undergraduate thesis
Colloidal phenomena in wine clarification

Andrea Horvat (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleKoloidni fenomeni kod bistrenja vina : završni rad
AuthorAndrea Horvat
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Glavna tema ovoga rada su koloidni fenomeni koji se pojavljuju u procesu bistrenja vina. Budući da svaki potrošač zahtijeva da vizualna kvaliteta vina bude na zadovoljavajućoj razini, proces bistrenja vrlo je bitan korak prilikom pripremanja vina za krajnje korisnike. Pored postizanja zadovoljavajuće razine bistroće, cilj je postizanje zadovoljavajuće stabilnosti vina, što je vrlo često kontradiktorno sa procesom bistrenja. Naime, mnoge metode postižu zadovoljavajuću bistroću vina, ali samo na kraće vremensko razdoblje nakon čega dolazi do taloženja ili zamućenja, pa zato nisu prikladne za uporabu na vinima koja su namijenjena dugotrajnom čuvanju. Ovaj rad opisuje vezu između bistroće i stabilnosti te pokazuje kako je bistroću moguće kontrolirati. Nadalje, prikazani su tipovi i svojstva koloida te njihova reaktivnost, nakon čega slijedi opis posebne vrste koloida, a to su zaštitni koloidi. Kao jedan od mogućih tretmana vina, na kraju rada prikazana je metoda tretmana gumom arabikom, koja također pripada skupini zaštitnih koloida.
Keywordscolloids clarification stabilization coagulation flocculation adsorption protective colloids gum arabic
Parallel title (English)Colloidal phenomena in wine clarification
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 date2014-09-30
Parallel abstract (English)
The main topics of this paper are colloidal phenomena that occur in wine clarification process. Since each consumer requires that the visual quality of the wine is at adequate level, the clarification process is very important step in wine preparation for end users. In addition to that, the goal is to achieve a satisfying stability of wine, and this is often contradictory with the process of clarification. In fact, many methods achieve adequate clarity of wine, but only for a short period of time, and after that precipitation or turbidity occur in wine, and therefore these methods are not suitable for wines that are intended for long aging process. This paper describes the link between clarity and stability, and shows how clarity can be controlled. Furthermore, the types and properties of colloids and their reactivity are described, followed by a description of the different types of colloids, such as protective colloids. Gum arabic treatment, described in the end of this paper, is one of the possible methods used to clarify wines, and it also belongs to the group of protective colloids.
Parallel keywords (Croatian)koloidi bistrenje stabilizacija koagulacija flokulacija adsorpcija zaštitni koloidi guma arabika
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:971911
CommitterSanda Hasenay