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master's thesis
Utjecaj odležavanja na aromu vina sorte Graševina
2010. urn:nbn:hr:109:371900
Juričak, Vlatka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Juričak, V. (2010). Utjecaj odležavanja na aromu vina sorte Graševina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, Vlatka. "Utjecaj odležavanja na aromu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, Vlatka. "Utjecaj odležavanja na aromu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, V. (2010). 'Utjecaj odležavanja na aromu vina sorte Graševina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak V. Utjecaj odležavanja na aromu vina sorte Graševina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:371900

V. Juričak, "Utjecaj odležavanja na aromu vina sorte Graševina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:371900

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Metadata
TitleUtjecaj odležavanja na aromu vina sorte Graševina
Title (english)Impact of aging on wine flavor of riesling variety
AuthorVlatka Juričak
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac
Committee memberAndrija Pozderović
Committee memberMirela Kopjar
Committee memberNela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2010-11-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Na kakvoću i organoleptička svojstva vina velik utjecaj imaju uvjeti i način skladištenja vina. Različiti uvjeti, ponajprije materijal posude u kojoj vino odležava, različito djeluju na zadržavanje odnosno na gubitak određenih tvari karakterističnih za pojedinu vrstu vina. Odležavanjem vina ne mijenjaju se bitno osnovni kemijski sastojci vina koji određuju kategoriju kakvoće vina. Međutim različiti načini skladištenja odnosno odležavanja vina utječu na aromu i organoleptička svojstva vina. Aroma vina potječe jednim dijelom iz grožda, jedan dio produciraju kvasci tijekom alkoholne fermentacije, a dio nastaje odležavanjem i njegovanjem mladog vina. Pojedine komponente arome nastaju tijekom odležavanja vina, a pojedine postepeno nestaju te na taj način vino mijenja svoja organoleptička svojstva. Odležavanjem vina u inox cisterni postiže se najbolje zadržavanje svježine, mladosti i karakterističnog voćnog mirisa. Nasuprot tome, odležavanjem vina u staklenoj boci i drvenoj bačvi vino brže stari te na taj način gubi svoju svježinu. U ovom radu ispitivan je utjecaj odležavanja u inox cisterni, staklenoj boci i drvenoj bačvi na aromu i kemijski sastav vina sorte graševina.
Abstract (english)
The quality and organoleptic properties of wine have a great impact conditions and methods of storing wine. Different conditions, especially material containers in which wine storage, different effects on the retention or loss of certain substances characteristic of a particular type of wine. Aging of wine do not change significantly the chemical constituents of wines that define the category of quality wines. However, different ways of storing and aging wine influence the flavor and organoleptic properties of wine. Aroma wine comes partly from grapes, a part of producing yeasts during alcoholic fermentation, and formed part of aging and nourishing the young wine. Some flavor components formed during the aging of wine, and some gradually disappear, thus changing their organoleptic wine properties. Aging wine in steel tanks is best achieved by retaining freshness, youth and distinctive fruity flavor. In contrast, the aging of wine in a glass bottle and a wooden wine barrel age faster and thus loses its freshness. In this paper, the effect of storage in stainless steel tanks, glass bottles and wooden barrels for flavor and chemical composition of the wine varieties of Riesling.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:371900
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 14:51:14