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master's thesis
Utjecaj skladištenja na tvari boje i arome vina sorte Bovier
2017. urn:nbn:hr:109:549708
Mačinković, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Mačinković, M. (2017). Utjecaj skladištenja na tvari boje i arome vina sorte Bovier (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:549708

Mačinković, Maja. "Utjecaj skladištenja na tvari boje i arome vina sorte Bovier." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:549708

Mačinković, Maja. "Utjecaj skladištenja na tvari boje i arome vina sorte Bovier." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:549708

Mačinković, M. (2017). 'Utjecaj skladištenja na tvari boje i arome vina sorte Bovier', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:549708

Mačinković M. Utjecaj skladištenja na tvari boje i arome vina sorte Bovier [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:549708

M. Mačinković, "Utjecaj skladištenja na tvari boje i arome vina sorte Bovier", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:549708

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Metadata
TitleUtjecaj skladištenja na tvari boje i arome vina sorte Bovier
Title (english)Influence of storage on the color and aroma of Bouvier wine
AuthorMaja Mačinković
MentorAnita Pichler (mentor)
Committee memberNatalija Velić (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2017-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Na kakvoću i organoleptička svojstva vina velik utjecaj imaju uvjeti i način skladištenja vina. Različiti uvjeti, ponajprije materijal posude u kojoj vino odležava, različito djeluju na zadržavanje odnosno na gubitak određenih tvari karakterističnih za pojedinu vrstu vina. Odležavanjem vina ne mijenjaju se bitno osnovni kemijski sastojci vina koji određuju kategoriju kakvoće vina. Međutim, različiti načini skladištenja odnosno odležavanja vina utječu na aromu i organoleptička svojstva vina. Aroma vina potječe jednim dijelom iz grožđa, jedan dio produciraju kvasci tijekom alkoholne fermentacije, a dio nastaje odležavanjem i njegovanjem mladog vina. Pojedine komponente arome nastaju tijekom odležavanja vina, a pojedine postepeno nestaju te na taj način vino mijenja svoja organoleptička svojstva. Odležavanjem vina u inox cisterni postiže se najbolje zadržavanje svježine, mladosti i karakterističnog voćnog mirisa. Nasuprot tome, odležavanjem vina u staklenoj boci i drvenoj bačvi vino brže stari te na taj način gubi svoju svježinu. U ovom radu ispitivan je utjecaj dugogodišnjeg skladištenja na aromu i kemijski sastav vina sorte Bovier.
Abstract (english)
The conditions and the way of wine storage has a great influence on the quality and organoleptic properties of wine. Different conditions, first of all the material containers in which the wine is aging, have different effects on the retention or loss of certain substances that are characteristic for certain types of wine. During wine aging, they do not change the basic chemical ingredients of wine that determine the category of wine quality. However, different ways of wine storage or agning, affect the aroma and organoleptic properties of wine. One part of wine aroma originates from the grapes, and one part is produced by yeasts during alcoholic fermentation, but the last part is formed druing aging and nurturing of the young wine. Some aroma compounds are formed during the wine aging, and some gradually disappear and in this way the wine changes its organoleptic properties. The wine aging in stainless steel tanks is the best preservation of purity, youth and characteristic fruity smell. By contrast, when wine ages in glass bottles and wooden barrels, it becomes older much faster and thus loses its purity. This paper studies the influence of a long-term storage on aroma and chemical composition of Bovier grape varieties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:549708
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-12 07:25:48