undergraduate thesis
Application of sulfuric acid and SO2 in winemaking

Davor Martinov (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitlePrimjena sumporaste kiseline i SO2 u vinarstvu
AuthorDavor Martinov
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Suvremeno podrumarstvo ne može se ni zamisliti bez upotrebe sumporaste kiseline i SO2. To je jedna od najvažnijih podrumarskih mjera kojom nastaju zdrava i stabilna vina. Sumporenje vina datira iz srednjeg vijeka te do danas nije pronađena potpuna zamjena. Mehanizam sumporenja se sastoji u tome da sumporni dioksid dodan moštu ili vinu prelazi u sumporastu kiselinu koja se većim dijelom veže, a manjim dijelom ostaje slobodna te slobodni dio sumporaste kiseline djeluje kao antiseptik i antioksidans. Sumporni dioksid ka o antiseptik djeluje smrtno na sve štetne bakterije uzročnike bolesti vina, divlje kvasce, plijesni i gljivice uzročnike vinskog cvijeta, a kao antioksidans sprječava nepoželjne oksidacije. Mošt i vino se tim postupcima čuvaju od suvišnih oksidacija, vina se bolje i sigurnije čuvaju uz zadržavanje svježine i arome.
Keywordsgrape must wine SO2 Sulfurous acid
Parallel title (English)Application of sulfuric acid and SO2 in winemaking
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 date2011-11-04
Parallel abstract (English)
Modern wine can not be perceived without the use of sulfuric acid and SO2. This is one of the most wine measure that generates a healthy and stable wines. Sulfur wines dating from the Middle Ages and has not found a complete replacement. The mechanism of sulfur consists in the fact that sulfur dioxide is added to the must or wine goes into sulphurous acid, which is largely tied, to a lesser extent remains free and the free part of sulfuric acid acts as an antiseptic and antioxidant. Sulfur dioxide acts as an antiseptic killed all harmful bacteria causing disease of wine, wild yeasts, molds and fungus causes blossom wine, and as an antioxidant to prevent unwanted oxidation. Cider and wine to those procedures guard against excessive oxidation, wine is better and safer to keep to maintain freshness and flavor.
Parallel keywords (Croatian)mošt vino SO2 sumporasta kiselina
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:109:112483
CommitterSanda Hasenay