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undergraduate thesis
Analiza vina sorte Rajnski rizling proizvedenog u Okićko-Plešivičkom vinogorju tijekom tri uzastopne godine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:572030
Šolčić, Ivana
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

Šolčić, I. (2012). Analiza vina sorte Rajnski rizling proizvedenog u Okićko-Plešivičkom vinogorju tijekom tri uzastopne godine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:572030

Šolčić, Ivana. "Analiza vina sorte Rajnski rizling proizvedenog u Okićko-Plešivičkom vinogorju tijekom tri uzastopne godine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:572030

Šolčić, Ivana. "Analiza vina sorte Rajnski rizling proizvedenog u Okićko-Plešivičkom vinogorju tijekom tri uzastopne godine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:572030

Šolčić, I. (2012). 'Analiza vina sorte Rajnski rizling proizvedenog u Okićko-Plešivičkom vinogorju tijekom tri uzastopne godine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:572030

Šolčić I. Analiza vina sorte Rajnski rizling proizvedenog u Okićko-Plešivičkom vinogorju tijekom tri uzastopne godine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:572030

I. Šolčić, "Analiza vina sorte Rajnski rizling proizvedenog u Okićko-Plešivičkom vinogorju tijekom tri uzastopne godine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:572030

Metadata
TitleAnaliza vina sorte Rajnski rizling proizvedenog u Okićko-Plešivičkom vinogorju tijekom tri uzastopne godine
Title (english)Analysis of the Rhine riesling wines produced in Okić-plešivica wine region during three consecutive years
AuthorIvana Šolčić
MentorVlatka Petravić Tominac (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 country2012-07-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U teorijskom dijelu rada dan je pregled uloge sumporova(IV) oksida u vinarstvu. Opisana su njegova fizikalna i kemijska svojstva, djelovanje te način primjene u proizvodnji vina. U eksperimentalnom dijelu provedena je analiza vina sorte Rajnski rizling iz Okićko-Plešivičkog vinogorja, proizvedenog od istog proizvođača u tri različite godine (berbe 2009-2011). Utjecaj klimatskih uvjeta na kemijski sastav vina bio je očigledan. Sva tri vina zadovoljavala su zakonske propise koji se tiču koncentracija alkohola, kiselina, glicerola i šećera u vinu. Vina proizvedena iz grožđa berbe 2009. i 2011. u potpunosti su zadovoljavala zakonske uvjete koncentracije sumporova(IV) oksida, dok je vino iz berbe 2010. sadržavalo preveliku koncentraciju slobodnog SO2.
Abstract (english)
Theoretical part gives an overview of the role of sulfur dioxide in wine. Its physical and chemical properties, effects and manner of application in wine production were described. In experimental part, Rhine Riesling wine obtained from the same producer from Okić-Plešivica wine region in three different years (2009 - 2011) was analysed. The influence of climatic conditions on wine chemical composition was obvious. All three wines fulfilled legal requirements concerning concentrations of alcohols, acids, sugars and glycerol in wine. Wines produced from harvest 2009 and 2011 completely fulfilled legal requirements of sulfur dioxide concentration while the wine obtained from harvest 2010 contained excessive concentrations of free SO2.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:572030
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 08:47:26