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undergraduate thesis
Enzimska analiza kupinovih vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:082727
Lisičar, Josipa
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

Lisičar, J. (2011). Enzimska analiza kupinovih vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:082727

Lisičar, Josipa. "Enzimska analiza kupinovih vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:082727

Lisičar, Josipa. "Enzimska analiza kupinovih vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:082727

Lisičar, J. (2011). 'Enzimska analiza kupinovih vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:082727

Lisičar J. Enzimska analiza kupinovih vina [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:159:082727

J. Lisičar, "Enzimska analiza kupinovih vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:082727

Metadata
TitleEnzimska analiza kupinovih vina
Title (english)Enzymatic analysis of blackberry wines
AuthorJosipa Lisičar
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 country2011-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kupinovo vino je popularno voćno vino koje se tradicionalno proizvodi u kontinentalnom dijelu Hrvatske. U ranijim eksperimentima provedene su mikrofermentacije kupinovog soka pomoću dvaju komercijalnih kvasaca kako bi se procijenila mogućnost njihove primjene u komercijalnoj proizvodnji kupinovih vina. Vina proizvedena komercijalnim kvascima Fermol Rouge i Fermol Mediterraneé oznacena su kao vino FR, odnosno vino FM. U ovom radu su koncentracije neprevrelih šećera u proizvedenim vinima određene kao koncentracije reducirajucih šećera, a HPLC (tekućinska kromatografija visoke djelotvornosti) je korištena za analizu etanola. Enzimskim metodama su određene koncentracije glicerola, jabučne i mliječne kiseline u kupinovim vinima proizvedenim uz primjenu spomenutih kvasaca. Oba kvasca proizvela su jednake koncentracije glicerola. U vinu FR je koncentracija jabučne kiseline bila dvostruko manja, dok je koncentracija mliječne kiseline bila dvostruko veća nego u vinu FM.
Abstract (english)
Blackberry wine is a popular fruit wine and traditional product in the continental part of Croatia. Fermentations of blackberry juice were previously performed using two commercial yeasts in a small scale to evaluate possibility of their application in production of commercial blackberry wine. The wines produced using yeasts Fermol Rouge and Fermol Mediterraneé were designated as wine FR and wine FM, respectively. Concentrations of residual sugars in the produced wines were determined as reducing sugars and ethanol levels were analysed by HPLC (high-performance liquid chromatography). Enzymatic methods were applied to analyse levels of glycerol, malic acid and lactic acid. Both yeast strains produced the same glycerol concentrations. Malic acid level in wine FR was twice lower, while lactic acid concentration was twice higher in wine FR than in wine FM.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:082727
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 09:46:07