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undergraduate thesis
UTJECAJ RAZLIČITIH KVASACA NA KAKVOĆU VINA GRAŠEVINE
2016. urn:nbn:hr:112:662051
Puljašić, Filip
Polytehnic in Pozega
Biotechnical department

Cite this document

Puljašić, F. (2016). UTJECAJ RAZLIČITIH KVASACA NA KAKVOĆU VINA GRAŠEVINE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:662051

Puljašić, Filip. "UTJECAJ RAZLIČITIH KVASACA NA KAKVOĆU VINA GRAŠEVINE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:662051

Puljašić, Filip. "UTJECAJ RAZLIČITIH KVASACA NA KAKVOĆU VINA GRAŠEVINE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:662051

Puljašić, F. (2016). 'UTJECAJ RAZLIČITIH KVASACA NA KAKVOĆU VINA GRAŠEVINE', Undergraduate thesis, Polytehnic in Pozega, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:662051

Puljašić F. UTJECAJ RAZLIČITIH KVASACA NA KAKVOĆU VINA GRAŠEVINE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:112:662051

F. Puljašić, "UTJECAJ RAZLIČITIH KVASACA NA KAKVOĆU VINA GRAŠEVINE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:662051

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Metadata
TitleUTJECAJ RAZLIČITIH KVASACA NA KAKVOĆU VINA GRAŠEVINE
Title (english)THE INFLUENCE OF DIFFERENT YEASTS TO QUALITY OF WINE GRAŠEVINA
AuthorFilip Puljašić
MentorJosip Mesić (mentor)
Committee memberBrankica Svitlica (predsjednik povjerenstva)
Committee memberJosip Mesić (član povjerenstva)
Committee memberStanko Zrinščak (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 ovog rada je ispitati utjecaj različitih kvasaca na kakvoću vina Graševina, berba 2015. godine. Ispitivanje se vršilo na objektu klijet i spremište vina Veleučilišta u Požegi. Koristile su se dvije vrste kvasaca SIHAFERM Element i SIHA 9 na 6 različitih vina. Dozrijevanje vina se odvijalo u inox posudama od 100 litara. Uzorci 6 vina ispitivali su se organoleptički, metodom 100 bodova i deskriptivnom metodom. Nakon izračunatog prosjeka svih ocjena ispostavilo se da je vino u tretmanu T-27 koje sadrži kvasac SIHAFERM Element najbolje ocjenjeno vino u odnosu na ostalih 5 vina. Rezultati ukazuju da se kvasac SIHAFERM Element pokazao boljim u odnosu na kvasac SIHA 9.
Abstract (english)
The task of this work is to examine the impact of different yeasts on wine quality Riesling, vintage 2015. Testing was carried out at the facility closet and storage of wine Veleučilišta u Požegi. They used two types of yeast SIHAFERM Element and SIHA 9 to 6 different wines. Maturation of wine is held in stainless steel containers of 100 liters. Samples 6 wines have been studied organoleptic, method 100 points and descriptive method. After the calculated average of all ratings it turned out that the wine in tank T-27, which contains the yeast SIHAFERM Element best rated wine in comparison to other 5 wines. Exploration has demonstrated that yeast SIHAFERM Element proved superior to yeast SIHA 9.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:112:662051
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 on2016-12-06 12:41:36