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undergraduate thesis
Procesi filtracije vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:805503
Čevapović, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Čevapović, I. (2017). Procesi filtracije vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:805503

Čevapović, Iva. "Procesi filtracije vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:805503

Čevapović, Iva. "Procesi filtracije vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:805503

Čevapović, I. (2017). 'Procesi filtracije vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:805503

Čevapović I. Procesi filtracije vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:805503

I. Čevapović, "Procesi filtracije vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:805503

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Metadata
TitleProcesi filtracije vina
Title (english)Processes of wine filtration
AuthorIva Čevapović
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vino je alkoholno piće dobiveno alkoholnom fermentacijom grožđa, ploda vinove loze (Vitis Vinifera). Kemijska uravnoteženost grožđa omogućuje prirodnu fermentaciju bez dodatka šećera, kiselina, enzima, vode ili bilo kojih drugih sastojaka. Spoj biokemijskih osobina grožđa i kvasca, uvjeta u kojima se odvija proces fermentacije i ljudskog utjecaja na cjelokupni proces prerade, fermentacije i kasnije skladištenja rezultira izuzetno kompleksnim sastavom vina koje može sadržavati kemijske spojeve u različitim omjerima. Na kvalitetu i organoleptička svojstva vina, kao i na udio alkohola u vinu, osim vrste kvasaca utječu kemijski i fizikalni parametri tijekom procesa fermentacije, a kasnije i skladištenja vina. Svako ozbiljnije bavljenje vinarstvom, a naročito proizvodnja za tržište i punjenje vina u boce, zahtijeva određenu bistroću koja se postiže procesima filtracije vina. To su postupci odstranjivanja nečistoća iz vina koja se zadržavaju na filtracijskom sloju kroz koji prolazi vino. Za filtraciju vina koriste se uređaji -filteri.
Abstract (english)
Wine is an alcoholic beverage produced by alcoholic fermentation of grape, the fruit of grape vine (Vitis Vinifera). Chemical balance of grapes allows natural fermentation without the addition of sugars, acids, enzymes, water or any other ingredients. A compound of the biochemical properties of grapes and yeasts, the conditions under which the process of fermentation is conducted and human influence on the entire processing, fermentation and later storage process, results in an extremely complex wine composition that can contain chemical compounds in different ratios. The quality and organoleptic properties of wines, as well as the share of alcohol in wine, besides by the types of yeasts, are affected by the chemical and physical parameters during the fermentation process and as well as by the later storage of wine. Each serious winemaking process, especially the production for the market and the filling of wine in the bottles, requires a certain clarity that is achieved by the processes of wine filtration. These are the processes of removing the impurities from the wine that are retained on the filtering layer through which the wine passes. Filters are used for wine filtration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:805503
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Public noteEngleski naslov rada u zapisu razlikuje se od naslova u PDF dokumentu zbog naknadne lekture.
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2018-01-12 14:25:04