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undergraduate thesis
Tehnološki proces proizvodnje kupinovog vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:459724
Opačić, Tihana
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

Opačić, T. (2010). Tehnološki proces proizvodnje kupinovog vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:459724

Opačić, Tihana. "Tehnološki proces proizvodnje kupinovog vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:459724

Opačić, Tihana. "Tehnološki proces proizvodnje kupinovog vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:459724

Opačić, T. (2010). 'Tehnološki proces proizvodnje kupinovog vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:459724

Opačić T. Tehnološki proces proizvodnje kupinovog vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:459724

T. Opačić, "Tehnološki proces proizvodnje kupinovog vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:459724

Metadata
TitleTehnološki proces proizvodnje kupinovog vina
Title (english)Technological production process of blackberry wine
AuthorTihana Opačić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2010-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kupinovo vino je voćno vino s malim postotkom alkohola, pripravljeno iz zrelih i zdravih plodova kupine. Vino je jedno od najpopularnijih alkoholnih pića za koje se smatra da je važan sastojak mnogih europskih i mediteranskih kuhinja, odnosno kultura. Uz najnoviju tehnologiju kvaliteta vina proizlazi iz kvalitetne sorte kupina. Beru se samo zdrave i zrele kupine. Nakon berbe, kupine je potrebno što prije transportirati, te obaviti proces muljanja. Dodaju se potrebne količine šećera i promješa se. Slijedi fermentacija koju obavljaju selekcionirani kvasci, vrenje kupine teče dosta burno. Prije završetka vrenja vino se sumpori. Sumporenje mošta je potrebno da se spriječi rad kvasaca. Nakon nekoliko dana od započetog vrenja i dobivanja boje, obavi se tiještenje na preši. Kada vrenje završi a poslije 2- 4 pretoka tj. sve dok vino ne postane potpuno stabilno, puni se u boce.
Abstract (english)
Blackberry wine is a fruity wine with a small percentage of alcohol, prepared from ripe and healthy fruits of blackberries. Wine is one of the most popular alcoholic beverage that is considered to be an important ingredient in many European and Mediterranean cuisine and culture. With the latest technology quality of wine derived from high-quality varieties of blackberries. Only healthy and ripe blackberries are gathered. After harvest, blackberry require fast transport and carrying out blackberry-crushing. Further more there must be add enough quatity of sugar and all must be agitated. The following fermentation carried out by selected yeasts, fermentation blackberry runs quite loudly. Before the end of fermentation wine is sulphuring. Must sulphuring is necessary to prevent the work of yeasts. After several days of fermentation and gaining color follows pressing on the switch. Fermentation is complete after 2-4 reflux of wine until wine finally gets in stable condition. Now wine is ready to get filled in bottles.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:459724
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 on2015-10-19 09:31:10