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undergraduate thesis
Fizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:399855
Škaljo, Irma
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

Škaljo, I. (2023). Fizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:399855

Škaljo, Irma. "Fizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:399855

Škaljo, Irma. "Fizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:399855

Škaljo, I. (2023). 'Fizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:399855

Škaljo I. Fizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:399855

I. Škaljo, "Fizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:399855

Metadata
TitleFizikalno-kemijske karakteristike vina Pinot sivi baranjskog vinogorja
Title (english)The physicochemical characteristics of Pinot Gris wine from Baranja vineyards
AuthorIrma Škaljo
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 country2023-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog završnog rada bio je odrediti fizikalno-kemijske karakteristike vina Pinot sivi, baranjskog vinogorja, podregije Hrvatsko Podunavlje, berba 2018. Pinot sivi podrijetlom je iz Burgundije, no široko je rasprostranjen diljem svijeta te se proizvodi u raznim vinogradarskim regijama. Vino je tamnije i dublje žućkaste boje te se najčešće proizvodi kao sortno vino zbog prirodno niske kiselosti i visokog udjela šećera u bobicama. Miris je intenzivan, pretežno voćnog karaktera, obiluje aromama banane, kruške i jabuke, iza čega slijede herbalne note suhog bilja. Okus je pun i zaobljen, kiseline su blage, solidno snažan alkohol daje mu blago pikantnu notu, a bogat ekstrakt produžuje okus. U analiziranom vinu određen je udio etanola, koncentracija neprevrelog šećera, slobodnog, vezanog i ukupnog sumpora te hlapljivih i ukupnih kiselina. Papirnom kromatografijom utvrđena je prisutnost vinske, jabučne, limunske i mliječne kiseline, a HPLC-om su određene su koncentracije glukoze, fruktoze, jabučne, vinske, limunske kiseline, etanola i glicerola. Svi analizirani parametri nalaze se unutar dopuštenih granica koje se određene zakonskom regulativom.
Abstract (english)
The aim of this undergraduate thesis was to determine the physicochemical characteristics of the Pinot gris wine from the Baranja vineyard, sub-region Croatian Danube, vintage 2018. Pinot gris originates from Burgundy, but is widely distributed throughout the world and is produced in various wine-growing regions. The wine has a darker and deeper yellowish colour and is most often produced as a varietal wine due to the naturally low acidity and high sugar content in the berries. The smell is intense, predominantly fruity, full of aromas of banana, pear and apple, followed by herbal notes of dried herbs. The taste is full and rounded, the acids are mild, solidly strong alcohol gives it a slightly spicy note, and the rich extract prolongs the taste. In the analysed wine, the proportion of ethanol, concentration of unfermented sugar, free, bound and total sulphur as well as volatile and total acids were determined. The presence of tartaric, malic, citric and lactic acid was determined by paper chromatography, and the concentrations of glucose, fructose, malic, tartaric, citric acid, ethanol and glycerol were determined by HPLC. All analysed parameters are within the permissible limits determined by legal regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:399855
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 on2024-04-23 13:17:40