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undergraduate thesis
Kisik i njegovo značenje u proizvodnji vina
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:870186
Ivešić, Ivona
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

Ivešić, I. (2014). Kisik i njegovo značenje u proizvodnji vina : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:870186

Ivešić, Ivona. "Kisik i njegovo značenje u proizvodnji vina : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:870186

Ivešić, Ivona. "Kisik i njegovo značenje u proizvodnji vina : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:870186

Ivešić, I. (2014). 'Kisik i njegovo značenje u proizvodnji vina : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:870186

Ivešić I. Kisik i njegovo značenje u proizvodnji vina : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:870186

I. Ivešić, "Kisik i njegovo značenje u proizvodnji vina : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:870186

Metadata
TitleKisik i njegovo značenje u proizvodnji vina : završni rad
Title (english)Oxygen and its importance in wine production : final thesis
AuthorIvona Ivešić
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 country2014-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vino je poljoprivredni prehrambeni proizvod dobiven potpunim ili djelomičnim alkoholnim vrenjem masulja ili mošta, od svježeg i za preradu u vino pogodnoga grožđa. U svakom trenutku proizvodnje vina, od mošta (iscijeđeni sok grožđa, koji se nakon fermentacije pretvara u vino) do dozrijevanja i odležavanja vina u butelji može se dogoditi oksidacija. Oksidacija je na djelu kad je vino izloženo zraku i kad apsorbira kisik, a kao mana manifestira se nepoželjnim promjenama boje, mirisa i okusa te štetom na strukturi napitka, dakle općenito na kakvoći vina. Kako bi se izbjegla oksidacija, dok je vino u cisterni ili u bačvi, razina zaštitnog sumpora stalno se kontrolira te se sumpor dodaje po potrebi. Kisik ima kod proizvodnje vina jako važnu ulogu, kako pozitivnu tako i negativnu. Poznato je da izloženost mošta ili vina kisiku, smanjuje kvalitetu i sortnost vina zbog oksidacije, gubitka voćnog okusa, karamelizacije i promjene drugih karakteristika.
Abstract (english)
Wine is an agricultural food product obtained by full or partial alcoholic fermentation of misteless or musts, of fresh and suitable for processing grapes into wine. At any time of wine production, from the musts (grape juice drained, which after fermentation turns into wine) to the maturation and aging of wine in the bottle can happen oxidation. Oxidation is the part where a wine is exposed to the air and when absorbed oxygen, and as a defect manifests itself in undesirable changes in color, of smell and taste as well as damage to the structure of the beverage, then in general the quality of its wines. To avoid the oxidation, while the wine is into tanks or barrels, protective levels of sulfur are constantly controlled and sulfur is added if necessary. Oxygen plays in the production of wine a very important role, both positive and negative. It is known that exposure must or wine to oxygen reduces the quality and varietal wines due to oxidation, loss of fruitiness, the caramelization and change other characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:870186
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
Access conditionsOpen access
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Created on2015-09-22 13:26:40