prikaz prve stranice dokumenta Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé
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undergraduate thesis
Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:070624
Mujadžić, Sven
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

Mujadžić, S. (2011). Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:070624

Mujadžić, Sven. "Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:070624

Mujadžić, Sven. "Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:070624

Mujadžić, S. (2011). 'Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:070624

Mujadžić S. Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:070624

S. Mujadžić, "Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:070624

Metadata
TitleProizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé
Title (english)Production of blackberry wine by microfermentation using commercial yeast Fermol mediteraneé
AuthorSven Mujadžić
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 country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Provedena je mikrofermentacija kupinovog soka pri temperaturi 23ºC kako bi se istražila fermentacijska svojstva komercijalnog kvasca Fermol Mediterraneé u malom mjerilu. Fermentacijska aktivnost je pracena mjerenjem mase oslobodenog CO2 i brzine proizvodnje CO2 tijekom fermentacije. Kvasac Fermol Mediterraneé zapoceo je fermentaciju brže od ranije istraženog kvasca Fermol Rouge. Koncentracija hlapljivih kiselina nastalih tijekom fermentacije kvascem Fermol Mediterraneé bila je malo manja od one koja je nastala fermentacijom kvascem Fermol Rouge, dok su koncentracije neprevrelih šecera, etanola i ukupnih kiselina te pH bili slicni u vinima proizvedenim pomocu oba kvasca. Kemijski sastav proizvedenog vina u skladu je s Pravilnikom o vocnim vinima. Zahvaljujuci dobrim fermentacijskim svojstvima komercijalni kvasac Fermol Mediterraneé može se primijeniti u proizvodnji kupinovog vina.
Abstract (english)
Microfermentation of blackberry juice was performed at 23ºC to test fermentative abilities of commercial yeast Fermol Mediterraneé in a small scale. Fermentation activity was monitored by measuring CO2 evolution and CO2 production rate. It was shown that yeast Fermol Mediterraneé started fermentation faster than previously investigated yeast Fermol Rouge. Level of volatile acids formed by yeast Fermol Mediterraneé was slightly lower than those obtained by yeast Fermol Rouge, while concentrations of residual sugars, ethanol, pH and total acids were similar in wines produced in both yeasts. Chemical composition of the produced wine was in accordance with the Croatian fruit wine legislation. Good fermentative properties of commercial yeast Fermol Mediterraneé could be beneficial for blackberry wine production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:070624
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 on2017-05-19 09:21:24