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undergraduate thesis
Finalizacija vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka
Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, 2023. urn:nbn:hr:277:004160
Šušak, Laura
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

Institutional repository: FTRR Repository

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Šušak, L. (2023). Finalizacija vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:004160

Šušak, Laura. "Finalizacija vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:004160

Šušak, Laura. "Finalizacija vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:004160

Šušak, L. (2023). 'Finalizacija vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:277:004160

Šušak L. Finalizacija vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:277:004160

L. Šušak, "Finalizacija vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:004160

Metadata
TitleFinalizacija vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka
Title (english)Finalization of Syrah and Pinot Noir Wines Using Different Types of Wood Preparations
AuthorLaura Šušak
MentorValentina Obradović (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog završnog rada je prikazati finalizaciju vina sorte Syrah i Pinot crni pomoću različitih vrsta drvenih pripravaka koje obično nazivamo čips. Na osnovu fizikalno-kemijskih i senzorskih analiza vina s dodatcima različitih vrsta čipsa, analizirane su različite vrste drvenih pripravaka kako utječu na senzorske karakteristike vina. Nakon što su dodaci Sorbet, Opera, Reglissa, Muffins i Vanilla odležali u vinima, vidljive su pozitivne promjene u organoleptičkim svojstvima vina. Kod vina sorte Syrah, dodaci su ostavili bolji dojam, te su se arome više osjetile, najbolju prosječnu ocjenu dobio je dodatak Opera za aromu hrast. Uzorak sorte Pinot crni najbolju je ocjenu dobio za dodatak Sorbet, aromu hrast.
Abstract (english)
The task of this research paper is to show the finalization of wines Syrah and Pinot Noir and using different types of wood preparations commonly called chips. Based on the physico-chemical and sensory analyzes of wines with additional different types of chips, different types of wood preparations were analyzed how they affect the sensory characteristics of the wine. After the additives Sorbet, Opera, Reglissa, Muffins and Vanilla were aged in the wines, positive changes in the organoleptic properties of the wine were visible. In the case of Syrah wine, the additions left a better impression, and the aromas were felt more, the best average rating was given to the Opera supplement for oak aroma. The sample of the Pinot noir received the best mark for the addition of Sorbet, oak aroma.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:004160
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2024-03-09
Terms of useLicence In copyright icon
Created on2023-10-09 12:57:32