prikaz prve stranice dokumenta Promjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci
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master's thesis
Promjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:247863
Pavasović, Željana
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

Pavasović, Ž. (2013). Promjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:247863

Pavasović, Željana. "Promjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:247863

Pavasović, Željana. "Promjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:247863

Pavasović, Ž. (2013). 'Promjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:247863

Pavasović Ž. Promjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:247863

Ž. Pavasović, "Promjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:247863

Metadata
TitlePromjena redoks potencijala vina sorte Graševina tijekom odležavanja u cisterni, drvenoj bačvi i boci
Title (english)Changes of redox potential of Graševina wine during maturation in a tank, wooden barrel and bottle
AuthorŽeljana Pavasović
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac
Committee memberAndrija Pozderović
Committee memberAnita Pichler
Committee memberMirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak rada bio je ispitati utjecaj odležavanja na redoks potencijal vina sorte Graševina u tri različite posude, inox cisterni, drvenoj bačvi i staklenoj boci. Određen je i kemijski sastav vina standardnim metodama. Odležavanjem se ne mijenjaju bitno osnovni kemijski sastojci vina koji određuju kategoriju kakvoće vina, osim manjeg smanjenja ukupnih kiselina, stoga vino i dalje ostaje u kategoriji vrhunskih vina, a prema udjelu neprevrelog šećera vino svrstavamo u suha vina. Nakon enoloških postupaka pretakanja i filtracije, redoks potencijal vina je bio veći od optimalne vrijednosti 21 i iznosio je 23,35. Poslije sumporenja i odležavanja vina mjesec dana u sve 3 vrste posuda dolazi do smanjenja rH, ali vrijednosti su još uvijek veće od 21. Nakon odležavanja vina četiri i više mjeseci u sve tri ispitivane posude rH vrijednost je pala ispod 21 i kretala se oko 20, što znači da su oksido-redukcijski procesi u sva tri vina bili stabilni i da je vino zadržalo svoju kvalitetu kako u inox cisterni, drvenoj bačvi tako i u boci. Sumporenjem vina smanjuje se rH, ali da bi do toga smanjenja redoks potencijala došlo potrebno je vrijeme odležavanja veće od jednog mjeseca.
Abstract (english)
The aim of the paper was to investigate the influence of maturation on redox potential of Graševina wine kept in three different containers - inox tank, wooden barrel and glass bottle. Chemical composition of wine has also been determined by using standard methods. Maturation does not significantly change the basic chemical composition of wine which determines the category of wine quality, except for a minor decrease of general acidity, therefore wine remains in the category of premium quality wines, while according to the proportion of unfermented sugar wine belongs to the category of dry wines. After enological practices of transfusion and filtration redox potential was higher than the optimal value of 21 i.e. it amounted to 23,35. After a month-long sulfurization and maturation of wine all three containers have demonstrated a decrease in rH value, however the values are still higher than 21. After four or more months of maturation all three containers have shown that the rH value has decreased under 21 i.e. amounted to about 20, which proves that oxidation-reduction processes in all three wines were stable and that the wine has preserved its quality in inox tank, wooden barrel as well as glass bottle. Sulfurization of wine reduces rH, however, in order to achieve this decrease of redox potential the maturation period should exceed one month.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:247863
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 09:51:51