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master's thesis
Proizvodnja crnih vina
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of agriculture, 2015. urn:nbn:hr:151:053327
Jakobi, Ilonka
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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Jakobi, I. (2015). Proizvodnja crnih 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:151:053327

Jakobi, Ilonka. "Proizvodnja crnih vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:053327

Jakobi, Ilonka. "Proizvodnja crnih vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:053327

Jakobi, I. (2015). 'Proizvodnja crnih vina', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:151:053327

Jakobi I. Proizvodnja crnih vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2015 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:151:053327

I. Jakobi, "Proizvodnja crnih 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:151:053327

Metadata
TitleProizvodnja crnih vina
Title (english)The production of red wines
AuthorIlonka Jakobi
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 country2015-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Prerada grožđa u mošt odnosno vino, počinje od same berbe i presudna je za zdravstveno stanje i ostala svojstva vina. Bolesti i mane vina vuku svoje uzroke od početka prerade grožđa i uglavnom su posljedica nepravilnosti i grešaka počinjenih na startu, a odnose se na nepravilno vrenje, kvalitetu grožđa, mjesto prerade (podrum, klijet, drvarnica, garaža i slično), nečistoću posuđa. Crna vina razlikuju se od bijelih vina ne samo po boji nego i po kemijskom sastavu, okusu i mirisu. Crna vina su punija, ekstraktnija, manje ili više trpka zbog veće količine obojenih, taninskih i mineralnih tvari. Proizvodnja počinje muljanjem – ruljanjem gdje se odvaja bobica od peteljke i gnječi se grožđe. Zatim se sumpori masulj, dodaju se vinski kvasci da bi se vino odvojilo od taloga i da talog sjedne na dno kace. Slijedi maceracija koja je zaslužna za boju i strukturu vina. Fermentacija je jedna od osnovnih faza u procesu proizvodnje jer počinje stvaranje vina. Otakanjem odvajamo vino od dropa. Pretakanje, punjenje i skladištenje vina su završna faza proizvodnje vina. Samo trud, rad i njega vina mogu zajamčiti kvalitetno i ukusno vino.
Abstract (english)
Processing grape to must or wine, starts from a single harvest and is crucial for the health and other characteristics of the wine. Spoilage and defects of wine traces its causes since the beginning of the processing of grapes and are mainly due to distortions and mistakes committed at the start, and are related to improper fermentation, grape quality, point of processing (basement, closet, storage room, garage, etc.), dishes the dirt. Red wines vary from white wines not only in color but also in their chemical composition, taste and smell. Red wines are fuller, more extract, more or less bitter because of the greater amount of colored, tannin and minerals. Production begins squeezing where you take the berries from the stems and crushing the grapes. Then sulfur crushed grapes, wine yeasts are added to wine separated from the sludge and sediment sits at the bottom of the barrel. Follow maceration which is responsible for the color and texture of the wine. Fermentation is one of the main stages in the production process as it starts making wine. Decantation separate the wine from grape pomace. Streaming, filling and storage of wine are the final stage of wine production. Only hard work can guarantee the quality of wines and delicious wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:053327
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 on2015-12-08 11:10:25