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master's thesis
Projektiranje sustava za kontroliranu fermentaciju vina
2017. urn:nbn:hr:109:360993
Fotez, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

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Fotez, A. (2017). Projektiranje sustava za kontroliranu fermentaciju vina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:360993

Fotez, Ana. "Projektiranje sustava za kontroliranu fermentaciju vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:360993

Fotez, Ana. "Projektiranje sustava za kontroliranu fermentaciju vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:360993

Fotez, A. (2017). 'Projektiranje sustava za kontroliranu fermentaciju vina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:360993

Fotez A. Projektiranje sustava za kontroliranu fermentaciju vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:360993

A. Fotez, "Projektiranje sustava za kontroliranu fermentaciju vina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:360993

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Metadata
TitleProjektiranje sustava za kontroliranu fermentaciju vina
Title (english)Designing of the system for controlled wine fermentation
AuthorAna Fotez
MentorDarko Velić (mentor)
MentorAnita Pichler (komentor)
Committee memberNatalija Velić (predsjednik povjerenstva)
Committee memberDarko Velić (član povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2017-10-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je provedeno projektiranje sustava za kontroliranu fermentaciju vina u poluindustrijskom mjerilu. Osnovni elementi projektiranja navedenog sustava obuhvatili su dimenzioniranje fermentacijskih posuda, projektiranje sustava za termostatiranje fermentora (grijanje/hlađenje) te upravljačkog sustava. Na projektiranom sustavu provela se kontrolirana alkoholna fermentacija (KAF) te kontrolirana (potaknuta) jabučno-mliječna fermentacija (JMF) vina sorte Graševina. Za jabučno-mliječnu fermentaciju vina sorte Graševina primijenila se čista kultura bakterije mliječne kiseline (BMK) Oenococcus oeni uz uspostavljenje temperaturnog optimuma za odabranu vrstu BMK. U uzorcima tijekom i nakon provedene kontrolirane alkoholne fermentacije, kao i potaknute jabučno-mliječne fermentacije odredio se osnovni fizikalno-kemijski sastav vina te se isti usporedio s kontrolnim uzorkom (bez potaknute jabučno-mliječne fermentacije). Istraživanje je pokazalo da kontrolirani postupak fermentacije u oba slučaja (KAF i JMF) rezultira kvalitetnim vinima, u pogledu relevantnih fizikalno-kemijskih i senzorskih svojstava koja definiraju kvalitetu vina. Potaknutom jabučno-mliječnom fermentacijom smanjila se koncentracija jabučne kiseline što je rezultiralo poboljšanim senzornim svojstvima tako proizvedenog vina.
Abstract (english)
The aim of this study was to design a system for controlled fermentation of wine on a semi-industrial scale. The basic design elements of the above system included the dimensioning of fermentation vessels, the design of the fermenter thermostat system (heating/cooling) as well as the control system design. The controlled alcohol fermentation (KAF) and the controlled (stimulated) malolactic fermentation (JMF) of Graševina variety were performed using the designed system. The pure culture of lactic acid bacteria (BMK) Oenococcus oeni was applied for grape juice fermentation with the establishment of a temperature optimum for selected BMK type. The basic physico-chemical composition of wine was determined and compared to the control sample (without malolactic fermentation) in samples withdrawn during and after controlled alcoholic fermentation, as well as induced malolactic fermentation. The research has shown that the controlled fermentation process in both cases (KAF and JMF) results in wines of exceptional quality in terms of the relevant physico-chemical and sensory properties that define the quality of the wine. By stimulated malolactic fermentation, the concentration of malic acid decreased which resulted in more acceptable sensory properties of wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:360993
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-13 09:19:19