prikaz prve stranice dokumenta Usporedba kvalitete voćnog i desertnog voćnog vina od kupine
  Download
PDF 1.24 MB
undergraduate thesis
Usporedba kvalitete voćnog i desertnog voćnog vina od kupine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:880597
Stegić, Antun
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Stegić, A. (2016). Usporedba kvalitete voćnog i desertnog voćnog vina od kupine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:880597

Stegić, Antun. "Usporedba kvalitete voćnog i desertnog voćnog vina od kupine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:880597

Stegić, Antun. "Usporedba kvalitete voćnog i desertnog voćnog vina od kupine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:880597

Stegić, A. (2016). 'Usporedba kvalitete voćnog i desertnog voćnog vina od kupine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:880597

Stegić A. Usporedba kvalitete voćnog i desertnog voćnog vina od kupine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:880597

A. Stegić, "Usporedba kvalitete voćnog i desertnog voćnog vina od kupine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:880597

Metadata
TitleUsporedba kvalitete voćnog i desertnog voćnog vina od kupine
Title (english)Comparison of the quality of fruit wines and dessert fruit wines
AuthorAntun Stegić
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino od kupine je voćno vino poznato po visokom sastavu organskih i neorganskih sastojaka, različitih vitamina i minerala, koji mu daju veliku medicinsku i nutritivnu vrijednost. Svrha rada je procijeniti razliku u kvaliteti između voćnog vina i desertnog voćnog vina proizvedenog od kupine. Laboratorijskim određivanjem standardnih parametara (ukupnog i stvarnog alkohola, ukupnih kiselina, ekstrakta, reducirajućeg i ukupnog šećera, ekstrakta bez ukupnih šećera, pepela i pH) kvalitete utvrđena je fizikalno-kemijska kvaliteta i zatim provedena usporedba navedenih parametara odabranih voćnih vina. Izmjerene vrijednosti za ukupni alkohol, ukupni šećer, ekstrakt i pepeo su veće za voćna vina. Prosječna vrijednost za stvarni alkohol kod voćnih vina iznosi 11,16 %, a kod desertnih voćnih vina 13,57 %. Ta razlika se može objasniti naknadnim dodavanjem alkohola pri proizvodnji desertnih voćnih vina u svrhu postizanja željenih svojstava.
Abstract (english)
Blackberry wine is fruit wine known for its high composition of organic and inorganic compounds, various vitamins and minerals, which give high medical and nutritional value. The purpose of this work is to estimate the difference in quality between fruit wines and dessert fruit wine made from blackberries. After laboratory analysis of standard quality parameters (total and actual alcohol, total acidity, extract, reducing and total sugars, extract without total sugars, ash and pH) for selected fruit wines, physico-chemical quality was determined and then conducted comparison of those parameters. The measured values for total alcohol, total sugar, extract and ashes were higher for fruit wines. The average value of the actual alcohol in fruit wines is 11.16 %, and for dessert fruit wines 13.57 %. This difference can be explained by the subsequent addition of alcohol in the production of dessert fruit wines in order to achieve desired properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:880597
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 09:36:08