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undergraduate thesis
Vrste vina i kategorije kvalitete vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:043749
Brkić, Maja
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

Brkić, M. (2012). Vrste vina i kategorije kvalitete vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:043749

Brkić, Maja. "Vrste vina i kategorije kvalitete vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:043749

Brkić, Maja. "Vrste vina i kategorije kvalitete vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:043749

Brkić, M. (2012). 'Vrste vina i kategorije kvalitete vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:043749

Brkić M. Vrste vina i kategorije kvalitete vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:043749

M. Brkić, "Vrste vina i kategorije kvalitete vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:043749

Metadata
TitleVrste vina i kategorije kvalitete vina
Title (english)Wine types and categories of wine quality
AuthorMaja Brkić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2012-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vinova loza (Vitis vinifera) jedna je od najstarijih kulturnih biljaka čiji živi predak još uvijek egzistira. Cilj ovog rada je bio utvrditi vrste vina, te njihovu podjelu prema kategorijama kvalitete. Od mnogih vrsta loze za vinogradarsku proizvodnju najvažniji je rod Vitis, koji se dijeli na dva podroda: Muscadiniju i Euvitis. Postoje razne vrste vina koje odražavaju raznolikost klime i tla na kojem su uzgojene različite vrste vinove loze. Obično razlikujemo vina po boji: bijelo, ružičasto (roze) i crno (crveno) vino - a boju određuje boja bobica grožđa uz proces proizvodnje vina. Vina se razvrstavaju u kvalitetne kategorije ovisno o kakvoći prerađenoga grožđa, prirodu po hektaru, stupnju zrelosti grožđa, prerade i njege, randmanu, količini prirodnog alkohola i drugih sastojaka te organoleptičkim (senzornim) svojstvima. Prema Zakonu o vinu RH vina dijelimo na: vina u užem smislu riječi (mirna vina, pjenušava vina, biser vina, gazirana vina) te specijalna vina (desertna vina, aromatizirana vina, likerska vina). Analizom parametara za utvrđivanje kakvoće, vina se klasificiraju na stolna, kvalitetna i vrhunska vina.
Abstract (english)
The grapevine (Vitis vinifera) is one of the oldest cultural plants whose living ancestor still exists. The aim of this study was to determine the types of wines and their classification according to categories of quality. From the many types of grapes for wineproduction the most important genus is Vitis, which is divided into two subgenera: Muscadine and Euvitis. There are various types of wines that reflect the diversity of climate and soil on which different types of vines are grown. We usually differ wines by color: white, rose (pink) and black (red) wine - and the color determines the color of grape berries with wine production process. Wines are classified into categories depending on the quality of processed grape, yield per hectare, the mellowwnes of the grapes, treatment and care, content of natural alcohol and other constituents and organoleptic (sensory) properties. By law, the Croatian wines are divided into: wine in the narrow sense of the word (still wines, sparkling wines, semi-sparkling wines, sparkling wines) and special wines (dessert wines, flavored wines, liqueur wines). By analysing the parameters which determine the quality of wines they are classified into wines, quality wines and premium wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:043749
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
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Created on2015-10-12 15:38:27