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undergraduate thesis
Fermentacija vina u glinenim posudama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:928094
Varga, Tea
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

Varga, T. (2023). Fermentacija vina u glinenim posudama (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:928094

Varga, Tea. "Fermentacija vina u glinenim posudama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:928094

Varga, Tea. "Fermentacija vina u glinenim posudama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:928094

Varga, T. (2023). 'Fermentacija vina u glinenim posudama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:928094

Varga T. Fermentacija vina u glinenim posudama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 May 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:928094

T. Varga, "Fermentacija vina u glinenim posudama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:928094

Metadata
TitleFermentacija vina u glinenim posudama
Title (english)Wine Fermentation in the Clay Vessels
AuthorTea Varga
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 country2023-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fermentacija vina u glinenim posudama tradicionalan je način proizvodnje vina čiji početci dolaze iz Gruzije, zemlje na području Kavkaza. Fermentacija ili vrenje je biološki proces u kojem mikroorganizmi razgrađuju organske spojeve kako bi si osigurali energiju, a kod proizvodnje vina najznačajnija je alkoholna fermentacija iz koje u konačnici dobijemo vino. Vino je prehrambeni proizvod koji se dobiva alkoholnom fermentacijom grožđa- plodova vinove loze. Fermentacija vina može se provoditi u različitim posudama, u ovom radu posebna pažnja pridaje se fermentaciji vina u glinenim posudama- amforama, odnosno qvevrima.
Abstract (english)
Fermentation of wine in clay vessels is a traditional way of wine production, the origins of which come from Georgia, a country in the Caucasus region. Fermentation or fermentation is a biological process in which microorganisms break down organic compounds to provide themselves with energy, and in the production of wine, the most important is alcoholic fermentation, from which we ultimately get wine. Wine is a food product obtained by the alcoholic fermentation of grapes - the fruits of the vine. Wine fermentation can be carried out in different vessels, in this paper special attention is paid to wine fermentation in clay vessels-amphorae, or qvevrs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:928094
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-09-14 15:00:17