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master's thesis
Utjecaj načina berbe grožđa na tijek fermentacije i kvalitetu crnih vina
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of agriculture, 2017. urn:nbn:hr:151:844109
Kontrec, Marijan
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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Kontrec, M. (2017). Utjecaj načina berbe grožđa na tijek fermentacije i kvalitetu 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:151:844109

Kontrec, Marijan. "Utjecaj načina berbe grožđa na tijek fermentacije i kvalitetu crnih vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:844109

Kontrec, Marijan. "Utjecaj načina berbe grožđa na tijek fermentacije i kvalitetu crnih vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:844109

Kontrec, M. (2017). 'Utjecaj načina berbe grožđa na tijek fermentacije i kvalitetu crnih 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:151:844109

Kontrec M. Utjecaj načina berbe grožđa na tijek fermentacije i kvalitetu crnih vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2017 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:151:844109

M. Kontrec, "Utjecaj načina berbe grožđa na tijek fermentacije i kvalitetu crnih vina", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:151:844109

Metadata
TitleUtjecaj načina berbe grožđa na tijek fermentacije i kvalitetu crnih vina
Title (english)The influence of grape harvest on fermentation and quality of red wines
AuthorMarijan Kontrec
MentorSuzana Kristek (mentor)
Committee memberVladimir Jukić (predsjednik povjerenstva)
Committee memberDrago Bešlo (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of agroecology and Enviroment Protection)
Osijek
Defense date and country2017-03-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Tema ovog rada jest berba grožđa i proizvodnja crnih vina. U prvom dijelu rada koji se odnosi na berbu grožđa, razrađene su teme od same pripreme podruma za berbu, predikatnih berbi grožđa, određivanja šećera i kiselosti mošta i vina te je ukazan značaj sumpora u vinarstvu. Pošto je proizvodnja vina, a osobito crnih vina, složen proces, za dobro i kvalitetno vino bitno je da se grožđe na vrijeme obere, da su posude i alati za prijem grožđa čisti i da se proizvodnja tj. prerada obavi u kontroliranim uvjetima. Utjecaj načina berbe bitno utječe na kvalitetu vina koju želimo proizvesti. U drugom dijelu rada opisan je tijek vinifikacije crnih vina, od samog prijema grožđa do završne alkoholne fermentacije. Također, velika je razlika u proizvodnji bijelih i crnih vina. Crna vina se od bijelih razlikuju ne samo po boji nego i po kemijskom sastavu, okusu i mirisu. Crnom se grožđu odmah nakon muljanja dodaju selekcionirani vinski kvasci te se grožđe stavlja u vinifikatore na maceraciju i fermentaciju. Crna vina podnose i veću količinu oksidacije u svim fazama njihove proizvodnje, punija su i ekstraktnija, manje ili više trpka zbog veće količine obojenih, taninskih i mineralnih tvari te dobijaju na kvaliteti dugogodišnjim čuvanjem u bačvama
Abstract (english)
The main topic of this paper is harvesting and production of red wines. The first part of the paper is aimed at the methodoly of harvesting, the preparation of the basement and the decision making process of how much sugar and acid will be added to the wine itself, furthermore showing the significance of sulphur in the whole winemaking process. Although the winemaking process is complex, even more complex for red wines it is essential that the grapes are being harvested on time, the tools and containers shall be clean and disenfected and the whole process should be done under controlled conditions. The influence of harvest significantly affects the quality of wines we want to produce. The second part is describing the vinification process of red wines, from the early gathering of grapes until the final fermentation. Also there is a major difference in the production of white and red wines. Red wines differ not only in color but also in their chemical composition, taste and smell. In the making of red wines, as soon as the crushing of red grapes is done, selected wine yeasts are being added and then the grapes are being stored in the fermenter for further maceration and fermentation. Red wines also contain the ability to store much greater amount of oxidation in all stages of the production itself. So they are more fuller in taste and more extract themselves, more or less bitter because of the higher ammount of colored and tanned minerals than in white wines, which lets them gain more quality over the years by preserving the wine in barrels.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:844109
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
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2017-03-22 11:41:36