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undergraduate thesis
Proizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:099089
Golubić, Marina
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

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Golubić, M. (2019). Proizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:099089

Golubić, Marina. "Proizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:099089

Golubić, Marina. "Proizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:099089

Golubić, M. (2019). 'Proizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:099089

Golubić M. Proizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:099089

M. Golubić, "Proizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:099089

Metadata
TitleProizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina
Title (english)Production and determination of basic quality parameters of domestic white wine
AuthorMarina Golubić
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 country2019-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu proizvedeno je domaće bijelo miješano vino vinskih sorti Graševina, Silvanac zeleni, Sovinjon bijeli, Muškat žuti i Šipon, berba 2018. godina. Vino je dobiveno postupkom proizvodnje bijelih vina. Tijekom proizvodnje vina vršeno je ošećerenje mošta, te inokulacija mošta kvascima Saccharomyces cerevisiae uz dodatak dohrane za kvasce. Fermentacija mošta provedena je u hrastovim bačvama. Potkraj tihog vrenja mladom vinu dodano je bistrilo bentonit. Vino je uzorkovano za analizu u ovom radu nakon 6 mjeseci stajanja u bariknoj bačvi. Kemijskom analizom vina određeni su nefermentirani šećeri, ukupni alkohol, ukupne i hlapive kiseline, pH, ukupni i slobodni sumporni dioksid. Dobiveni rezultati zadovoljavaju vrijednosti propisane zakonskom regulativom Republike Hrvatske.
Abstract (english)
In this work domestic white wine was produced by blending grapes of five grape varieties: Graševina, Silvaner, Sauvignon blanc, Muscat yellow and Šipon. This wine was produced in 2018 by the usual procedures used in the production of white wines. Before the spontaneous fermentation process, the must was added allowed amount of sugar. The yeast inoculation of Saccharomyces cerevisiae with addition of yeast supplementation was also performed. The fermentation of the must was carried out in oak barrels. The turbulent fermentation lasted about 2 weeks. Thereafter, silent fermentation occurs for 6 weeks. At the end of the silent fermentation, the bentonite was added to the young wine. For chemical analysis, a wine matured in an oak barrel for 6 months was sampled. The residual unfermented sugar, total alcohol, total and volatile acids, pH, total and free sulfur dioxide were determined in the produced wine. The results of the chemical analysis meet the criteria by Croatian Wine Regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:099089
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-24 09:26:44