undergraduate thesis
Technological production process of blackberry wine

Tihana Opačić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleTehnološki proces proizvodnje kupinovog vina
AuthorTihana Opačić
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Kupinovo vino je voćno vino s malim postotkom alkohola, pripravljeno iz zrelih i zdravih plodova kupine. Vino je jedno od najpopularnijih alkoholnih pića za koje se smatra da je važan sastojak mnogih europskih i mediteranskih kuhinja, odnosno kultura. Uz najnoviju tehnologiju kvaliteta vina proizlazi iz kvalitetne sorte kupina. Beru se samo zdrave i zrele kupine. Nakon berbe, kupine je potrebno što prije transportirati, te obaviti proces muljanja. Dodaju se potrebne količine šećera i promješa se. Slijedi fermentacija koju obavljaju selekcionirani kvasci, vrenje kupine teče dosta burno. Prije završetka vrenja vino se sumpori. Sumporenje mošta je potrebno da se spriječi rad kvasaca. Nakon nekoliko dana od započetog vrenja i dobivanja boje, obavi se tiještenje na preši. Kada vrenje završi a poslije 2- 4 pretoka tj. sve dok vino ne postane potpuno stabilno, puni se u boce.
Keywordsblackberry wine fermentation
Parallel title (English)Technological production process of blackberry wine
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 date2010-10-07
Parallel abstract (English)
Blackberry wine is a fruity wine with a small percentage of alcohol, prepared from ripe and healthy fruits of blackberries. Wine is one of the most popular alcoholic beverage that is considered to be an important ingredient in many European and Mediterranean cuisine and culture. With the latest technology quality of wine derived from high-quality varieties of blackberries. Only healthy and ripe blackberries are gathered. After harvest, blackberry require fast transport and carrying out blackberry-crushing. Further more there must be add enough quatity of sugar and all must be agitated. The following fermentation carried out by selected yeasts, fermentation blackberry runs quite loudly. Before the end of fermentation wine is sulphuring. Must sulphuring is necessary to prevent the work of yeasts. After several days of fermentation and gaining color follows pressing on the switch. Fermentation is complete after 2-4 reflux of wine until wine finally gets in stable condition. Now wine is ready to get filled in bottles.
Parallel keywords (Croatian)kupina vino 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:109:459724
CommitterIvana Šuvak