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undergraduate thesis
Najznačajnije kiseline u vinu
2016. urn:nbn:hr:174:141344
Guberac, Katarina
College of Slavonski Brod
Agricultural Department

Cite this document

Guberac, K. (2016). Najznačajnije kiseline u vinu (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:174:141344

Guberac, Katarina. "Najznačajnije kiseline u vinu." Undergraduate thesis, College of Slavonski Brod, 2016. https://urn.nsk.hr/urn:nbn:hr:174:141344

Guberac, Katarina. "Najznačajnije kiseline u vinu." Undergraduate thesis, College of Slavonski Brod, 2016. https://urn.nsk.hr/urn:nbn:hr:174:141344

Guberac, K. (2016). 'Najznačajnije kiseline u vinu', Undergraduate thesis, College of Slavonski Brod, accessed 01 October 2020, https://urn.nsk.hr/urn:nbn:hr:174:141344

Guberac K. Najznačajnije kiseline u vinu [Undergraduate thesis]. Slavonski Brod: College of Slavonski Brod; 2016 [cited 2020 October 01] Available at: https://urn.nsk.hr/urn:nbn:hr:174:141344

K. Guberac, "Najznačajnije kiseline u vinu", Undergraduate thesis, College of Slavonski Brod, Slavonski Brod, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:174:141344

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Metadata
TitleNajznačajnije kiseline u vinu
Title (english)The most important acids in wine
AuthorKatarina Guberac
MentorMihaela Blažinkov (mentor)
Committee memberKrunoslav Mirosavljević (predsjednik povjerenstva)
Committee memberMihaela Blažinkov (član povjerenstva)
Committee memberSlavica Antunović (član povjerenstva)
GranterCollege of Slavonski Brod
(Agricultural Department)
Slavonski Brod
Defense date and country2016-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:174:141344
Study programmeTitle: Plant Production; specializations in: Farming, Horticulture
Course: Horticulture
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-11-03 13:41:53