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undergraduate thesis
Analiza osnovnih parametara kakvoće vina Rajnski rizling plešivičkog vinogorja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:242737
Smetko, Lucija
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

Smetko, L. (2021). Analiza osnovnih parametara kakvoće vina Rajnski rizling plešivičkog vinogorja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:242737

Smetko, Lucija. "Analiza osnovnih parametara kakvoće vina Rajnski rizling plešivičkog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:242737

Smetko, Lucija. "Analiza osnovnih parametara kakvoće vina Rajnski rizling plešivičkog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:242737

Smetko, L. (2021). 'Analiza osnovnih parametara kakvoće vina Rajnski rizling plešivičkog vinogorja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:242737

Smetko L. Analiza osnovnih parametara kakvoće vina Rajnski rizling plešivičkog vinogorja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:242737

L. Smetko, "Analiza osnovnih parametara kakvoće vina Rajnski rizling plešivičkog vinogorja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:242737

Metadata
TitleAnaliza osnovnih parametara kakvoće vina Rajnski rizling plešivičkog vinogorja
Title (english)Analysis of basic parameters of wine quality Rhine Riesling of Plešivica vineyards
AuthorLucija Smetko
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 country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Fizikalno-kemijska analiza ukazuje na sastav, a time i na samu kvalitetu vina koje se testira. Pojedine sorte uvelike se razlikuju u količini šećera, alkohola te drugih sastojaka koji svakoj sorti daju posebnost. U ovom radu analizirano je 6 različitih vina sorte Rajnski rizling s područja regije Središnja bregovita Hrvatska, podregije Plešivica, vinogorja Plešivica-Okić. Godina proizvodnje vina je 2018. Fizikalno-kemijskim metodama utvrđivane su količine slobodnog, vezanog i ukupnog sumporovog dioksida, količina šećera, ukupnih i hlapljivih kiselina te postotak alkohola. Osim fizikalno-kemijske analize, provedena je i tekućinska kromatografija visoke djelotvornosti (HPLC) kojom je određena količina glicerola, glukoze, jabučne i vinske kiseline te alkohola. Izmjerene količine svih spojeva bile su u skladu s propisima navedenim u Pravilniku o vinu i Pravilniku o proizvodnji vina u svim analiziranim vinima.
Abstract (english)
Physico-chemical analysis indicates the composition, and thus the quality of the wine being tested. Some wine varieties differ greatly in the amount of sugar, alcohol and other ingredients that make each wine variety special. In this paper, 6 different wines of the Rhine Riesling varieties from the Central Hills of Croatia region, Plešivica subregion, Plešivica-Okić vineyards were analyzed. The year of wine production is 2018. The quantities of sulfur dioxide, the amount of sugar, total and volatile acids and the percentage of alcohol were determined by physico-chemical methods. In addition to physico-chemical analysis, high performance liquid chromatography (HPLC) was performed to determine the amount of glycerol, glucose, malic and tartaric acid and alcohol. The measured quantities of all compounds were in accordance with the regulations stated in the Wine act of Republic Croatia.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:242737
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-07-19 09:35:30