undergraduate thesis
Production technology of sparkling wines

Katarina Ćosić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleTehnologija proizvodnje pjenušavih vina
AuthorKatarina Ćosić
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Pjenušavo vino se konzumira samo u posebnim prilikama. Tako je bilo kroz povijest, koristilo se samo za krunidbe kraljeva, a tako je i danas. Razlog tomu je vrlo zahtjevna proizvodnja pjenušavog vina tradicionalnom metodom koju je formirao poznati benediktinski redovnik Dom Perignon. Metoda se sastoji od nekoliko koraka od kojih su najvažniji naknadna ili sekundarna fermetacija, degoržiranje i zrenje. Svaki korak u proizvodnji iziskuje puno vremena i radne snage, a također i posebne uvjete rada. Razvila se i industrijska proizvodnja, ali ona je puno jednostavnija i brža od tradicionalne metode. Samim time se razlikuju i cijene ovih proizvoda. Za kvalitetan šampanjac bitna je prvenstveno kvaliteta primarne sirovine, odnosno grožđa, tako da se poseban trud ulaže u njegovanje vinograda i tijekom berbe grožđa, što se izvorno tradicionalno obavlja isključivo ručno. Naziv šampanjac mogu nositi samo pjenušava vina koja su proizvedena od grožđa iz vinograda u francuskoj pokrajini Champagne i u potpunosti proizvedena na tom području.
KeywordsDom Perignon sparklig wine secondary fermentation
Parallel title (English)Production technology of sparkling wines
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
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 date2012-10-15
Parallel abstract (English)
Sparkling wine is consumed only in special occasions. This was the case throught history, it has been used for the coronation of kings, and so it is today. The reason is very demanding production of sparkling wines by the traditional method which was formed by the famous Benedictine monk Dom Perignon. The method consists of several steps, of which the most important are additional or secondary fermentation, aging and degorgeage. Every step in the production requires a lot of time and labor, and also the special working conditions. There is also industrial way of production, but it is much simpler and faster than is traditionally methods. Therefore vary of prices between these products. For quality champagne is primarily essential quality of raw materials, or grapes, so special effort is made in the vineyard and in the cultivation of the grape harvest, which was originally traditionally done by hand. Name of champagne can carry only sparkling wines which are produced from grapes grown in vineyards in the French province Champagne and fully produced in this area.
Parallel keywords (Croatian)Dom Perignon pjenušavo vino sekundarna fermentacija
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:348959
CommitterIvana Šuvak