prikaz prve stranice dokumenta Parametri kakvoće vina te metode njihova određivanja
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undergraduate thesis
Parametri kakvoće vina te metode njihova određivanja
2008. urn:nbn:hr:109:429148
Horvat, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Horvat, M. (2008). Parametri kakvoće vina te metode njihova određivanja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:429148

Horvat, Martina. "Parametri kakvoće vina te metode njihova određivanja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:429148

Horvat, Martina. "Parametri kakvoće vina te metode njihova određivanja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:429148

Horvat, M. (2008). 'Parametri kakvoće vina te metode njihova određivanja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:429148

Horvat M. Parametri kakvoće vina te metode njihova određivanja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:429148

M. Horvat, "Parametri kakvoće vina te metode njihova određivanja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:429148

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Metadata
TitleParametri kakvoće vina te metode njihova određivanja
AuthorMartina Horvat
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino je prehrambeni proizvod čija kvaliteta ovisi o kemijskom sastavu. Dijeli se u kvalitetne kategorije te se razvrstava na stolno, kvalitetno i vrhunsko, a s obzirom na zonu proizvodnje mora sadržavati određeni udio pojedinih tvari. Elementi koji određuju kvalitetu vina mogu se odrediti kemijskom analizom, mikrobiološkim te organoleptičkim ispitivanjem. Kemijskom analizom se određuju relativna gustoća na 20C, udio alkohola, ukupni suhi ekstrakt, udio šećera, pepeo, ukupna kiselost i pH, dok se organoleptički ispituju boja, bistrina, miris i okus.
Abstract (english)
Wine is a food product, quiality of wich depends of its chemical content. It is devided in quality categories: table wines, quality and high quality wines. Considering where it is produced and it has to contain certain share of certain agents. Elements that indenify wine quality can be determinate by chemical analysis or microbiological and organoleptic research. pH, total acidity, ashes, total dry extract and relative density at 20°C are tested by chemical analysis while colour, clarity, smell and taste are tasted by organoleptic research.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:429148
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-11-29 08:58:02