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undergraduate thesis
Praćenje fermentacije domaćeg bijelog vina Iločkog vinogorja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:594887
Inkret, Ines
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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Inkret, I. (2015). Praćenje fermentacije domaćeg bijelog vina Iločkog vinogorja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:594887

Inkret, Ines. "Praćenje fermentacije domaćeg bijelog vina Iločkog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:594887

Inkret, Ines. "Praćenje fermentacije domaćeg bijelog vina Iločkog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:594887

Inkret, I. (2015). 'Praćenje fermentacije domaćeg bijelog vina Iločkog vinogorja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:594887

Inkret I. Praćenje fermentacije domaćeg bijelog vina Iločkog vinogorja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:594887

I. Inkret, "Praćenje fermentacije domaćeg bijelog vina Iločkog vinogorja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:594887

Metadata
TitlePraćenje fermentacije domaćeg bijelog vina Iločkog vinogorja
Title (english)Monitoring the fermentation of local white wine from vineyards of Ilok
AuthorInes Inkret
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 country2015-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Engineering
Abstract
Cilj završnog rada bio je proizvesti bijelo vino od sorti Graševina bijela i Rajnski rizling bijeli, pri čemu je korišteno grožđe s područja Iločkog vinogorja. Nakon vinifikacije u privatnoj obiteljskoj vinariji Kočet provedena je kemijska analiza proizvedenog domaćeg vina u laboratoriju Prehrambeno – biotehnološkog fakulteta. Određeni su osnovni parametri kakvoće: šećer, ukupne i hlapljive kiseline, slobodni, vezani i ukupni sumpor, alkohol, glicerol te jabučna, vinska, mliječna i limunska kiselina. Laboratorijske metode koje su pritom bile korištene su: RS-metoda za određivanje šećera, neutralizacija s NaOH za ukupne kiseline, polumikro postupak za hlapljive kiseline, titracija s NaOH za određivanje slobodnog i vezanog sumpora, kemijska i denzitometrijska metoda za određivanje alkohola, enzimsko određivanje glicerola te papirna kromatografija za određivanje jabučne, vinske, mliječne i limunske kiseline. Rezultati analiziranog domaćeg bijelog vina su u skladu s vrijednostima Pravilnika o vinu iz 1996. godine.
Abstract (english)
The aim of final work was to produce white wine from Graševina and Rizling varieties in private family winery Kočet. Used grapes were from Ilok wine region. After production, various chemical procedures were applied in order to analyze produced domestic wine at the Faculty of Food Technology and Biotechnology. So, basic wine quality parameters such as: sugar, total and evaporative acidity, free, bounded and total sulfur, alcohol, glycerol and malic, tartaric, lactic and citric acid were determined. Laboratory methods that were used are: RS - method for determination of sugars, neutralization with sodium hydroxide for total acidity, halfmicro procedure for the determination of evaporative acidity, titration with NaOH for the determination of free and bound sulfur, chemical and densitometric method for determination of alcohol, enzymatic determination of glycerol and paper chromatography for the determination of malic, tartaric, lactic and citric acid. The results of analyzed domestic white wine were in accordance with the Croatian wine regulations from year 1996.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:594887
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
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Created on2015-12-17 10:58:43