prikaz prve stranice dokumenta Primjena sumporaste kiseline i SO2 u vinarstvu
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undergraduate thesis
Primjena sumporaste kiseline i SO2 u vinarstvu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:112483
Martinov, Davor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Martinov, D. (2011). Primjena sumporaste kiseline i SO2 u vinarstvu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:112483

Martinov, Davor. "Primjena sumporaste kiseline i SO2 u vinarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:112483

Martinov, Davor. "Primjena sumporaste kiseline i SO2 u vinarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:112483

Martinov, D. (2011). 'Primjena sumporaste kiseline i SO2 u vinarstvu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:112483

Martinov D. Primjena sumporaste kiseline i SO2 u vinarstvu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:112483

D. Martinov, "Primjena sumporaste kiseline i SO2 u vinarstvu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:112483

Metadata
TitlePrimjena sumporaste kiseline i SO2 u vinarstvu
Title (english)Application of sulfuric acid and SO2 in winemaking
AuthorDavor Martinov
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2011-11-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Suvremeno podrumarstvo ne može se ni zamisliti bez upotrebe sumporaste kiseline i SO2. To je jedna od najvažnijih podrumarskih mjera kojom nastaju zdrava i stabilna vina. Sumporenje vina datira iz srednjeg vijeka te do danas nije pronađena potpuna zamjena. Mehanizam sumporenja se sastoji u tome da sumporni dioksid dodan moštu ili vinu prelazi u sumporastu kiselinu koja se većim dijelom veže, a manjim dijelom ostaje slobodna te slobodni dio sumporaste kiseline djeluje kao antiseptik i antioksidans. Sumporni dioksid ka o antiseptik djeluje smrtno na sve štetne bakterije uzročnike bolesti vina, divlje kvasce, plijesni i gljivice uzročnike vinskog cvijeta, a kao antioksidans sprječava nepoželjne oksidacije. Mošt i vino se tim postupcima čuvaju od suvišnih oksidacija, vina se bolje i sigurnije čuvaju uz zadržavanje svježine i arome.
Abstract (english)
Modern wine can not be perceived without the use of sulfuric acid and SO2. This is one of the most wine measure that generates a healthy and stable wines. Sulfur wines dating from the Middle Ages and has not found a complete replacement. The mechanism of sulfur consists in the fact that sulfur dioxide is added to the must or wine goes into sulphurous acid, which is largely tied, to a lesser extent remains free and the free part of sulfuric acid acts as an antiseptic and antioxidant. Sulfur dioxide acts as an antiseptic killed all harmful bacteria causing disease of wine, wild yeasts, molds and fungus causes blossom wine, and as an antioxidant to prevent unwanted oxidation. Cider and wine to those procedures guard against excessive oxidation, wine is better and safer to keep to maintain freshness and flavor.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:112483
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 on2015-10-07 14:19:18