prikaz prve stranice dokumenta Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée
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undergraduate thesis
Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:846203
Smoković, Beatrisa
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

Smoković, B. (2011). Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:846203

Smoković, Beatrisa. "Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:846203

Smoković, Beatrisa. "Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:846203

Smoković, B. (2011). 'Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:846203

Smoković B. Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:846203

B. Smoković, "Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:846203

Metadata
TitleMikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée
Title (english)Microfermantation of must Istarska malvazija using commercial yeast Fermol mediterranée
AuthorBeatrisa Smoković
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 country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Konzervirani grožđani sok je mošt kod kojeg je alkoholno vrenje zaustavljeno dopuštenim kemijskim sredstvima ili fizikalnim postupcima. Provedena je mikrofermentacija grožđanog soka pri temperaturi 23ºC kako bi se istražila fermentacijska svojstva komercijalnog kvasca Fermol Mediterranée u malom mjerilu. Fermentacijska aktivnost je praćena mjerenjem mase oslobođenog CO2 i brzine proizvodnje CO2 tijekom fermentacije. U proizvedenom vinu određena je pH-vrijednost i analizirane su koncentracije glukoze, etanola, glicerola, sumpora kao i ukupnih i hlapljivih kiselina, te je provedena mikrobiološka kontrola. Kemijski sastav proizvedenog vina u skladu je s Pravilnikom o vinu. Zahvaljujući dobrim fermentacijskim svojstvima istraženi kvasac može se primijeniti u komercijalnoj proizvodnji vina.
Abstract (english)
Conserved grape juice is must in which alcoholic fermentation is stopped by using permitted chemicals or physical processes. Microfermentation of grape juice was performed at 23ºC in order to investigate the fermentative abilities of commercial yeast Fermol Mediterranée in a small scale. Fermentation activity was monitored by measuring CO2 evolution and CO2 production rate. Concentrations of glucose, ethanol, glycerol, sulfur and total and volatile acids as well as pH-value were analysed in the produced wine. Microbiological tests of grape juice and wine was also preformed. Chemical composition of the produced wine was in accordance with the Croatian wine regulations. Good fermentative properties of the tested yeast could be beneficial for commercial wine production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:846203
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 10:38:13