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undergraduate thesis
Fermentacija vina metodom Ganimade
2024. urn:nbn:hr:109:377189
Petrović, Filip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Petrović, F. (2024). Fermentacija vina metodom Ganimade (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:377189

Petrović, Filip. "Fermentacija vina metodom Ganimade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:377189

Petrović, Filip. "Fermentacija vina metodom Ganimade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:377189

Petrović, F. (2024). 'Fermentacija vina metodom Ganimade', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:377189

Petrović F. Fermentacija vina metodom Ganimade [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:377189

F. Petrović, "Fermentacija vina metodom Ganimade", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:377189

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Metadata
TitleFermentacija vina metodom Ganimade
Title (english)Ganimade Method in Wine Fermentation
AuthorFilip Petrović
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 country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom završnom radu opisana je metoda vinifikacije Ganimade koja se razlikuje od klasične vinifikacije crnih vina. Crna vina proizvode se paralelnim postupkom maceracije i alkoholnog vrenja masulja. Uobičajena vinifikacija provodi se grubom maceracijom krutih dijelova grožđa (kožice, sjemenke) u fazi fermentacije mošta te se na taj način ekstrahiraju tvari gorčine i trpkosti, dok metoda Ganimade potencijal ugljikovog dioksida, koji nastaje fermentacijom, koristi za proizvodnju vina bogatih polifenolima i sortnim aromama. Nadalje, Ganimade metodom moguće je potpuno odvajanje sjemenki grožđa od tekuće faze te proizvodnja vina smanjene trpkosti i gorčine.
Abstract (english)
In this final paper, the Ganimade vinification method is described, which differs from the classic vinification of red wines. Red wines are produced by the parallel process of maceration and alcoholic fermentation of the grape marcs. The usual vinification is carried out by rough maceration of the solid parts of the grapes (skin, seeds) in the must fermentation phase, and in this way the substances of bitterness and astringency are extracted, while the Ganimade method uses the potential of carbon dioxide, which is created by fermentation, to produce wines rich in polyphenols and varietal aromas. Furthermore, with the Ganimade method, it is possible to completely separate the grape seeds from the liquid phase and produce wines with reduced astringency and bitterness.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:377189
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 on2024-09-27 15:08:32