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undergraduate thesis
Metode određivanja parametara kakvoće vina
2015. urn:nbn:hr:109:170190
Barišić, Veronika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Barišić, V. (2015). Metode određivanja parametara kakvoće vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:170190

Barišić, Veronika. "Metode određivanja parametara kakvoće vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:170190

Barišić, Veronika. "Metode određivanja parametara kakvoće vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:170190

Barišić, V. (2015). 'Metode određivanja parametara kakvoće vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:170190

Barišić V. Metode određivanja parametara kakvoće vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:170190

V. Barišić, "Metode određivanja parametara kakvoće vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:170190

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Metadata
TitleMetode određivanja parametara kakvoće vina
Title (english)Methods of determining the quality parameters of wine
AuthorVeronika Barišić
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 country2015-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom završnom radu su obrađene fizikalno-kemijske metode analize mošta, vina i drugih proizvoda od grožđa i vina te voćnih vina. Fizikalno-kemijske metode koje se koriste za ispitivanje udovoljavanja temeljnim zahtjevima kakvoće mošta, vina drugih proizvoda od grožđa i vina te voćnih vina su gustoća i relativna gustoća pri 20° C, alkoholna jakost, ukupni suhi ekstrakt, reducirajući šećeri, pepeo, pH vrijednost, ukupna kiselost, hlapiva kiselost, nehlapiva kiselost, slobodni i ukupni sumporni dioksid, limunska kiselina, ugljikov dioksid i određivanje šećera refraktometrom. Ove metode su propisane Pravilnikom o fizikalno-kemijskim metodama analize mošta, vina, drugih proizvoda od grožđa i vina te voćnih vina.
Abstract (english)
The aim of this study was to describe physicochemical methods for analyzing must, wine, other products of grapes and fruity wines. Physicochemical methods which are used for quality testing of must, wine, other products of grapes and fruity wines are density and relative density at 20°C, alcohol content, total dry extract, reducing sugars, ash, pH, total acidity, volatile acidity, nonvolatile acidity, free and total sulfur dioxide, citric acid, carbon dioxide, determination of sugars by refractometry. These methods are regulated whit Regulation of physicochemical methods of must, wine and other grapebased products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:170190
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 on2015-12-09 12:24:52