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undergraduate thesis
KONTROLA BISTRINE FILTRIRANOG I NEFILTRIRANOG BIJELOG VINA
2019. urn:nbn:hr:128:406793
Božić, Antonia
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Božić, A. (2019). KONTROLA BISTRINE FILTRIRANOG I NEFILTRIRANOG BIJELOG VINA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:406793

Božić, Antonia. "KONTROLA BISTRINE FILTRIRANOG I NEFILTRIRANOG BIJELOG VINA." Undergraduate thesis, Karlovac University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:128:406793

Božić, Antonia. "KONTROLA BISTRINE FILTRIRANOG I NEFILTRIRANOG BIJELOG VINA." Undergraduate thesis, Karlovac University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:128:406793

Božić, A. (2019). 'KONTROLA BISTRINE FILTRIRANOG I NEFILTRIRANOG BIJELOG VINA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 17 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:406793

Božić A. KONTROLA BISTRINE FILTRIRANOG I NEFILTRIRANOG BIJELOG VINA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2019 [cited 2024 April 17] Available at: https://urn.nsk.hr/urn:nbn:hr:128:406793

A. Božić, "KONTROLA BISTRINE FILTRIRANOG I NEFILTRIRANOG BIJELOG VINA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:128:406793

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Metadata
TitleKONTROLA BISTRINE FILTRIRANOG I NEFILTRIRANOG BIJELOG VINA
Title (english)CLARITY CONTROL OF FILTERED AND UNFILTERED WHITE WINE
AuthorAntonia Božić
MentorSandra Zavadlav (mentor)
Committee memberMarijana Blažić (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2019-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zamućenje kod vina potječe od termički nestabilnih bjelančevina koji su koloidni dijelovi otopine i ukoliko se kod vina primjećuje zamućenje može se provesti toplotni test. Sposobnost čišćenja filtriranih vina se bitno razlikuje od nefiltriranih zbog sadržaja zaštitnih koloida prisutnih kod nefiltriranih vina. Prije provedbe glavnog čišćenja bentonitom potrebno je provesti preliminarni pokus kojim se određuje koju će se količinu bentonita dodati ukupnoj količini vina. Za čišćenja bentonitom koristi se 5% -tna otopina bentonita. Nakon provedenoga bistrenja i čišćenja vina, mutnoća se smanjuje te se može određivati turbidimetrom. Što je više različitih čestica koje uzrokuju mutnoću u vinu više će biti i apsorpcije svjetlosti koja će prolaziti uzorkom, samim time iznos apsorbancija je veći.
Abstract (english)
ABSTRACT Opacity of wine comes from thermal unstable proteins, that are colloidal parts of the solution and if there is notice of blur, a heat teast has to be carried out. The ability of purifying between filtered and unfiltered wines differs significantly, due to the content of protective colloids in unfiltered wines. Prior to implementation of the main purifying with bentonite, a preliminary test should be carried out to add the amount of bentonite to the amount of wine. 5 % of bentonite is used in purifying the bentonite in wine. When the wine is being refined and purified, bleariness of the wine is being reduced and can be determined by turbidimeter. The more varieties of particles that cause turbidity in wine will be, the higher will be the absorption of light, that will pass through the sample and the absorbance is higher.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:406793
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 on2020-01-23 13:10:53