undergraduate thesis
Modern technology procedure in red wine priduction

Željka Rupčić (2009)
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 crnih vina
AuthorŽeljka Rupčić
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Vino je prehrambeni proizvod čije kvaliteta ovisi o kemijskom sastavu. U suvremenoj tehnologiji proizvodnje vina koriste se sljedeći postupci: muljanje grožda, vrenje masulja, prešanje, tiho vrenje, dozrijevanje, te njega vina. Prilikom toga radi se sa suvremenom opremom koja uključuje preše, filtere, vinifikatore i sl, uz dodatak selekcioniranih kvasaca, bistrila, hranila za kvasce i pektolitičkih enzima. Bitan segment je također i njega vina nakon glavnog vrenja jer je to preduvjet dobivanja kvalitetnoga vina.
Keywordswine grape fermentation marc yeast pectolytic enzymes
Parallel title (English)Modern technology procedure in red wine priduction
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 date2009-07-15
Parallel abstract (English)
Wine is food product, quality of wich depends of its chemical content. In modren wine technology following actions are used: grape knead, marc fermentation, wine ripening, wine treatment. During these process pressing prev, filters and other equipment are used together with selected yeasts and enzymes. Essential part is also wine tretmant after main fermentation because it is crutial part of getting extra quality wine.
Parallel keywords (Croatian)vino grožde vrenje masulj kvasci pektoliticki 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:109:727438
CommitterIvana Šuvak