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undergraduate thesis
Barrique bačve u proizvodnji vina
2025. urn:nbn:hr:109:392834
Babić, Marta
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Babić, M. (2025). Barrique bačve u proizvodnji vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:392834

Babić, Marta. "Barrique bačve u proizvodnji vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2025. https://urn.nsk.hr/urn:nbn:hr:109:392834

Babić, Marta. "Barrique bačve u proizvodnji vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2025. https://urn.nsk.hr/urn:nbn:hr:109:392834

Babić, M. (2025). 'Barrique bačve u proizvodnji vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:392834

Babić M. Barrique bačve u proizvodnji vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2025 [cited 2025 January 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:392834

M. Babić, "Barrique bačve u proizvodnji vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2025. Available at: https://urn.nsk.hr/urn:nbn:hr:109:392834

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Metadata
TitleBarrique bačve u proizvodnji vina
Title (english)Barrique Barrels in Wine Production
AuthorMarta Babić
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2025-01-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Barrique bačve proizvode se od triju najznačajnijih vrsta hrasta, a tehnike kojima se to postiže jesu sušenje drva i oblikovanje bačve, paljenje ili tostiranje bačve te okivanje. Tijekom zrenja vina događaju se brojni procesi, a vrsta hrasta ima ključnu ulogu u razvoju aroma i mirisa vina. Kod čuvanja vina u barrique bačvi prije svega važna je priprema bačve, a potom i mikrobiološki aspekt, u kojemu mikroorganizmi imaju dominantnu ulogu. Odležavanjem vina odvijaju se procesi starenja vina, u kojima velik utjecaj imaju priprema bačvi, mikrobiološki aspekt te mikrooksigenacija i oksidoredukcijski potencijal.
Abstract (english)
Barrique barrels are produced from the three most important types of oak, and the techniques used to achieve this are drying the wood and shaping the barrel, firing or toasting the barrel, and tying. Many processes take place during the ripening of wine, and the type of oak plays a key role in the development of aromas and smells of wine. When storing wine in a barrique barrel, first of all, the preparation of the barrel is important, and then the microbiological aspect, in which microorganisms play a dominant role. Aging of wine takes place the processes of wine aging, in which the preparation of barrels, the microbiological aspect and micro-oxygenation and oxidation-reduction potential have a great influence.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:392834
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-01-28 16:31:02