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undergraduate thesis
Osnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:704070
Marinković, Marko
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

Marinković, M. (2013). Osnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:704070

Marinković, Marko. "Osnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:704070

Marinković, Marko. "Osnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:704070

Marinković, M. (2013). 'Osnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:704070

Marinković M. Osnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:704070

M. Marinković, "Osnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:704070

Metadata
TitleOsnovni parametri kakvoće i polifenolni sastav vina sorte Plavac mali
Title (english)The basic quality parameters and polyphenolic composition of wine variety Plavac mali
AuthorMarko Marinković
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 country2013-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj završnog rada bio je analizirati vino sorte Plavac mali, privatnog proizvođača, proizvedeno u Pelješkom vinogorju, podregija Srednja i južna Dalmacija. Kemijskim analizama određeni su osnovni parametri kakvoće vina: alkohol, šećer, slobodni, vezani i ukupni sumpor, ukupne i hlapljive kiseline, ukupni fenoli te pH-vrijednost vina. Koncentracija alkohola određena je kemijskom metodom, a koncentracija šećera RS-metodom. Od ostalih laboratorijskih metoda korištene su titracija s NaOH za određivanje slobodnog i vezanog sumpora te neutralizacija s NaOH za određivanje ukupnih kiselina. Udjel ukupnih fenola određen je spektrofotometrijski, a pH-metrom je utvrđena pH-vrijednost vina. Dobiveni rezultati analiziranog vina sorte Plavac mali u skladu su s vrijednostima propisanim Pravilnikom o vinu.
Abstract (english)
The aim of this final study was to analyze the wine variety Plavac mali, from a private wine producer, produced in wine region Pelješac, subregion of Central and south Dalmatia. The chemical analyses were applied to define basic parameters of wine quality: alcohol, sugar, free, bounded and total sulfur, total and evaporative acidity, total phenols and pH-value of wine. Alcohol concentration was determined by the chemical method and the concentration of sugars by the RS-method. Among other laboratory methods titration with NaOH was used for the determination of free and bound sulfur and neutralization with NaOH was used to determine total acidity. Share of total phenols was determined by spectrophotometry, and the pH-value of wine was measured with a pH-meter. The results were in accordance with Croatian wine regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:704070
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 conditionsAccess restricted to students and staff of home institution
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Created on2017-05-03 12:56:38