UTJECAJ SO2 NA STABILNOST PIGMENATA

Grabež, Adela

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undergraduate thesis

UTJECAJ SO2 NA STABILNOST PIGMENATA

2016. urn:nbn:hr:112:586516

Grabež, Adela

Polytehnic in Pozega

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APA 6th Edition

Grabež, A. (2016). UTJECAJ SO2 NA STABILNOST PIGMENATA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:586516

MLA 8th Edition

Grabež, Adela. "UTJECAJ SO2 NA STABILNOST PIGMENATA." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:586516

Chicago 17th Edition

Grabež, Adela. "UTJECAJ SO2 NA STABILNOST PIGMENATA." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:586516

Harvard

Grabež, A. (2016). 'UTJECAJ SO2 NA STABILNOST PIGMENATA', Undergraduate thesis, Polytehnic in Pozega, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:586516

Vancouver

Grabež A. UTJECAJ SO2 NA STABILNOST PIGMENATA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:112:586516

IEEE

A. Grabež, "UTJECAJ SO2 NA STABILNOST PIGMENATA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:586516

Cite this item: https://urn.nsk.hr/urn:nbn:hr:112:586516

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Metadata

Title	UTJECAJ SO2 NA STABILNOST PIGMENATA
Title (english)	INFLUENCE OF SO2 ON ANTHOCYANINS STABILITY
Author	Adela Grabež
Mentor	Valentina Obradović (mentor)
Committee member	Josip Mesić (predsjednik povjerenstva)
Committee member	Valentina Obradović (član povjerenstva)
Committee member	Stanko Zrinščak (član povjerenstva)
Granter	Polytehnic in Pozega Požega
Defense date and country	2016-09-16, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Fruit Growing
Abstract	Zadatak ovog završnog rada bio je proučiti i istraŽiti stabilnost antocijana u voćnim sokovima i crnom vinu. Testirani su voćni sok od višnje, voćni sok od ribizla, voćni sok od šljive te kupaža crnog vina. Praćena je promjena tona i gustoće boje na uzorcima nakon dodavanja i povećavanja količine SO2 u vinu. Koncentracije SO2 su bile 50 mg/L, 100 mg/L, 150 mg/L i 200 mg/L. Rezultati su pokazali kako se gustoća boje smanjuje sa većom koncentracijom sumpora, a ton boje se povećava u svim... More
Abstract (english)	The aim of this work was to study the stability of anthocyanins in the fruit juices and red wine. Cherry juice, currant juice, plum juice and red wine were tested. Stability is determined by monitoring changes in tone and color density of the samples after adding and increasing the amount of SO2 in wine. Concentrations of SO2 were 50 mg / L, 100 mg / L, 150 mg / L and 200 mg / L. The results showed that the color density decreases with higher concentration of SO2, and the color tone... More
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:112:586516
Study programme	Title: Viticulture and Fruit-growing Study programme type: professional Study level: undergraduate Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Created on	2016-10-20 10:50:32

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