prikaz prve stranice dokumenta Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine
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Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine
Membranes, 12 (2022), 1; 1-21. https://doi.org/10.3390/membranes12010076
Ivić, Ivana; Kopjar, Mirela; Buljeta, Ivana; Pichler, Dubravko; Mesić, Josip; Pichler, Anita

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Ivić, I., Kopjar, M., Buljeta, I., Pichler, D., Mesić, J. & Pichler, A. (2022). Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine. Membranes, 12. (1), 1-21. doi: 10.3390/membranes12010076

Ivić, Ivana, et al. "Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine." Membranes, vol. 12, no. 1, 2022, pp. 1-21. https://doi.org/10.3390/membranes12010076

Ivić, Ivana, Mirela Kopjar, Ivana Buljeta, Dubravko Pichler, Josip Mesić and Anita Pichler. "Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine." Membranes 12, no. 1 (2022): 1-21. https://doi.org/10.3390/membranes12010076

Ivić, I., et al. (2022) 'Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine', Membranes, 12(1), pp. 1-21. doi: 10.3390/membranes12010076

Ivić I, Kopjar M, Buljeta I, Pichler D, Mesić J, Pichler A. Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine. Membranes [Internet]. 2022 January 08 [cited 2024 November 17];12(1):1-21. doi: 10.3390/membranes12010076

I. Ivić, M. Kopjar, I. Buljeta, D. Pichler, J. Mesić and A. Pichler, "Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine", Membranes, vol. 12, no. 1, pp. 1-21, January 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:729291. [Accessed: 17 November 2024]

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Metadata
Title (english)Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine
AuthorIvana Ivić
MBZ: 360735
AuthorMirela Kopjar
MBZ: 250632
AuthorIvana Buljeta
MBZ: 388345
AuthorDubravko Pichler
AuthorJosip Mesić
MBZ: 333522
AuthorAnita Pichler
MBZ: 251543
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract (english)
Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.
Keywords (english)
Languageenglish
Publication typeScientific paper - Other
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleMembranes
Numberingvol. 12, no. 1, pp. 1-21
e-ISSN2077-0375
DOIhttps://doi.org/10.3390/membranes12010076
URN:NBNurn:nbn:hr:112:729291
Publication2022-01-08
Document URLhttp://bib.irb.hr/1182705
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2022-04-14 08:36:51