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undergraduate thesis
UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE GRAŠEVINE BERBE 2018. GODINE
2020. urn:nbn:hr:112:336992
Vrkljan, Luka
Polytehnic in Pozega
Biotechnical department

Cite this document

Vrkljan, L. (2020). UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE GRAŠEVINE BERBE 2018. GODINE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:336992

Vrkljan, Luka. "UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE GRAŠEVINE BERBE 2018. GODINE." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:336992

Vrkljan, Luka. "UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE GRAŠEVINE BERBE 2018. GODINE." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:336992

Vrkljan, L. (2020). 'UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE GRAŠEVINE BERBE 2018. GODINE', Undergraduate thesis, Polytehnic in Pozega, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:336992

Vrkljan L. UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE GRAŠEVINE BERBE 2018. GODINE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2020 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:112:336992

L. Vrkljan, "UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE GRAŠEVINE BERBE 2018. GODINE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:112:336992

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Metadata
TitleUTJECAJ KVASACA NA DINAMIKU FERMENTACIJE GRAŠEVINE BERBE 2018. GODINE
Title (english)YEAST INFLUENCE ON THE DYNAMICS OF FERMENTATIONS GRAŠEVINA 2018
AuthorLuka Vrkljan
MentorJosip Mesić (mentor)
Committee memberBrankica Svitlica (predsjednik povjerenstva)
Committee memberJosip Mesić (član povjerenstva)
Committee memberTomislav Soldo (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj ovog rada je usporediti i opisati utjecaj različitih vinskih kvasaca na dinamiku fermentacije vina Graševine. U radu su detaljno opisani sorta Graševina i kvasci korišteni u postupku, kao i hrana za kvasce. Prikazana je dinamika fermentacije u tablicama i način na koji su odabrani kvasci u moštu djelovali na svojstva vina i njegovu kakvoću koja zadovoljava potrošača. Selekcionirani vinski kvasci su ti koji pokreću fermentaciju i dovode do stvaranja bistrog i zdravog vina.
Abstract (english)
The aim of this paper is to compare and describe the influence of different wine yeasts on the dynamics of graševina wine fermentation. The paper describes in detail the graševina variety and yeasts used in the process as well as the yeast food. The dynamics of fermentation are shown in the tables and the way in which individual yeasts in the must affected the properties of the wine and its quality that satisfies the consumer. Selected wine yeasts are the ones that initiate fermentation... More and lead to the production of clear and healthy wine. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:336992
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 on2022-09-23 08:17:46
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