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. i 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, br. 1, 2022, str. 1-21. https://doi.org/10.3390/membranes12010076

Ivić, Ivana, Mirela Kopjar, Ivana Buljeta, Dubravko Pichler, Josip Mesić i 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, br. 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), str. 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]. 08.01.2022. [pristupljeno 29.12.2024.];12(1):1-21. doi: 10.3390/membranes12010076

I. Ivić, M. Kopjar, I. Buljeta, D. Pichler, J. Mesić i 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, br. 1, str. 1-21, Siječanj 2022. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:729291. [Citirano: 29.12.2024.]

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Podaci o radu
Naslov (engleski)Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine
AutorIvana Ivić
MBZ: 360735
AutorMirela Kopjar
MBZ: 250632
AutorIvana Buljeta
MBZ: 388345
AutorDubravko Pichler
AutorJosip Mesić
MBZ: 333522
AutorAnita Pichler
MBZ: 251543
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Vinogradarstvo i vinarstvo
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Ostalo
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaMembranes
Brojčani podacivol. 12, br. 1, str. 1-21
e-ISSN2077-0375
DOIhttps://doi.org/10.3390/membranes12010076
URN:NBNurn:nbn:hr:112:729291
Datum objave publikacije2022-01-08
URL dokumentahttp://bib.irb.hr/1182705
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2022-04-14 08:36:51