undergraduate thesis
Production of special wines
final thesis

Ivana Mišić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleProizvodnja specijalnih vina : završni rad
AuthorIvana Mišić
Mentor(s)Anita Pichler (thesis advisor)
Abstract
Vino je alkoholno piće nastalo djelomičnim ili potpunim vrenjem masulja ili mošta svježeg grožđa plemenite vinove loze (Vitis vinifera L.). Prema Zakonu o vinu Republike Hrvatske, osnovnom podjelom vina saznajemo za specijalna vina o čijoj proizvodnji ovisi razvijenost i ugled pojedinih zemalja u vinarskom svijetu. To su vina koje se proizvode naograničenim područjima sa odgovarajudom klimom pa je njihova proizvodnja količinski ograničena. Specijalna vina dijele se na desertna, likerska i aromatizirana vina. To su vina koja se piju uz deserte ili se piju kao aperitiv. Desertna vina se proizvode od prezrelog ili prosušenog grožđa, uz pomod plemenite plijesni ili posebnim postupkom dorade mošta ili vina. Najpoznatije desertno hrvatsko vino je prošek, a na svjetskoj razini imamo talijanski Vin santo, mađarski Tokajac i dr. Likerska vina proizvode se alkoholnim vrenjem masulja ili mošta uz dodatak ugušćenog mošta, alkoholiziranog mošta, vinskog destilata ili vinskog alkohola. Najpoznatija likerska vina su španjolski Sherry i portugalski Porto. Aromatizirana vina proizvode se iz standardnih vina uz dodatak alkohola, šećera, kiselina i ekstrakta dobivenog maceracijom aromatičnih biljaka ili dijelova biljaka, najčešće pelina. Najpoznatija vina su vermut, bermet i pelinkovac.
Keywordswine special wine dessert wine liqueur wine flavoured wine
Parallel title (English)Production of special wines : final thesis
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-10-13
Parallel abstract (English)
Wine is an alcoholic beverage resulting from partial or complete fermenting of mash or most of noble grapevine (Vitisvinifera L.) fresh grapes. According to the Law on the Croatian wine, basic classification of wines reveals special wines production of which development and reputation of individual countries in the winemaking world depend on. Those are wines that are produces on unlimited areas with suitable climate and their production is limited in quantity. Special wines are classified into dessert, liqueur and flavoured wines. These are wines that are drunk with dessert or as an aperitif. Dessert wines are produced from overripe or dried grapes, with the help of noble rot or by special procedure of most or wine processing. The most famous Croatian dessert wine is prosecco and at the global level Italian Vin santo, Hungarian Tokaj, etc. Liqueur wines are produced by alcoholic fermentation of mash and most with the addition of concentrated most, alcoholised most, wine distillate or wine alcohol. The most famous liqueur wines are Spanish Sherry and Portuguese Port. Flavoured wines are produced from standard wines with the addition of alcohol, sugar, acids and extracts obtained by maceration of aromatic plants or parts of plants, most commonly wormwood. The most famous wines are vermouth, bermet and wormwood wine.
Parallel keywords (Croatian)vino specijalno vino desertno vino likersko vino aromatizirano vino
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:002956
CommitterSanda Hasenay