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Role of microorganisms in fermetation of red wine
Borna Merc (2017)
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechical Sciences Osijek
DEPARTMENT FOR AGROECOLOGY
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Merc, B. (2017). Uloga mikroorganizama u fermentaciji crnog vina (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:434503

Merc, Borna. "Uloga mikroorganizama u fermentaciji crnog vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:434503

Merc, Borna. "Uloga mikroorganizama u fermentaciji crnog vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:434503

Merc, B. (2017). 'Uloga mikroorganizama u fermentaciji crnog vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:151:434503

Merc B. Uloga mikroorganizama u fermentaciji crnog vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek; 2017 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:151:434503

B. Merc, "Uloga mikroorganizama u fermentaciji crnog vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:151:434503

Metadata
TitleUloga mikroorganizama u fermentaciji crnog vina
AuthorBorna Merc
Mentor(s)Suzana Kristek (thesis advisor)
Abstract
U radu je opisan postupak nastajanja crnog vina. Navedene su najvažnije značajke najučestalijih sorti grožđa koje se koriste za proizvodnju crnog vina te načini spremanja i perzervacije vina. Opisani su optimalni kemijski i okolišni uvjeti za tijek procesa fermentacije. Naveden je kemijski sastav grožđa od kožice preko sjemenke pa do mošta. Determinirani su benefitni kvasci i ostala mikroflora koja utječe na vrenje mošta kao i patogeni organizmi koji uzrokuju kvarenje vina pri aerobnim uvjetima.
Keywordsblack wine wine production wine storage
Parallel title (English)Role of microorganisms in fermetation of red wine
Committee MembersDrago Bešlo (committee chairperson)
Jurica Jović (committee member)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechical Sciences Osijek
Lower level organizational unitsDEPARTMENT FOR AGROECOLOGY
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelundergraduate
Study programmeAgriculture; specializations in: Agroeconomics, Plant production, Mechanization, Zootechnique, Horticulture
Study specializationHorticulture
Academic title abbreviationuniv. bacc. ing. agr.
Genreundergraduate thesis
Language Croatian
Defense date2017-09-21
Parallel abstract (English)
This study describes the whole process of producing black wine. These are the most important characteristics ofthe most common grape varieties used for the production of black wine, as well as the ways of keeping and preserving black wine. The optimum chemical and environmental conditions for the process of fermentation are described. The chemical composition of grape from the skin through the seed to the must is elaborated. Beneficial yeasts and other microorganisms that affect the fermentation of must as well as pathogenic organisms that cause wine degradation under aerobic conditions are determined.
Parallel keywords (Croatian)crno vino proizvodnja vina čuvanje vina
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notezavršni rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:434503
Repositoryhttps://repozitorij.pfos.hr