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master's thesis
Utjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina
Zagreb: University of Zagreb, Faculty of Agriculture, 2022. urn:nbn:hr:204:787519
Matković, Zvonimir
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Matković, Z. (2022). Utjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:787519

Matković, Zvonimir. "Utjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:787519

Matković, Zvonimir. "Utjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:787519

Matković, Z. (2022). 'Utjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:787519

Matković Z. Utjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:787519

Z. Matković, "Utjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:204:787519

Metadata
TitleUtjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina
Title (english)The influence of different yeast strains on the rate of fermentation in the bottle and the quality of white sparkling wine
AuthorZvonimir Matković
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 country2022-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Proizvodnja pjenušavih vina u RH je u stalnom uzlaznom trendu, pri čemu značajno prevladava tradicionalna metoda vrenja u boci kao kvalitetnija metoda proizvodnje pjenušavih vina. Osim samog odabira sorte i kakvoće baznog vina, odgovarajuća kvaliteta pjenušavog vina ovisi i o kvascima. Brzina sekundarnog vrenja, autoliza kvasaca i prirodno bistrenje pjenušavog vina određuju senzorna svojstva i njegovu kakvoću. U fokusu ovoga rada je utjecaj tri različita soja kvasca na brzinu vrenja u boci i kakvoću pjenušavog vina u proizvodnji na pokušalištu Jazbina.
Abstract (english)
The production of sparkling wines in the Republic of Croatia is on a constant upward trend, whereby the traditional method of fermentation in the bottle is significantly predominant as a higher quality method of producing sparkling wines. In addition to the selection of the variety and quality of the base wine, the appropriate quality of the sparkling wine also depends on the yeasts. The speed of secondary fermentation, autolysis of yeasts and natural clarification of sparkling wine determine the sensory properties and its quality. The focus of this paper is the influence of three different strains of yeast on the rate of fermentation in the bottle, and the quality of sparkling wine produced at the Jazbina experimental station.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:787519
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 conditionsAccess restricted to authenticated users
Terms of useLicence In copyright icon
Created on2022-10-19 07:12:05