undergraduate thesis
Modern technology procedure in white wine production

Helena Nađ (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleSuvremeni tehnološki postupci u proizvodnji bijelih vina
AuthorHelena Nađ
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Da bi se proizvelo kvalitetno vino, osim kvalitetnog i zdravog sortnog grožđa potreban je odgovarajući podrum i nužna oprema za tu proizvodnju. Uz veliki trud i ustrajnost potrebno je održavati bezprijekornu čistoću podruma, posuda i opreme što često nije slučaj. U suvremenoj proizvodnji vina danas se preporučuju posude od inoxa (cisterne) za fermentaciju i čuvanje vina. Nakon berbe, grožđe je potrebno što prije transportirati, te obaviti procese muljanja, runjenja i prešanja. U suvremenim postupcima proizvodnje bijelih vina, preporuča se depektinizacija pomoću pektolitičkih preparata, čime se ubrzava proces bistrenja mošta, te omogućava da fermentacija što prije započne. Nakon depektinizacije mošta provodi se bistrenje mošta sa bistrilima. Danas se preporučuje hladna fermentacija (13-17°C) uz primjenu selekcioniranog kvasca. Prvi pretok bi trebao biti „otvoreni“, nakon čega se nastavlja dozrijevanje vina. Tijekom dozrijevanja vina vrlo su važne hladna stabilizacija i filtracija vina. Međutim, često filtriranje nije preporučljivo.
Keywordswine must enzymes
Parallel title (English)Modern technology procedure in white wine production
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
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 date2010-01-26
Parallel abstract (English)
To produce a qualitate wine, beside qualitate and healthy sort grape is nessesary to have adequate basemant and nessesary equipment for the wine production. With the great effort and patience it is essential to maintain perfect cleanlines of basemant, dish and the equipment which oftenly is not the case. Nowdays is recomanded ussage of inox dishes (tanks) for fermentation and preservation of wine. After vintage is nessesary to transport grape as fast as possible and to carry out with grape crushing and pressing. Modern technology procedure of white wine production recomand must depectination with pectolytic enzymes, which accelerate clarification must and enables earlier begining of fermentation. After must depectination clarification must be preforme with clarificators. Nowdays is recomanded cold fermentation (13-17°C) with added cultured yeast. First decantation should be „opened“, followed by wine ripening. During the wine-ripening cold fermentation and filtration of wine are very important. However, frequent filtration is not recommended.
Parallel keywords (Croatian)vino mošt enzimi
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:109:455655
CommitterIvana Šuvak