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undergraduate thesis
Proizvodnja likerskih vina
2021. urn:nbn:hr:109:024537
Kovačić, Anamarija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Kovačić, A. (2021). Proizvodnja likerskih vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:024537

Kovačić, Anamarija. "Proizvodnja likerskih vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:024537

Kovačić, Anamarija. "Proizvodnja likerskih vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:024537

Kovačić, A. (2021). 'Proizvodnja likerskih vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:024537

Kovačić A. Proizvodnja likerskih vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:024537

A. Kovačić, "Proizvodnja likerskih vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:024537

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Metadata
TitleProizvodnja likerskih vina
Title (english)Production of Liquor Wines
AuthorAnamarija Kovačić
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 country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino je poljoprivredni prehrambeni proizvod dobiven alkoholnim vrenjem masulja ili mošta od svježeg i za preradu u vino pogodnog grožđa. U kategoriju specijalnih vina ubrajaju se likerska, desertna i aromatizirana vina. Likerska vina su proizvedena alkoholnim vrenjem masulja ili mošta od grožđa uz dodatak različitih proizvoda poput koncentriranog mošta, alkoholiziranog mošta, vinskog alkohola ili vinskog destilata. U likerskim vinima sadržaj stvarnog alkohola iznosi od 15 do 22 vol. %, a sadržaj ukupnog alkohola mora biti minimalno 17,5 vol. %, a maksimalno 27,5 vol. %. Najpoznatija likerska vina su: Porto, Marsala, Madeira i Sherry. Svako od ovih likerskih vina karakteriziraju specifične sorte grožđa, vinogradarsko područje i način proizvodnje.
Abstract (english)
Wine is an agricultural food product made from alcoholic mash fermentation or from must made out of fresh grapes suitable for wine production. In special wines category are included liqueur, dessert and aromatized wines. Liqueur wines are made from alcoholic mash fermentation or grape must with different additions like concentrated or alcoholic must, wine alcohol, wine destillate. In liqueur wines the amount of alcohol is from 15 to 22 vol. %, the total alcoholic content has to be minimum 17.5 vol% and maximum of 27.5 vol. %. The most famous liqueur wines are : Porto, Marsala, Madeira and Sherry. Every single one of these liqueur wines are characterized by specific grape sorts, vine producing area and production methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:024537
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 on2021-09-29 15:49:33