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undergraduate thesis
Proizvodnja aromatiziranih vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:311978
Kraljik, Helena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Kraljik, H. (2020). Proizvodnja aromatiziranih vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:311978

Kraljik, Helena. "Proizvodnja aromatiziranih vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:311978

Kraljik, Helena. "Proizvodnja aromatiziranih vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:311978

Kraljik, H. (2020). 'Proizvodnja aromatiziranih vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:311978

Kraljik H. Proizvodnja aromatiziranih vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:311978

H. Kraljik, "Proizvodnja aromatiziranih vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:311978

Metadata
TitleProizvodnja aromatiziranih vina
Title (english)Production of Aromatized Wines
AuthorHelena Kraljik
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aromatizirana vina se proizvode od davnina te konzumiraju kao lijekovi u borbi protiv probavnih tegoba, reume i sl. Proizvode se od baznog crnog ili bijelog vina uz dodatak etanola, šećera, kiselina i ekstrakta aromatskog bilja, tj. mljevenih listova, cvjetova, kora, korijena i plodova ili začina dobivenog postupkom maceracije kako bi se dobila što veća iskoristivost arome aromatskog bilja te kako bi krajnja kvaliteta proizvoda bila što veća. Zbog široke primjene i pozitivnog djelovanja na ljudski organizam, kao posebna biljka u proizvodnji aromatiziranih vina, ističe se pelin (Artemisia absinthium). Smatraju se jednima od najposebnijih proizvoda vinske industrije, te kao rezultat mnogih opsežnih i specifičnih proizvodnih procesa, uključujući dugotrajnu fazu starenja, daju izvanrednu kvalitetu. Zbog intenziteta okusa najčešće se konzumiraju kao aperitivi te digestivi kako bi ubrzali probavu. Najčešći predstavnici ovih proizvoda su Vermouth, Bermet i Pelinkovac, a najviše se konzumiraju u europskim vinarskim državama kao što su Italija, Francuska i Španjolska.
Abstract (english)
Long throughout human history, aromatized wines have been used as a remedy for diseases such as rheumatism and digestive issues. They are made out of a mixture containing either basic red or white wine with ethanol, sugars, acids and extracts of aromatic herbs, i.e. ground leaves, flowers, barks, roots and fruits or spices which have been macerated. Maceration is necessary for the maximum utilization of aromatic properties, in order to achieve greater quality of the final product. Due to its widespread use and positive effects on human body, wormwood (Artemisia absinthium) sticks out as a special herb in the production of aromatized wines. As a result of many detailed and specific production processes such as a long aging phase, these aromatized wines are considered to be one of the most unique products of the wine industry. Because of their intensive taste, they are mostly consumed as aperitifs before and as digestives after a meal to stimulate digestion. The most commonly known examples of these products are Vermouth, Bermet and Pelinkovac. These wines are prevalently consumed in European countries known for their traditional wine production such as Italy, France and Spain.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:311978
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
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Created on2020-10-06 09:12:46