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undergraduate thesis
Bolesti i mane vina
2015. urn:nbn:hr:109:091470
Tutić, Antonio
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Tutić, A. (2015). Bolesti i mane vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:091470

Tutić, Antonio. "Bolesti i mane vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:091470

Tutić, Antonio. "Bolesti i mane vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:091470

Tutić, A. (2015). 'Bolesti i mane vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:091470

Tutić A. Bolesti i mane vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:091470

A. Tutić, "Bolesti i mane vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:091470

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Metadata
TitleBolesti i mane vina
Title (english)Diseases and defects of wine
AuthorAntonio Tutić
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 country2015-10-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vino je poljoprivredno prehrambeni proizvod, dobiven potpunim ili djelomičnim alkoholnim vrenjem masulja ili mošta, od svježeg i za preradu u vino pogodnoga grožđa. Bolestima vina smatraju se promjene do kojih dolazi uslijed djelovanja mikroorganizama koji razgradnjom pojedinih sastojaka stvaraju nove štetne sastojke vina. Vino je osjetljivo prema raznim faktorima i sklono kvarenju. Neki od faktora potječu od grožđa, ali najčešće se javljaju za vrijeme čuvanja vina. Kvarenja dijelimo na bolesti i mane vina. Bolesti su zarazne i prenose se sa vina na vino. Osnovne bolesti vina, koje nastaju djelovanjem raznih bakterija i gljivica, su vinski cvijet, octikavost, zavrelica i manitno vrenje, oksidacija, sluzavost te gorčina vina. Najčešće mane vina, koje nastaju djelovanjem raznih kemijskih procesa i enzima ili stranih tvari su miris vina po sumporovodiku, miris po drvu (na bačvu), miris po plijesni, bakreni, crveni, smeđi (posmeđivanje), crni (plavi), sivi i bijeli lom.
Abstract (english)
Wine is an agricultural food product, obtained through full or partial alcoholic fermentation of fresh grapes or grape grape juice from fresh processable grapes. Wine diseases are considered the changes that occur through the action of microorganisms which create new harmful ingredients through the degradation of the individual wine ingredients. Wine is sensitive to various factors and prone to deterioration. Some of the factors come from grapes but most develope during the storage of wine. Deteriorations are classified as diseases and defects of wine. The diseases are infectious and are transferred between wines. Basic diseases of wine, which are caused by bacteria and fungi, are the wine flower, acetic tinge, lactic acid and mannitic fermentation, oxidation, wine mucus and bitterness. The most common defects of wine, which are products of various chemical processes and enzymes or foreign substances, are hydrogen sulfide smell, wood smell (barrel smell), the smell of mildew, copper, red, brown (browning), black (blue) , gray and white fracture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:091470
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-08 16:10:27