prikaz prve stranice dokumenta Suvremeni tehnološki postupci u proizvodnji crnih vina
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undergraduate thesis
Suvremeni tehnološki postupci u proizvodnji crnih vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:727438
Rupčić, Željka
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

Rupčić, Ž. (2009). Suvremeni tehnološki postupci u proizvodnji crnih vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:727438

Rupčić, Željka. "Suvremeni tehnološki postupci u proizvodnji crnih vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:727438

Rupčić, Željka. "Suvremeni tehnološki postupci u proizvodnji crnih vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:727438

Rupčić, Ž. (2009). 'Suvremeni tehnološki postupci u proizvodnji crnih vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:727438

Rupčić Ž. Suvremeni tehnološki postupci u proizvodnji crnih vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:727438

Ž. Rupčić, "Suvremeni tehnološki postupci u proizvodnji crnih vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:727438

Metadata
TitleSuvremeni tehnološki postupci u proizvodnji crnih vina
Title (english)Modern technology procedure in red wine priduction
AuthorŽeljka Rupčić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2009-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vino je prehrambeni proizvod čije kvaliteta ovisi o kemijskom sastavu. U suvremenoj tehnologiji proizvodnje vina koriste se sljedeći postupci: muljanje grožda, vrenje masulja, prešanje, tiho vrenje, dozrijevanje, te njega vina. Prilikom toga radi se sa suvremenom opremom koja uključuje preše, filtere, vinifikatore i sl, uz dodatak selekcioniranih kvasaca, bistrila, hranila za kvasce i pektolitičkih enzima. Bitan segment je također i njega vina nakon glavnog vrenja jer je to preduvjet dobivanja kvalitetnoga vina.
Abstract (english)
Wine is food product, quality of wich depends of its chemical content. In modren wine technology following actions are used: grape knead, marc fermentation, wine ripening, wine treatment. During these process pressing prev, filters and other equipment are used together with selected yeasts and enzymes. Essential part is also wine tretmant after main fermentation because it is crutial part of getting extra quality wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:727438
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 on2015-11-02 11:16:53