thesis
Utjecaj vremena odležavanja na kvascu na udio biogenih amina u pjenušcima kultivara Syrah
2020. urn:nbn:hr:151:287649
Malčić, Ivan
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

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Malčić, I. (2020). Utjecaj vremena odležavanja na kvascu na udio biogenih amina u pjenušcima kultivara Syrah (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:287649

Malčić, Ivan. "Utjecaj vremena odležavanja na kvascu na udio biogenih amina u pjenušcima kultivara Syrah." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:287649

Malčić, Ivan. "Utjecaj vremena odležavanja na kvascu na udio biogenih amina u pjenušcima kultivara Syrah." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:287649

Malčić, I. (2020). 'Utjecaj vremena odležavanja na kvascu na udio biogenih amina u pjenušcima kultivara Syrah', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 17 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:287649

Malčić I. Utjecaj vremena odležavanja na kvascu na udio biogenih amina u pjenušcima kultivara Syrah [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2020 [cited 2024 December 17] Available at: https://urn.nsk.hr/urn:nbn:hr:151:287649

I. Malčić, "Utjecaj vremena odležavanja na kvascu na udio biogenih amina u pjenušcima kultivara Syrah", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:151:287649

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TitleUtjecaj vremena odležavanja na kvascu na udio biogenih amina u pjenušcima kultivara Syrah
Title (english)Influence of yeast aging on biogenic amines contribution in sparkling wine Syrah cultivars (Vitis vinifera L.)
AuthorIvan Malčić
MentorBorislav Miličević (mentor)
Committee memberMato Drenjančević (predsjednik povjerenstva)
Committee memberVladimir Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2020-10-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Novi trendovi na području sigurnosti hrane povećali su fokus na elemente i spojeve u tragovima koji mogu utjecati na ljudsko zdravlje, u koje se ubrajaju i biogeni amini. Biogeni amini su biološki aktivni dušični spojevi male molekulske mase. U vinu mogu nastati iz prekursora, djelovanjem mikroorganizama u bilo kojoj fazi proizvodnje. Cilj ovoga rada bio je ispitati utjecaj vremena odležavanja na kvascima na sadržaj biogenih amina u pjenušcu kultivara Syrah. Kvantitativno određivanje biogenih amina provedeno je pomoću RP-HPLC (Reversed Phase High Performance Liquid Chromatography), te je utvrđeno da je vrijeme odležavanja na kvascima ima značajan utjecaj na sadržaj biogenih amina u pjenušcu kultivara Syrah. Uzorci s kraćim vremenom odležavanja na kvascima sadržavali su niži udio biogenih amina (5,41 mgL-1 u odnosu na 7,24 mgL-1)
Abstract (english)
New trends in food safety have increased the focus on trace elements and compounds that can affect human health, including biogenic amines. Biogenic amines are biologically active, low molecular weight nitrogen compounds. In wine, they can arise from precursors by the action of microorganisms at any stage of production. The aim of this study was to investigate the influence of yeast aging time on the biogenic amine content of Syrah sparkling wine. Quantification was performed using RP-HPLC (Reversed Phase High Performance Liquid Chromatography) and it was found that yeast aging time significantly influence on biogenic amine content in Syrah cultivars sparkling wine. Samples with shorter yeast aging time contained a lower proportion of biogenic amines (5.41 mgL-1 versus 7.24 mgL-1)
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:287649
Study programmeTitle: Fruit growing, viticulture and wine; specializations 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
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2020-12-01 12:36:45