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undergraduate thesis
Usporedba osnovnih parametara kakvoće crnih vina različitih sorta
Karlovac: Karlovac University of Applied Sciences, 2017. urn:nbn:hr:128:450631
Domin, Dijana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

Cite this document

Domin, D. (2017). Usporedba osnovnih parametara kakvoće crnih vina različitih sorta (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:450631

Domin, Dijana. "Usporedba osnovnih parametara kakvoće crnih vina različitih sorta." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:450631

Domin, Dijana. "Usporedba osnovnih parametara kakvoće crnih vina različitih sorta." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:450631

Domin, D. (2017). 'Usporedba osnovnih parametara kakvoće crnih vina različitih sorta', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:128:450631

Domin D. Usporedba osnovnih parametara kakvoće crnih vina različitih sorta [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2017 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:128:450631

D. Domin, "Usporedba osnovnih parametara kakvoće crnih vina različitih sorta", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:128:450631

Metadata
TitleUsporedba osnovnih parametara kakvoće crnih vina različitih sorta
Title (english)Comparison of basic parameters of quality wines of different varieties
AuthorDijana Domin
MentorInes Cindrić (mentor)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2017-02-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada bio je napraviti kontrolu kvalitete crnog vina na četiri različite sorte crnih vina: Cabernet Sauvignon, Pinot crni, Merlot i Zweigelt. Grožđe navedenih sorti vina je uzgojeno na istom području, te su vina proizvedena iste godine. Provedena je kemijska analiza na navedenim sortama crnog vina. Analizom je utvrđena količina šećera, količina pepela, alkalitet pepela,količina sumporovog dioksida, volumni postotak alkohola, te specifična težina vina.
Abstract (english)
The objective of this final work was to make quality control of red wine on the four different varieties of red wines: Cabernet Sauvignon, Pinot Noir, Merlot and Zweigelt. Grapes of those wines are grown in the same area, and the wines are produced in the same year. We conducted a chemical analysis of the above varieties of red wine. The analysis determined the amount of sugar, the amount of ash, ash alkalinity, the amount of sulfur dioxide, percentage by volume of alcohol, and the specific weight of wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:450631
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Brewing industry
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-05 13:12:26