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undergraduate thesis
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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
Cite this document

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 23 September 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 September 23] 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
Title (english)Role of microorganisms in fermetation of red wine
AuthorBorna Merc
MentorSuzana Kristek (mentor)
Committee memberDrago Bešlo (predsjednik povjerenstva)
Committee memberJurica Jović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechical Sciences Osijek
(DEPARTMENT FOR AGROECOLOGY)
Osijek
Defense date and country2017-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:434503
Study programmeTitle: Poljoprivreda; smjerovi: Agroekonomika, Bilinogojstvo, Mehanizacija, Zootehnika, Hortikultura
Study programme type: sveučilišni
Study level: preddiplomski
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Public notezavršni rad
RepositoryRepository Faculty of agriculture in Osijek
Created on2017-10-16 11:32:41