| Title | Najznačajnije kiseline u vinu |
| Author | Katarina Guberac |
| Mentor(s) | Mihaela Blažinkov (thesis advisor)
|
| Abstract | Jedna od najstarijih kulturnih biljaka porodice Vitceae jest vinova loza koja je rasprostranjena na području južne Europe te zapadne obale, i od atlanske obale Španjolske i Francuske pa sve do Tadžikistana.
Vino je alkoholno piće svojstvene arome i boje dobiveno procesom fermentacije soka, najčešće grožđa, djelovanjem kvasaca u uvjetima bez prisutnosti kisika pri temperaturi od oko 30 °C uz 25 % šećera. Za razliku od bijelog vina, crno vino u sebi sadrži veoma važne polifenole, dok bijelo vino sadrži dosta jače antioksidante iako u manjim količinama. Stoga je veoma bitno poznavati kemijski sastav vina, grožđa te mošta. Kakvoća vina ovisi o samoj kakvoći grožđa, sorti, ekološkim faktorima, vremenskim prilikama, tehnologiji proizvodnje grožđa te tehnologiji proizvodnje vina. Cilj završnog rada bio je prikazati najznačajnije kiseline u vinu te način njihovog reguliranja u vinu i moštu. |
| Keywords | vine technology of wine production chemical composition of wine the most important acids in wine |
| Parallel title (English) | The most important acids in wine |
| Committee Members | Krunoslav Mirosavljević (committee chairperson)
Mihaela Blažinkov (committee member)
Slavica Antunović (committee member)
|
| Granter | College of Slavonski Brod |
| Lower level organizational units | Agricultural Department |
| Place | Slavonski Brod |
| State | Croatia |
| Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES
Agronomy
|
| Study programme type | professional |
| Study level | undergraduate |
| Study programme | Plant Production; specializations in: Farming, Horticulture |
| Study specialization | Horticulture |
| Academic title abbreviation | bacc. ing. agr. |
| Genre | undergraduate thesis |
| Language | Croatian |
| Defense date | 2016-07-12 |
| Parallel abstract (English) | One of the oldest cultivated plant from Vitaceae family is vine which is widespread on the area of southern Europe, west coast and from the Atlantic coast of Spain and France to Tajikistan. Wine is alkoholic drink with specific flavor and color obtained by yeasts fermentation of juice, usually from grapes in oxygen-free conditions at a temperature about 30 °C with 25 % sugar. Unlike white wine, black wine contains very important polyphenols, but white wine contains more stronger antioxidans although in smaller amounts. Therefore, it is very important to know chemical composition of wine, grapes and must. The qualitiy of wine depends on the quality of grapes, cultivar, environmental factors, weather, production technology of grapes and wine. The main aim of this work was to present the most important acids in wine and the method of their regulation in wine and musts. |
| Parallel keywords (Croatian) | vinova loza tehnologija proizvodnje vina kemijski sastav vina najznačajnije kiseline u vinu |
| Resource type | text |
| Access condition | Access restricted to students and staff of home institution |
| Terms of use |  |
| URN:NBN | https://urn.nsk.hr/urn:nbn:hr:174:141344 |
