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undergraduate thesis
Proizvodnja vina od jabuke
2018. urn:nbn:hr:109:226393
Šagovac, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Šagovac, M. (2018). Proizvodnja vina od jabuke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:226393

Šagovac, Marijana. "Proizvodnja vina od jabuke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:226393

Šagovac, Marijana. "Proizvodnja vina od jabuke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:226393

Šagovac, M. (2018). 'Proizvodnja vina od jabuke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:226393

Šagovac M. Proizvodnja vina od jabuke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:226393

M. Šagovac, "Proizvodnja vina od jabuke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:226393

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Metadata
TitleProizvodnja vina od jabuke
Title (english)The production of apple wine
AuthorMarijana Šagovac
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2018-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom završnom radu je obrađena tema proizvodnje vina od jabuke ili „sajdera“ (eng. cider) koji pripada skupini voćnih vina. Riječ cider potječe od starofrancuske riječi cidre (piće od jabuka ili krušaka) inačice riječi csidre nastale od latinske riječi sicera. Tehnološki postupak proizvodnje vina od jabuke se znatno razlikuje od proizvodnje drugih vrsta vina. Također, vrlo je bitna sorta jabuke za spravljanje jabučnog vina jer nije svaka sorta jabuke pogodna za njegovu proizvodnju. Sorte jabuka prikladne za proizvodnju vina od jabuke klasificirane su prema kiselosti, fenolnom sastavu (taninima), te sadržaju šećera.
Abstract (english)
The aim of this study was to describe tehnological process of producing apple wines or eng. cider which belongs to a group of fruit wines. The word cider originates from an old french word cidre (baverage of apples or pears) version of word csidre created from the latin word sicera. The tehnological process of producing apple wines is significantly different from the production of other types of wines. Also, the sort of apple is very important for the production of apple wine because not every sort or type of apple is suitable fot its production. Suitable apple sorts for production of apple wines are classified by acidity, phenolic composition (tannins) and sugar content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:226393
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-19 10:43:42