prikaz prve stranice dokumenta TEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO
  Download
PDF 1.78 MB
undergraduate thesis
TEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO
2022. urn:nbn:hr:128:036268
Kobal, Magdalena
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Kobal, M. (2022). TEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:036268

Kobal, Magdalena. "TEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:036268

Kobal, Magdalena. "TEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:036268

Kobal, M. (2022). 'TEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 01 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:036268

Kobal M. TEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2022 [cited 2024 November 01] Available at: https://urn.nsk.hr/urn:nbn:hr:128:036268

M. Kobal, "TEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:128:036268

Please login to the repository to save this object to your list.
Metadata
TitleTEHNOLOGIJA PROIZVODNJE FERMENTIRANOG PROIZVODA OD GROŽĐA-VRHUNSKO CRNO VINO
Title (english)TECHNOLOGY USED IN PRODUCTION OF FERMENTED GRAPE PRODUCT-BEST RED WINE
AuthorMagdalena Kobal
MentorSandra Zavadlav (mentor)
Committee memberJasna Halambek (predsjednik povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2022-06-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Crno vino je proizvod dobiven fermentacijom sorti crnog ili „plavog grožđa“. Boja crnog vina ovisi o njegovoj starosti, prema tome crvena vina su smeđe obojena, zrelija vina su ciglasto crvena, dok mlada vina imaju svoju karakteristično intenzivnu ljubičastu boju. Glavna razlika u procesu proizvodnje crnih i bijelih vina je u tome što se prilikom fermentacije bijelih vina ne koriste kožica i sjemenka grožđa. Upravo zbog kožice i sjemenke grožđa, crno vino je bogatije tanininima koji mu daju složenost, te se može čuvati duže nego bijelo vino. Sam proces proizvodnje crnog vina počinje s berbom koja je presudna za kvalitetu i senzorska svojstva vina. Učinkovitost dobre berbe ponajprije ovisi o zdrastvenom stanju grožđa, stupnju zrelost, te vremenskim prilikama. Osnovne faza kod proizvodnje crnog vina su fermentacija i maceracija jer upravo zbog tih procesa započinje proces stvaranje vina, te su presudni za dobivanje crnog vina. Otakanjem odvaja se vino od tropa dok pretakanje, punjenje i skladištenje vina su završne faze proizvodnje vina.
Abstract (english)
Red wine is a product obtained by fermentation of red or "blue grape" varieties. The color of red wine depends on its age, therefore red wines are brown in color, more mature wines are brick red, while young wines have their characteristically intense purple color. The main difference in the process of production of red and white wines is that during the fermentation of white wines, grape skins and seeds are not used. Precisely because of the skin and seeds of grapes, red wine is richer in tannins that give it complexity, and can be stored longer than white wine. The process of red wine production itself begins with the harvest, which is crucial for the quality and sensory properties of wine. The effectiveness of a good harvest primarily depends on the health of the grapes, the degree of ripeness, and weather conditions. The basic stages in the production of red wine are fermentation and maceration, because it is because of these processes that the process of making wine begins, and they are crucial for obtaining red wine. The wine separates the wine from the tropics, while the pouring, bottling and storage of wine are the final stages of wine production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:036268
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
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 on2022-08-25 07:06:29