prikaz prve stranice dokumenta Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:814549
Mesihović, Anida
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

Mesihović, A. (2011). Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:814549

Mesihović, Anida. "Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:814549

Mesihović, Anida. "Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:814549

Mesihović, A. (2011). 'Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:814549

Mesihović A. Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:814549

A. Mesihović, "Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:814549

Metadata
TitleProizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge
Title (english)Production of blackberry wine by microfermentation using commercial yeast fermol rouge
AuthorAnida Mesihović
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 country2011-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kupinovo vino je popularno vocno vino koje se tradicionalno proizvodi u kontinentalnom dijelu Hrvatske. Provedena je mikrofermentacija kupinovog soka pri temperaturi 23ºC kako bi se istražila fermentacijska svojstva komercijalnog kvasca Fermol Rouge u malom mjerilu. Fermentacijska aktivnost je pracena mjerenjem mase oslobodenog CO2 i brzine proizvodnje CO2 tijekom fermentacije. U proizvedenom kupinovom vinu odredena je pH-vrijedost te su analizirane koncentracije glukoze, fruktoze, saharoze, etanola, kao i ukupnih i hlapljivih kiselina. Kemijski sastav proizvedenog vina u skladu je s Pravilnikom o vocnim vinima. Zahvaljujuci dobrim fermentacijskim svojstvima istraženi kvasac može se primijeniti u komercijalnoj proizvodnji kupinovog vina.
Abstract (english)
Blackberry wine is a popular fruit wine and traditional product in the continental part of Croatia. Microfermentation of blackberry juice was performed at 23ºC to test the fermentative abilities of commercial yeast Fermol Rouge in a small scale. Fermentation activity was monitored by measuring CO2 evolution and CO2 production rate. Concentrations of glucose, fructose, saccharose, ethanol, total and volatile acids as well as pH-value were analysed in the produced blackberry wine. Chemical composition of the produced wine was in accordance with the Croatian fruit wine legislation. Good fermentative properties of the tested yeast could be beneficial for commercial blackberry wine production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:814549
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 10:56:36