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undergraduate thesis
PROIZVODNJA DESERTNOG VINA PROŠEK OD KULTIVARA PLAVAC MALI (Vitis vinifera)
2022. urn:nbn:hr:112:470824
Bezek, Miro
Polytehnic in Pozega
Biotechnical department

Cite this document

Bezek, M. (2022). PROIZVODNJA DESERTNOG VINA PROŠEK OD KULTIVARA PLAVAC MALI (Vitis vinifera) (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:470824

Bezek, Miro. "PROIZVODNJA DESERTNOG VINA PROŠEK OD KULTIVARA PLAVAC MALI (Vitis vinifera)." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:470824

Bezek, Miro. "PROIZVODNJA DESERTNOG VINA PROŠEK OD KULTIVARA PLAVAC MALI (Vitis vinifera)." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:470824

Bezek, M. (2022). 'PROIZVODNJA DESERTNOG VINA PROŠEK OD KULTIVARA PLAVAC MALI (Vitis vinifera)', Undergraduate thesis, Polytehnic in Pozega, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:112:470824

Bezek M. PROIZVODNJA DESERTNOG VINA PROŠEK OD KULTIVARA PLAVAC MALI (Vitis vinifera) [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2022 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:112:470824

M. Bezek, "PROIZVODNJA DESERTNOG VINA PROŠEK OD KULTIVARA PLAVAC MALI (Vitis vinifera)", Undergraduate thesis, Polytehnic in Pozega, Požega, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:112:470824

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Metadata
TitlePROIZVODNJA DESERTNOG VINA PROŠEK OD KULTIVARA PLAVAC MALI (Vitis vinifera)
Title (english)PRODUCTION OF DESSERT WINE PROŠEK FROM THE CULTIVAR PLAVAC MALI (Vitis vinifera)
AuthorMiro Bezek
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 country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Prošek prema Zakonu o vinu (ZOV) spada u desertna vina. Desertna vina su specijalna vina dobivena posebnim načinom prerade prezrelog, odnosno prosušenog grožđa, kao i vina dobivena posebnim postupcima dorade mošta i vina. Prošek je desertno vrhunsko ili desertno kvalitetno vino iz regije „Primorska Hrvatska“. Tradicionalna tehnologija proizvodnje podrazumijeva vinifikaciju grožđa s visokim koncentracijama šećera što se postiže njegovim prosušivanjem. Cilj ovog istraživanja bio je odrediti kvalitativne i kvantitativne razlike u proizvodnji prošek vina autohtonog kultivara Plavac mali berba 2019. i 2020.godini. Proizvodnja se odvijala u 2019. i 2020. godini. Grožđe je brano u tehnološkoj zrelosti, te se sušilo na tradicionalan način, na suncu. Godina 2019. je bila iznimno sušna, pa je grožđe već u vrijeme berbe nakupilo veće količine šećera za razliku od 2020. godine koja je zahtjevala duže sušenje grožđa. U alkoholnoj fermentaciji koristio se soj kvasca AEB Fermol Super 16. Nakon završetka alkoholne fermentacije, napravljene su osnovna kemijska analiza vina te određen pojedinačni sastav polifenola. Također, provedena je i organoleptička analiza vina metodom 100 pozitivnih bodova. Dobiveni rezultati ukazali su na bolja organoleptička svojstva vina Prošek iz berbe 2019. godine naspram berbe 2020. godine zbog većeg prikupljenog šećera u tehnološkoj zriobi i manjeg vremenskog zahtjeva za sušenjem.
Abstract (english)
According to the Wine Law in Croatia, Prošek is a dessert wine. A dessert wine is a special wine produced in a specific way from overripe or dried grapes, or from special treatments of must and wine. Prošek is the most famous dessert wine from the coastal region of Croatia. Traditional technology of production involves vilification of grapes with a high sugar concentration which is achieved by its drying. The objective of this research was to determine the qualitative and quantitative differences in the production of Prošek wine between two harvest 2019. and 2020. autochthonous varieties Plavac Mali. This research was conducted in the years of 2019. and 2020. The harvested grapes were completely ripe, and then sundried in the traditional way. The year of 2019. has been an extremely dry year and the grapes at the time of harvest accumulated a large amount of sugar in contrast to 2020. which required longer drying of the grapes. In alcohol fermentation we were using a yeast strain AEB Fermol Super 16. After the alcoholic fermentation has been completed, we made basic chemical analysis of both wines and individual composition of polyphenols. The sensory analysis was made using O.I.V method of 100 points. The organoleptic evaluate showed that the Prošek from Plavac Mali 2019. had better organoleptic characteristics than Prošek from Plavac Mali 2020.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:470824
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
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Created on2022-10-19 06:29:25