prikaz prve stranice dokumenta Procesi bistrenja vina
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undergraduate thesis
Procesi bistrenja vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:441585
Vranješ, Bojana
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

Vranješ, B. (2024). Procesi bistrenja vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:441585

Vranješ, Bojana. "Procesi bistrenja vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:441585

Vranješ, Bojana. "Procesi bistrenja vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:441585

Vranješ, B. (2024). 'Procesi bistrenja vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:441585

Vranješ B. Procesi bistrenja vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:441585

B. Vranješ, "Procesi bistrenja vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:441585

Metadata
TitleProcesi bistrenja vina
Title (english)Wine Clarification Processes
AuthorBojana Vranješ
MentorIvana Ivić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2024-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Bistrenje vina jedan je od osnovnih koraka u proizvodnji vina kako bi se u konačnici dobilo vino vrhunske kvalitete, odgovarajućeg izgleda i senzorskih karakteristika. Ovim postupkom uklanjaju se sve nepoželjne čestice vina kako bi finalni proizvod imao svoju jasnoću i stabilnost te kao takav bio ugodan oku, ali i nepcu potrošača. Cilj ovog rada bio je opisati i objasniti proces bistrenja vina, njegovu važnost za izgled i stabilnost vina, glavne metode i najčešće korištena sredstva za bistrenje vina. Proces uklanjanja čestica zamućenja može utjecati na kvalitetu gotovog proizvoda, a na konačni proizvod ovisit će i o kemijskom sastavu vina te vanjskim čimbenicima poput temperature. Stoga, razvijeno je nekoliko metoda bistrenja kako bi svako proizvedeno vino, neovisno o sorti grožđa, bilo kvalitetno te ugodnog okusa, arome i boje. Ovaj proces najčešće podrazumijeva bistrenje pomoću aditiva (sredstava za bistrenje), enzima te procese filtracije (membranska filtracija).
Abstract (english)
Clarification of wine is one of the essential steps in wine production to obtain a wine of excellent quality, appropriate appearance and sensory characteristics. This process removes all undesirable particles from the wine so that the final product has clarity and stability, making it visually appealing and pleasant to the consumer’s palate. The aim of this paper was to describe and explain the wine clarification process, its importance for the appearance and stability of wine, the main methods and the most commonly used agents for wine clarification. The process of removing turbidity particles can affect the quality of the finished product, and the final product will also depend on the chemical composition of the wine and external factors such as temperature. Therefore, several clarification methods have been developed so that every produced wine, regardless of the grape variety, is of good quality and has a pleasant taste, aroma and colour. This process usually involves clarification using additives (clarifying agents), enzymes and filtration processes (membrane filtration).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:441585
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 on2024-09-25 14:19:28