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undergraduate thesis
Tehnologija proizvodnje pjenušavih vina
2012. urn:nbn:hr:109:348959
Ćosić, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Ćosić, K. (2012). Tehnologija proizvodnje pjenušavih vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:348959

Ćosić, Katarina. "Tehnologija proizvodnje pjenušavih vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:348959

Ćosić, Katarina. "Tehnologija proizvodnje pjenušavih vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:348959

Ćosić, K. (2012). 'Tehnologija proizvodnje pjenušavih vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:348959

Ćosić K. Tehnologija proizvodnje pjenušavih vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:348959

K. Ćosić, "Tehnologija proizvodnje pjenušavih vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:348959

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Metadata
TitleTehnologija proizvodnje pjenušavih vina
Title (english)Production technology of sparkling wines
AuthorKatarina Ćosić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2012-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:348959
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 originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-06 11:18:59