prikaz prve stranice dokumenta Proizvodnja vina od višnje
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja vina od višnje
2021. urn:nbn:hr:109:308610
Šipoš, Ivona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Šipoš, I. (2021). Proizvodnja vina od višnje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:308610

Šipoš, Ivona. "Proizvodnja vina od višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:308610

Šipoš, Ivona. "Proizvodnja vina od višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:308610

Šipoš, I. (2021). 'Proizvodnja vina od višnje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:308610

Šipoš I. Proizvodnja vina od višnje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:308610

I. Šipoš, "Proizvodnja vina od višnje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:308610

Please login to the repository to save this object to your list.
Metadata
TitleProizvodnja vina od višnje
Title (english)Production of Cherry Wine
AuthorIvona Šipoš
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 country2021-02-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom završnom radu je obrađena tema proizvodnje vina od višnje. Višnja je biljna vrsta iz roda Prunus (Prunus cerasus). Vino od višnje je desertno vino posebne arome i okusa. Zbog svoje kombinacije slatkih i kiselih nota ovo vino se izdvaja svojom pitkoćom i punoćom okusa. Tehnološki postupak proizvodnje vina od višnje se razlikuje od klasične proizvodnje drugih vrsta vina. Bitna je sorta višanja za pravljenje vina od višnje jer svaka sorta obiluje drugačijim karakteristikama. Sorte višanja prikladne za proizvodnju vina od višnje se razlikuju prema kiselosti, boji, aromi, te sočnosti.
Abstract (english)
The aim of this paper is to describe the cherry wine production. Cherry is a plant species of Prunus (Prunus cerasus). Cherry wine is a dessert wine characterized by a unique aroma as well as an exceptional flavour. Thanks to the combination of sweet and acid notes this wine has a great richness of flavour and smothness of texture. The technological process of cherry wine production differs from the production of other wine. An important component in wine production is cherry cariety, because every variety possesses different set of characteristics. Cherry varieties suitable for cherry wine production differ in acidity, colour, aroma and succulence.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:308610
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 on2021-02-04 11:04:34