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undergraduate thesis
UTJECAJ RAZLIČITIH VINSKIH KVASACA NA KAKVOĆU VINA CHARDONNAY BERBA 2015.
2016. urn:nbn:hr:112:862904
Cesarec, Hrvoje
Polytehnic in Pozega
Biotechnical department

Cite this document

Cesarec, H. (2016). UTJECAJ RAZLIČITIH VINSKIH KVASACA NA KAKVOĆU VINA CHARDONNAY BERBA 2015. (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:862904

Cesarec, Hrvoje. "UTJECAJ RAZLIČITIH VINSKIH KVASACA NA KAKVOĆU VINA CHARDONNAY BERBA 2015.." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:862904

Cesarec, Hrvoje. "UTJECAJ RAZLIČITIH VINSKIH KVASACA NA KAKVOĆU VINA CHARDONNAY BERBA 2015.." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:862904

Cesarec, H. (2016). 'UTJECAJ RAZLIČITIH VINSKIH KVASACA NA KAKVOĆU VINA CHARDONNAY BERBA 2015.', Undergraduate thesis, Polytehnic in Pozega, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:862904

Cesarec H. UTJECAJ RAZLIČITIH VINSKIH KVASACA NA KAKVOĆU VINA CHARDONNAY BERBA 2015. [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:112:862904

H. Cesarec, "UTJECAJ RAZLIČITIH VINSKIH KVASACA NA KAKVOĆU VINA CHARDONNAY BERBA 2015.", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:862904

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Metadata
TitleUTJECAJ RAZLIČITIH VINSKIH KVASACA NA KAKVOĆU VINA CHARDONNAY BERBA 2015.
Title (english)THE INFLUENCE OF DIFFERENT YEASTS ON VINE QUALITY OF CHARDONNAY 2016
AuthorHrvoje Cesarec
MentorJosip Mesić (mentor)
Committee memberBrankica Svitlica (predsjednik povjerenstva)
Committee memberJosip Mesić (član povjerenstva)
Committee memberMario Jakobović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2016-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Cilj rada je ispitati utjecaj različitih vinskih kvasaca na kakvoću vina Chardonnay, berbe 2015. godine. Koristile su se dvije vrste kvasaca SIHAFERM Element i Anchor Exotics. Dozrijevanje vina se obavljalo u barrique (hrastovim) bačvama, tehnika koja je korištena je takozvana „Sur lie“ tehnika. Uzorci dvaju vina su se ispitivali organoleptički metodom 100 bodova, gdje je sudjelovalo 10 članova koji su ocjenjivali vina. Nakon izračunatog prosjeka svih ocjena utvrđeno je da vino s kvascem... More SIHAFERM Element bi pripadalo u kategoriju vrhunskog vina u odnosu na vino s kvascem Anchor Exotics koje bi pripadalo u kategoriju kvalitetnog vina. Istraživanjem je vidljivo da kvasac SIHAFERM Element daje bolje rezultate od kvasca Anchor Exotics u berrique (hrastovim) bačvama i to tehnikom „Sur lie“. Less
Abstract (english)
The task of this final work is to examine the impact of diferent wine yeasts on wine quality of Chardonnay, 2015. They used types of yeast SIHAFERM Element and Anchor Exotics. Maturation of wine is carried out in barriques (oak) barrels, a technique that is used is the so-called „Sur lie“ technique. Samples of two wines were tasted organoleptic method 100 points, which was attended by 10 members who rated wines. After the calculated average of all ratings it has been found that wine... More yeast SIHAFERM Element is top quality in relation to the wine yeast Anchor Exotics wich is good quality. Research has shown that yeast SIHAFERM Element gives better results than yeast Anchor Exotics in barrique (oak) barrels and this technique „Sur lie“. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:862904
Study programmeTitle: Viticulture and Fruit-growing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-12-05 12:24:13
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