master's thesis
EFFECT OF FERMENTATION BY IMMOBILIZED YEAST CELLS ON THE PRESENCE OF BIOGENIC AMINES IN SOME RED WINES WINEYARD KUTJEVO

Anita Jurčić (2014)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Bilinogojstvo
Metadata
TitleUTJECAJ FERMENTACIJE IMOBILIZIRANIM STANICAMA KVASCA NA PRISUTNOST BIOGNIH AMINA U NEKIM CRVENIM VINIMA VINOGORJA KUTJEVO
AuthorAnita Jurčić
Mentor(s)Borislav Miličević (thesis advisor)
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
Keywordsbiogenic amines fermentation immobilized yeast cells
Parallel title (English)EFFECT OF FERMENTATION BY IMMOBILIZED YEAST CELLS ON THE PRESENCE OF BIOGENIC AMINES IN SOME RED WINES WINEYARD KUTJEVO
Committee MembersVladimir Jukić
Vesna Rastija
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Bilinogojstvo
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelgraduate
Study programmeFruit growing, viticulture and wine; productions in:Fruit growing, Viticulture
Study specializationViticulture
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2014-07-10
Parallel 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
Parallel keywords (Croatian)biogeni amini fermentacija imobilizirane stanice kvasca
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notediplomski rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:352010
CommitterLjiljana Vučković Vizentaner