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master's thesis
Utjecaj kvasca sekundarne fermantacije na kakvoću i sastav pjenušavpg vina 'Grk'
Zagreb: University of Zagreb, Faculty of Agriculture, 2022. urn:nbn:hr:204:532153
Brleković, Valentina
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Brleković, V. (2022). Utjecaj kvasca sekundarne fermantacije na kakvoću i sastav pjenušavpg vina 'Grk' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:532153

Brleković, Valentina. "Utjecaj kvasca sekundarne fermantacije na kakvoću i sastav pjenušavpg vina 'Grk'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:532153

Brleković, Valentina. "Utjecaj kvasca sekundarne fermantacije na kakvoću i sastav pjenušavpg vina 'Grk'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:532153

Brleković, V. (2022). 'Utjecaj kvasca sekundarne fermantacije na kakvoću i sastav pjenušavpg vina 'Grk'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 29 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:532153

Brleković V. Utjecaj kvasca sekundarne fermantacije na kakvoću i sastav pjenušavpg vina 'Grk' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 December 29] Available at: https://urn.nsk.hr/urn:nbn:hr:204:532153

V. Brleković, "Utjecaj kvasca sekundarne fermantacije na kakvoću i sastav pjenušavpg vina 'Grk'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:204:532153

Metadata
TitleUtjecaj kvasca sekundarne fermantacije na kakvoću i sastav pjenušavpg vina 'Grk'
Title (english)The influence of secondary fermentation yeast on the quality and composition of sparkling wine Grk
AuthorValentina Brleković
MentorAna-Marija Jagatić Korenika (mentor)
Committee memberAna-Marija Jagatić Korenika (predsjednik povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
Committee memberBernard Kozina (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
´Grk´ je hrvatska autohtona sorta podrijetlom s otoka Korčule, od koje se proizvode cijenjena mirna i desertna vina. Jedno od značajnih svojstava sorte je i zadržavanje ugodne kiselosti, odnosno ukupna kiselost koja je viša u odnosu na većinu drugih južnih bijelih sorata. Svojstva sorte i raniji rok berbe omogućuju i proizvodnju pjenušavih vina tradicionalnom metodom. U ovom radu provedene su analize osnovnog fizikalno-kemijskog sastava mošta i baznog vina, parametara boje, ukupnih fenola te senzornih svojstava pjenušavih vina ´Grk´ proizvedenih s različitim sojevima kvasaca primijenjenih u sekundarnoj fermentaciji.
Abstract (english)
Grk is a Croatian autochthonous variety originating from the island of Korčula, from which prized still and dessert wines are produced. One of the significant properties of the variety is the retention of pleasant acidity, i.e. the total acidity is higher than in most other southern white varieties. The properties of the variety and the earlier harvest time also allow the production of sparkling wines using the traditional method. In this paper, analyzes of the basic physicochemical composition of must and base wine, color parameters, total phenols, and sensory properties of sparkling wines ´Grk´ produced with different yeast strains applied in secondary fermentation were carried out.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:532153
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 on2022-10-05 07:23:09