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undergraduate thesis
Proizvodnja vina od aronije
2020. urn:nbn:hr:109:897788
Keresturi, Sandi
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Keresturi, S. (2020). Proizvodnja vina od aronije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:897788

Keresturi, Sandi. "Proizvodnja vina od aronije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:897788

Keresturi, Sandi. "Proizvodnja vina od aronije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:897788

Keresturi, S. (2020). 'Proizvodnja vina od aronije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:897788

Keresturi S. Proizvodnja vina od aronije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:897788

S. Keresturi, "Proizvodnja vina od aronije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:897788

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Metadata
TitleProizvodnja vina od aronije
AuthorSandi Keresturi
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aronija pripada skupini jagodičastog voća koja je zbog svojih nutritivnih vrijednosti sve češće zastupljena u ljudskoj prehrani, ali i u industriji. Zbog svoga kiselkasto trpnog okusa, aroniju nije moguće izravno konzumirati, pa se u industriji prerađuje i pojavljuje u prerađenim oblicima poput soka, džema, mješavina za čaj i alkoholnih pića (rakija, likera, vina). Zbog različitih zahtjeva tržišta, aronija se prerađuje i u vino. Voćna se vina, u suvremenoj industriji, proizvode u sve većim količinama, a nerijetko i domaći vinari posežu za proizvodnjom istih. U radu će biti predstavljena proizvodnja vina od aronije koja bi trebala rezultirati dobivanjem kvalitetnog aromatičnog voćnog vina koje će biti konkurentno na tržištu.
Abstract (english)
Chokeberry belongs to the group of berries that, due to its nutritional values, is increasingly present in the human diet, but also in industry. Due to its sour-tart taste, chokeberry cannot be consumed directly, so it is processed in the industry and appears in processed forms such as juice, jam, tea blends and alcoholic beverages (brandy, liqueurs, wine). Due to different market demands, chokeberry is very often processed into wine. Fruit wines, in modern industry, are produced in increasing quantities, and often local winemakers resort to their production. The paper will present the production of chokeberry wine, which should result in obtaining a quality aromatic fruit wine that will be competitive on the market.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:897788
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 on2020-10-29 08:21:14