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undergraduate thesis
UTJECAJ PRORJEĐIVANJA GROZDOVA NA KEMIJSKI SASTAV MOŠTA KULTIVARA CHARDONNAY
2021. urn:nbn:hr:112:923768
Rasinec, Renata
Polytehnic in Pozega

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Rasinec, R. (2021). UTJECAJ PRORJEĐIVANJA GROZDOVA NA KEMIJSKI SASTAV MOŠTA KULTIVARA CHARDONNAY (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:923768

Rasinec, Renata. "UTJECAJ PRORJEĐIVANJA GROZDOVA NA KEMIJSKI SASTAV MOŠTA KULTIVARA CHARDONNAY." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:923768

Rasinec, Renata. "UTJECAJ PRORJEĐIVANJA GROZDOVA NA KEMIJSKI SASTAV MOŠTA KULTIVARA CHARDONNAY." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:923768

Rasinec, R. (2021). 'UTJECAJ PRORJEĐIVANJA GROZDOVA NA KEMIJSKI SASTAV MOŠTA KULTIVARA CHARDONNAY', Undergraduate thesis, Polytehnic in Pozega, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:923768

Rasinec R. UTJECAJ PRORJEĐIVANJA GROZDOVA NA KEMIJSKI SASTAV MOŠTA KULTIVARA CHARDONNAY [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2021 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:112:923768

R. Rasinec, "UTJECAJ PRORJEĐIVANJA GROZDOVA NA KEMIJSKI SASTAV MOŠTA KULTIVARA CHARDONNAY", Undergraduate thesis, Polytehnic in Pozega, Požega, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:112:923768

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Metadata
TitleUTJECAJ PRORJEĐIVANJA GROZDOVA NA KEMIJSKI SASTAV MOŠTA KULTIVARA CHARDONNAY
Title (english)INFLUENCE OF GRAPE THINNING ON CHEMICAL COMPOSITION OF CHARDONNAY MUST
AuthorRenata Rasinec
MentorValentina Obradović (mentor)
Committee memberStanko Zrinščak (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberJosip Mesić (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Metoda prorjeđivanja grozdova provedena je na kultivaru Chardonnay uzgajanom u vinogorju Kutjevo na južnim obroncima Papuka. Tretmani u istraživanju su bili kontrolni tretman bez odstranjenih grozdova (nereducirani urod) i reducirani tretman. Cilj ovog rada bio je odrediti kako postupak prorjeđivanja grozdova utječe na kinetiku dozrijevanja grozdova te kakvoću mošta kultivara Chardonnay. Tijekom mjesec dana praćen je udio šećera i ukupna kiselost u grožđu tijekom dozrijevanja. U moštu su... More određeni slijedeći parametri: gustoća, ukupna kiselost, hlapiva kiselost, vinska, jabučna i mliječna kiselina, pH, reducirajući šećeri, ekstrakt, glukoza, fruktoza, glicerol, alfa amino dušik, amonijačni dušik te kalij. Zaključeno je da se metoda ne može smatrati opravdanom s tehnološkog i ekonomskog stajališta zbog smanjenja prinosa, a nema značajne razlike u kakvoći mošta. Značajnija razlika je samo u parametrima pH, mliječne kiseline i amonijačnog dušika. Less
Abstract (english)
The method of cluster thinning was applied to the Chardonnay cultivar grown at Kutjevo wine-hills on the southern slopes of Papuk. The research consisted of two treatments: Control (unreduced yield) and Reduced treatment. The goal of this paper was to determine the ways in which cluster thinning effects the maturation kinetics and must quality of the Chardonnay. Prior to the harvest, sugar content and total acidity of the grapes were observed for a month. Following parameters have been... More determined in the must: density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. The research showed that the cluster thinning method is not justifiable from technological or economic standpoints as it reduces the yield, and does little to improve must quality. Only several parameters (pH, lactic acid and ammonia nitrogen) have been improved with any significance. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:923768
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-06-15 07:58:09
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