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master's thesis
Utjecaj karbonske maceracije na kakvoću vina 'Frankovka'
Zagreb: University of Zagreb, Faculty of Agriculture, 2020. urn:nbn:hr:204:243179
Drempetić, Tomislav
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Drempetić, T. (2020). Utjecaj karbonske maceracije na kakvoću vina 'Frankovka' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:243179

Drempetić, Tomislav. "Utjecaj karbonske maceracije na kakvoću vina 'Frankovka'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:243179

Drempetić, Tomislav. "Utjecaj karbonske maceracije na kakvoću vina 'Frankovka'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:243179

Drempetić, T. (2020). 'Utjecaj karbonske maceracije na kakvoću vina 'Frankovka'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:243179

Drempetić T. Utjecaj karbonske maceracije na kakvoću vina 'Frankovka' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:204:243179

T. Drempetić, "Utjecaj karbonske maceracije na kakvoću vina 'Frankovka'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:243179

Metadata
TitleUtjecaj karbonske maceracije na kakvoću vina 'Frankovka'
Title (english)Influence of carbon maceration on the quality of cv. Blaufränkisch wine
AuthorTomislav Drempetić
MentorAna Marija Jagatić Korenika (mentor)
Committee memberAna Marija Jagatić Korenika (predsjednik povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
Committee memberMarin Mihaljević Žulj (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2020-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj ovog istraživačkog rada bila je primjena metode karbonske maceracije temeljene na atmosferi zasićenoj s CO2 u kojoj se provodi maceracija i alkoholna fermentacija unutar bobice. Metoda je dobro poznata i aktualna u svijetu te služi za dobivanje svježih, mladih crnih vina s naglašenim voćnim karakterom. U ovome radu opisana je tehnologija proizvodnje vina koja se odvija u zatvorenome tanku u koji se ubrizgava inertni plin (CO2), a maceracija se provodi pri temperaturi 30–32 °C. Vino dobiveno karbonskom maceracijom uspoređivano je s vinima dobivenim klasičnom tehnologijom proizvodnje crnih vina, sa i bez inducirane malolaktične fermentacije. Sve tehnologije proizvodnje primijenjene su na grožđe sorte ´Frankovka´. Rezultati istraživanja ukazuju na signifikantne razlike u alkoholnoj jakosti, ukupnoj kiselosti te aromatskom profilu vina proizvedenih karbonskom maceracijom u odnosu na tradicionalnu maceraciju i fermentaciju.
Abstract (english)
This master’s thesis refers to the method of carbonic maceration which is based on the saturation of the atmosphere with CO2 under which the grapes macerate and fermentation takes place inside the berry. This method is very well-known in the world today and mostly used for producing of fresh, young red wines with a pronounced fruity character. In this paper, the technology which takes place in a closed tank in which inert gas (CO2) is injected and maceration is carried out at high temperatures (30–32°C) is elaborated. Wine obtained with carbonic maceration was compared with wines produced by traditional red wine technology with and without induced malolactic fermentation. All red wines technology methods were applied on the Blaufränkisch grape variety. The results of the research indicate significant differences in alcoholic strength, total acidity and aromatic profile of wines produced by carbon maceration compared to the traditional maceration and fermentation methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:243179
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-10-13 07:22:07