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undergraduate thesis
Koloidni fenomeni kod bistrenja vina
završni rad
2014. urn:nbn:hr:109:971911
Horvat, Andrea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Horvat, A. (2014). Koloidni fenomeni kod bistrenja vina : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:971911

Horvat, Andrea. "Koloidni fenomeni kod bistrenja vina : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:971911

Horvat, Andrea. "Koloidni fenomeni kod bistrenja vina : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:971911

Horvat, A. (2014). 'Koloidni fenomeni kod bistrenja vina : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:971911

Horvat A. Koloidni fenomeni kod bistrenja vina : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:971911

A. Horvat, "Koloidni fenomeni kod bistrenja vina : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:971911

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Metadata
TitleKoloidni fenomeni kod bistrenja vina : završni rad
Title (english)Colloidal phenomena in wine clarification
AuthorAndrea Horvat
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Glavna tema ovoga rada su koloidni fenomeni koji se pojavljuju u procesu bistrenja vina. Budući da svaki potrošač zahtijeva da vizualna kvaliteta vina bude na zadovoljavajućoj razini, proces bistrenja vrlo je bitan korak prilikom pripremanja vina za krajnje korisnike. Pored postizanja zadovoljavajuće razine bistroće, cilj je postizanje zadovoljavajuće stabilnosti vina, što je vrlo često kontradiktorno sa procesom bistrenja. Naime, mnoge metode postižu zadovoljavajuću bistroću vina, ali samo na kraće vremensko razdoblje nakon čega dolazi do taloženja ili zamućenja, pa zato nisu prikladne za uporabu na vinima koja su namijenjena dugotrajnom čuvanju. Ovaj rad opisuje vezu između bistroće i stabilnosti te pokazuje kako je bistroću moguće kontrolirati. Nadalje, prikazani su tipovi i svojstva koloida te njihova reaktivnost, nakon čega slijedi opis posebne vrste koloida, a to su zaštitni koloidi. Kao jedan od mogućih tretmana vina, na kraju rada prikazana je metoda tretmana gumom arabikom, koja također pripada skupini zaštitnih koloida.
Abstract (english)
The main topics of this paper are colloidal phenomena that occur in wine clarification process. Since each consumer requires that the visual quality of the wine is at adequate level, the clarification process is very important step in wine preparation for end users. In addition to that, the goal is to achieve a satisfying stability of wine, and this is often contradictory with the process of clarification. In fact, many methods achieve adequate clarity of wine, but only for a short period of time, and after that precipitation or turbidity occur in wine, and therefore these methods are not suitable for wines that are intended for long aging process. This paper describes the link between clarity and stability, and shows how clarity can be controlled. Furthermore, the types and properties of colloids and their reactivity are described, followed by a description of the different types of colloids, such as protective colloids. Gum arabic treatment, described in the end of this paper, is one of the possible methods used to clarify wines, and it also belongs to the group of protective colloids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:971911
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
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Created on2015-09-23 11:04:50