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undergraduate thesis
Načini dozrijevanja i prostori za smještaj i čuvanje vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:296491
Češković, Dorotea
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

Češković, D. (2021). Načini dozrijevanja i prostori za smještaj i čuvanje vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:296491

Češković, Dorotea. "Načini dozrijevanja i prostori za smještaj i čuvanje vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:296491

Češković, Dorotea. "Načini dozrijevanja i prostori za smještaj i čuvanje vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:296491

Češković, D. (2021). 'Načini dozrijevanja i prostori za smještaj i čuvanje vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:296491

Češković D. Načini dozrijevanja i prostori za smještaj i čuvanje vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:296491

D. Češković, "Načini dozrijevanja i prostori za smještaj i čuvanje vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:296491

Metadata
TitleNačini dozrijevanja i prostori za smještaj i čuvanje vina
Title (english)Methods of wine ageing and wine storage areas
AuthorDorotea Češković
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 country2021-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Svako vino tijekom procesa proizvodnje prolazi fazu dozrijevanja. Tad dolazi do izgradnje organoleptičkih svojstava i razvoja bistroće. Proces dozrijevanja može se podijeliti na dvije faze-dozrijevanje prije samog flaširanja te starenje vina u bocama. Tradicionalno se dozrijevanje odvija u hrastovoj bačvi koja usprkos određenim nedostacima vinu pruža neke nezamjenjive dobrobiti poput određenih aroma te blage oksidacije koja pozitivno utječe na svojstva vina. Osim klasične metode dozrijevanja u hrastovim bačvama pojavljuju se alternativne metode poput upotrebe hrastovih strugotina u spremnicima od nehrđajućeg čelika. Kad se govori o dozrijevanju ne treba zaboraviti važnost prostora u kojima se vino čuva. To su obično vinski podrumi sa svojim jasno definiranim karakteristikama i uvjetima temperature i relativne vlažnosti zraka, gdje se najčešće čuvaju boce u kojima se odvija proces starenja vina. U novije vrijeme istražuju se mogućnosti dozrijevanja vina u bocama, inoxu ili amforama pod morem, no potrebno je provesti daljnja istraživanja organoleptičkih i kemijskih svojstava takvih vina, kao i isplativost njihove proizvodnje.
Abstract (english)
During the production process, every wine goes through a phase of ageing. That is when organoleptic properties develop and clarification occurs. The ageing process can be divided into two phases-maturation and bottle ageing. Traditionally, maturation occurs in oak barrels which despite its disadvantages gives wine irreplaceable qualities like certain aromas and mild oxidation which has a positive effect on wine properties. Besides the classic method of maturation in oak barrels there are some alternative methods like using oak chips in stainless steel tanks. When talking about ageing, the importance of storage areas must not be forgotten. Wines are usually ageing in wine cellars with clearly defined characteristics, such as temperature and relative humidity requirements. This is where bottles during bottle ageing are usually kept. Recently, the possibilities of maturing wines in bottles, stainless steel or amphorae under the sea are being investigated. It is necessary to conduct in such wines further research of the organoleptic and chemical properties, as well as the cost-effectiveness of their production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:296491
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 on2021-09-28 08:35:20