prikaz prve stranice dokumenta Uloga plijesni Botrytis cinerea u vinarstvu
Access restricted to students and staff of home institution
undergraduate thesis
Uloga plijesni Botrytis cinerea u vinarstvu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:556035
Rašić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Rašić, A. (2012). Uloga plijesni Botrytis cinerea u vinarstvu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:556035

Rašić, Ana. "Uloga plijesni Botrytis cinerea u vinarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:556035

Rašić, Ana. "Uloga plijesni Botrytis cinerea u vinarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:556035

Rašić, A. (2012). 'Uloga plijesni Botrytis cinerea u vinarstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:556035

Rašić A. Uloga plijesni Botrytis cinerea u vinarstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:556035

A. Rašić, "Uloga plijesni Botrytis cinerea u vinarstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:556035

Metadata
TitleUloga plijesni Botrytis cinerea u vinarstvu
Title (english)The role of Botrytis cinerea in wine production
AuthorAna Rašić
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2012-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Botrytis cinerea je filamentozna gljivica koja ima dva suprotna učinka na vinovu lozu. Ako grožđe dobiva na kvaliteti razvija se plemenita plijesan, a ako grožđe trune dolazi do bolesti koja se naziva sivom plijesni. Siva plijesan je značajna bolest vinove loze diljem svijeta. Proces infekcije, od zdravog grožđa do pljesnivog grožđa, ovisi o vremenskim uvjetima okoline. Tijekom sazrijevanja grožđe gubi većinu svoje fizičke i kemijske zaštite te dolazi do kemijskih promjena u sastava grožđa zbog pojave plijesni. Brza stopa klijanja konidija, infekcije i micelijskog rasta u širokom rasponu klimatskih uvjeta, predstavljaju ozbiljne probleme. Nažalost mogućnost suzbijanja ove opasne bolesti grožđa nije zasada potpuno riješena. Od kemijskih sredstava za suzbijanje sive plijesni koriste se tzv. botriticidi. U svijetu se uz dodatak plemenite plijesni proizvode vrhunska slatka botritizirana vina kao što su npr. Semillon i Sauvignon Blanc iz Sauternesa, Francuska.
Abstract (english)
Botrytis cinerea is a filamentous fungi which may cause both serious loss and enhancement of quality in viticulture. If the grape quality improves, noble rot is developed, and if the quality of grapes is reduced, the disease known as grey mold will arise. Grey mold is important grapevine disease all around the world. The infection process, from healthy to rotten grape, depends on environmental conditions. During maturation process, the grape loses most of its physical and chemical defenses and many chemical alterations in the composition of grape occur. Conidia germination, infection and germ tube growth that can occur in many different climatic conditions, resolve serious problems. Unfortunately, the possibility of repression of this serious viticulture disease is not completely solved. The loss in wine production continues to occur despite the avilability of new botryticides. Wines produced from noble rotted grapes are very concentrated and sweet, and some of the most famous botrytized wines in the world are Semillon and Sauvignon Blanc from France.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:556035
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 07:51:25