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master's thesis
Procesi fermentacija u proizvodnji bijelih vina
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of agriculture, 2015. urn:nbn:hr:151:418680
Grgić, Marija
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of agroecology and Enviroment Protection

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

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Grgić, M. (2015). Procesi fermentacija u proizvodnji bijelih vina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:418680

Grgić, Marija. "Procesi fermentacija u proizvodnji bijelih vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:418680

Grgić, Marija. "Procesi fermentacija u proizvodnji bijelih vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:418680

Grgić, M. (2015). 'Procesi fermentacija u proizvodnji bijelih vina', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:418680

Grgić M. Procesi fermentacija u proizvodnji bijelih vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2015 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:151:418680

M. Grgić, "Procesi fermentacija u proizvodnji bijelih vina", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:151:418680

Metadata
TitleProcesi fermentacija u proizvodnji bijelih vina
Title (english)The processes of fermentation in the production of white wines
AuthorMarija Grgić
MentorSuzana Kristek (mentor)
Committee memberAleksandar Stanisavljević
Committee memberDrago Bešlo
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of agroecology and Enviroment Protection)
Osijek
Defense date and country2015-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Tehnologija proizvodnje vina je veoma složen proces. Pored potrebnog znanja, iskustva, fizičkog napora, vremena potrebno je uložiti dosta ljubavi i strpljenja kako bi nastala kvalitetna vina. Može se dogoditi da nepravilnim postupcima i učinjenim greškama prilikom prerade grožđa, dođe do kvarenja vina ili dobijemo vino sa manama i nedostatcima. Stoga se treba obratiti posebna pažnja na tehnologiju proizvodnje vina. Velika je razlika u proizvodnji bijelih i crnih vina. Crna vina podnose veću količinu oksidacije u svim fazama njihove proizvodnje dok bijela vina trebaju biti proizvedena bez ili s vrlo kratkom maceracijom, nemaju mogućnost čuvanja u drvenim bačvama, ne dobivaju na kvaliteti dugogodišnjim čuvanjem jer neka vina postignu svoj optimum samo nakon par mjeseci njihova čuvanja. Kod proizvodnje bijelih vina i najmanja nepoželjna promjena može ostaviti posljedice, koje se kasnije teško otklanjaju
Abstract (english)
The technology of wine production is a very complex process. Except experience, physical effort, and time you need to invest wine, it is necessary to invest a lot of love and patience to give a highquality wines. It may happen that improper procedures and mistakes during the processing of grapes, came to a deterioration of wine or get a wine with flaws and shortcomings. Therefore, it should pay special attention to the technology of winemaking. There is a big difference in the production of white and red wines. Red wines tolerate a greater amount of oxidation at all stages of their production, while white wines should be produced without or with a very short maceration, do not have the ability to save in wooden barrels, do not get the quality of long-term storage because some wines reach their optimum only after a few months of their storage. In the production of white wine, the smallest changes can leave undesirable consequences, which are difficult to remove later
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:418680
Study programmeTitle: Fruit growing, viticulture and wine production
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva (magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2015-12-09 12:16:57