undergraduate thesis
Methods of determining the quality parameters of wine

Veronika Barišić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleMetode određivanja parametara kakvoće vina
AuthorVeronika Barišić
Mentor(s)Anita Pichler (thesis advisor)
Abstract
U ovom završnom radu su obrađene fizikalno-kemijske metode analize mošta, vina i drugih proizvoda od grožđa i vina te voćnih vina. Fizikalno-kemijske metode koje se koriste za ispitivanje udovoljavanja temeljnim zahtjevima kakvoće mošta, vina drugih proizvoda od grožđa i vina te voćnih vina su gustoća i relativna gustoća pri 20° C, alkoholna jakost, ukupni suhi ekstrakt, reducirajući šećeri, pepeo, pH vrijednost, ukupna kiselost, hlapiva kiselost, nehlapiva kiselost, slobodni i ukupni sumporni dioksid, limunska kiselina, ugljikov dioksid i određivanje šećera refraktometrom. Ove metode su propisane Pravilnikom o fizikalno-kemijskim metodama analize mošta, vina, drugih proizvoda od grožđa i vina te voćnih vina.
Keywordsphysicochemical methods wine must grapes
Parallel title (English)Methods of determining the quality parameters of wine
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 date2015-10-07
Parallel abstract (English)
The aim of this study was to describe physicochemical methods for analyzing must, wine, other products of grapes and fruity wines. Physicochemical methods which are used for quality testing of must, wine, other products of grapes and fruity wines are density and relative density at 20°C, alcohol content, total dry extract, reducing sugars, ash, pH, total acidity, volatile acidity, nonvolatile acidity, free and total sulfur dioxide, citric acid, carbon dioxide, determination of sugars by refractometry. These methods are regulated whit Regulation of physicochemical methods of must, wine and other grapebased products.
Parallel keywords (Croatian)fizikalno-kemijska metoda vino mošt grožđe
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:170190
CommitterIvana Šuvak