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master's thesis
Kakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica"
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:388462
Šember, Nikola
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Šember, N. (2019). Kakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica" (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:388462

Šember, Nikola. "Kakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica"." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:388462

Šember, Nikola. "Kakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica"." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:388462

Šember, N. (2019). 'Kakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica"', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:388462

Šember N. Kakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica" [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:204:388462

N. Šember, "Kakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica"", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:388462

Metadata
TitleKakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica"
Title (english)Sensory properties of sparkling wines from protected designation of origin "Plešivica"
AuthorNikola Šember
MentorAna Jeromel (mentor)
Committee memberAna Jeromel (predsjednik povjerenstva)
Committee memberAna Marija Jagatić Korenika (član povjerenstva)
Committee memberMarin Mihaljević Žulj (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2019-02-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj istraživanja ovog diplomskog rada bio je ustanoviti kako se mijenjaju kakvoća i senzorna svojstva pjenušavih vina proizvedena klasičnom metodom s obzirom na njihovu starost. Senzorna svojstva definirana su vanjskim izgledom, intenzitetom i čistoćom mirisa, harmoničnošću, čistoćom i punoćom okusa te općim dojmom koji proizlazi iz sveobuhvatnosti navedenih parametara. U svrhu istraživanja ovog rada uzeta su pjenušava vina Poljoprivrednog gospodarstva Šember, ZOI Plešivica, koji su proizvedeni klasičnom metodom. Sveukupno je bilo 17 uzoraka različite boje i starosti. Raspon godina je bio od 1998. do 2016. godine. Bilo je 10 bijelih, 5 rosé te narančasti i crni pjenušac. Provedena je fizikalno-kemijska analiza vina, određeni su parametri pjene i senzorna analiza te se svaki uzorak ocijenio od strane ocjenjivača organoleptičkom metodom. Rezultati su pokazali da se sa starenjem pjenušaca količina pjene smanjuje, kao i jačina perlanja dok intenzitet i kakvoća boje sa starenjem raste. Najviše bodova kod ocjenjivanja kakvoće dobila su pjenušava vina starosti između dvije i pet godina.
Abstract (english)
The aim of this work was to determine the quality and sensory properties of sparkling wines produced by the classical method given the age of sparkling wine. Sensory properties are defined by the appearance, intensity and purity of the scent, the harmony, the purity and the fullness of the taste, and the general impression derived from the comprehensiveness of the mentioned parameters. The sparkling wines of the Agricultural Farm Šember, ZOI Plešivica, which were made by a classical method, were taken as a subject of research for this paper. Overall, there were 17 samples that varied depending on color and age. The wines ranged in years from 1998 to 2016. There were 10 white, 5 pink, 1 orange and 1 black sparkling wines involved in the research. Physico-chemical analysis of wines was performed, foam parameters were determined and sensory analysis was made. Each sample was evaluated by organoleptic method. The results have shown that with the aging of the sparkling wine, the amount of foam, as well as the strength of the pearling. decreases. Intensity and color quality are growing with aging. The highest quality grades were awarded to wines aged between 2 and 5 years.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:388462
Study programmeTitle: Organic Agriculture with Agrotourism
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-02-19 12:50:44