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master's thesis
PROIZVODNJA BIJELIH VINA UZ PRIMJENU STARTER KULTURA
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of agriculture, 2016. urn:nbn:hr:151:416812
Mijoković, Marija
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

Cite this document

Mijoković, M. (2016). PROIZVODNJA BIJELIH VINA UZ PRIMJENU STARTER KULTURA (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:416812

Mijoković, Marija. "PROIZVODNJA BIJELIH VINA UZ PRIMJENU STARTER KULTURA." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:416812

Mijoković, Marija. "PROIZVODNJA BIJELIH VINA UZ PRIMJENU STARTER KULTURA." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:416812

Mijoković, M. (2016). 'PROIZVODNJA BIJELIH VINA UZ PRIMJENU STARTER KULTURA', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:416812

Mijoković M. PROIZVODNJA BIJELIH VINA UZ PRIMJENU STARTER KULTURA [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2016 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:151:416812

M. Mijoković, "PROIZVODNJA BIJELIH VINA UZ PRIMJENU STARTER KULTURA", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:151:416812

Metadata
TitlePROIZVODNJA BIJELIH VINA UZ PRIMJENU STARTER KULTURA
Title (english)PRODUCTION OF WHITE WINES SUBJECT WITH STARTER CULTURE
AuthorMarija Mijoković
MentorSuzana Kristek (mentor)
Committee memberDrago Bešlo (predsjednik povjerenstva)
Committee memberAleksandar Stanisavljević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Da bi dobili kvalitetno vino sve postupke u proizvodnji, od berbe, muljanja pa do skladištenja, treba kvalitetno i na vrijeme napraviti. Samo trud, rad i njega vina mogu zajamčiti kvalitetno i ukusno vinoProizvodnja počinje muljanjem 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 Za optimalan je tijek tihog vrenja nužna temperatura 16-18 °C kako bi se omogućilo previranje posljednjih ostataka šećera. Osobito je to važno za vina s većim sadržajem ukupnih kiselina kako bi se usporedo uspjelo završiti tzv. jabučno-mliječno vrenje. Nakon prvog pretakanja nastavljamo njegovati (nadolijevati, sulfitirati...) mlado vino kako bismo ga usmjerili prema optimalno mogućem dozrijevanju jer je vino složen proizvod u kojem se događaju neprekidne promjene. Te su promjene (biokemijske, fizikalne i dr.) bit dozrijevanja i starenja. Nužan je oprez ako su neke posude ostale prazne jer se prazan prostor mora češće sumporiti imajući na umu da to može povećati sumporni dioksid u vinu. Stara vina i mlada kojima treba očuvati sortnu aromatičnost i svježinu pretačemo zatvorenim postupkom
Abstract (english)
To get a quality wine all processes in the production, from harvesting, crushing to the storage, must be high quality and in time to make. Only hard work and it can guarantee the quality of wines and delicious vinoProizvodnja begin squeezing where it separates the berries from the stems and crushes the grapes. Then sulfur crushed grapes, wine yeasts are added to the wine is separated from the sludge and sediment that sits on the bottom of the barrel. Maceration follows which is responsible for the color and structure of the wine is to achieve optimum flow silent necessary boiling temperature 16-18 ° C to allow the leavening the last sugar residues. This is extremely important for wines with a higher content of total acids to be simultaneously managed to end the so-called. malolactic fermentation. After the first decanting we continue to cherish (top up, sulfitirati ...) new wines in order to align it with the optimum possible maturation because wine is a complex product in which the event of continuous change. These changes (biochemical, physical, etc.) Will maturation and aging. Caution should be exercised if some containers remain empty because the empty space must often sumporit bearing in mind that it may increase the sulfur dioxide in wine. Old wine and young who need to preserve varietal aroma and freshness translates closed procedurThe work was created at: Faculty of Agriculture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:416812
Study programmeTitle: Fruit growing, viticulture and wine; specializations in: Fruit growing, Viticulture
Course: Viticulture
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
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Created on2016-11-10 14:34:18