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master's thesis
Utjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay'
Zagreb: University of Zagreb, Faculty of Agriculture, 2023. urn:nbn:hr:204:159189
Pranjić, Petra
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Pranjić, P. (2023). Utjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:159189

Pranjić, Petra. "Utjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:159189

Pranjić, Petra. "Utjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:159189

Pranjić, P. (2023). 'Utjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:159189

Pranjić P. Utjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2023 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:204:159189

P. Pranjić, "Utjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:204:159189

Metadata
TitleUtjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay'
Title (english)The influence of different species of lactic acid bacteria on the composition and quality of Chardonnay wine
AuthorPetra Pranjić
MentorAna-Marija Jagatić Korenika (mentor)
Committee memberAna-Marija Jagatić Korenika (predsjednik povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
Committee memberZvjezdana Marković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2023-07-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Chardonnay je sorta bijelog grožđa koja je u posljednjih 25 godina jedna od najpopularnijih sorata u svijetu. Izuzetno je prilagodljiva i rasprostranjena u različitim klimatskim zonama uzgoja vinove loze. To je sorta koja se smatra “ulaznicom“ na tržište vina za nove proizvođače, posebno u zemljama Novog svijeta. Kvaliteta svakog vina uvjetovana je raznim biokemijskim reakcijama u koje se ubraja i malolaktična fermentacija. To je proces biološkog otkiseljavanja odnosno transformacije jabučne kiseline u mliječnu kiselinu uz oslobađanje CO2, a provode ga određene vrste bakterija mliječne kiseline. U ovom radu, nakon inokulacije različitih vrsta bakterija mliječne kiseline praćene su koncentracije organskih kiselina te su provedene fizikalno-kemijske, instrumentalne i senzorne analize kojima je utvrđen utjecaj malolaktične fermentacije na sastav i kakvoću vina ´Chardonnay´.
Abstract (english)
Chardonnay is a white grape variety that has been one of the most popular varieties in the world for the last 25 years. It adapts extremely well, and it is widespread in different climate zones. It is a variety that is considered “a ticket” to the wine market for new winemakers, especially in the countries of the New World. The quality of each wine is determined by various biochemical reactions, including malolactic fermentation. Malolactic fermentation is a process of biological deacidification breakdown of malic into lactic acid with the release of CO2 and is carried by certain lactic acid bacteria species. In this paper, after the inoculation of different types of lactic acid bacteria, the concentrations of organic acids were monitored, and a physicochemical, instrumental, and sensory analysis were performed to determine the composition and quality of ´Chardonnay´ wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:159189
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 on2023-07-10 08:27:07