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undergraduate thesis
UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE
2017. urn:nbn:hr:112:915899
Majetić, Ivan
Polytehnic in Pozega
Biotechnical department

Cite this document

Majetić, I. (2017). UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:915899

Majetić, Ivan. "UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:915899

Majetić, Ivan. "UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:915899

Majetić, I. (2017). 'UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE', Undergraduate thesis, Polytehnic in Pozega, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:112:915899

Majetić I. UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:112:915899

I. Majetić, "UTJECAJ KVASACA NA DINAMIKU FERMENTACIJE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:915899

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Metadata
TitleUTJECAJ KVASACA NA DINAMIKU FERMENTACIJE
Title (english)INFLUENCE OF YEAST ON THE DYNAMICS OF FERMENTATION
AuthorIvan Majetić
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 country2017-02-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Cilj rada bio je istražiti i opisati način prerade i vinifikacije grožđa s osvrtom na dinamiku fermentacije vina Graševina 2015. godine. U radu se predstavlja detaljan prikaz dinamike fermentacije vina. Alkoholna fermentacija vina je proces razgradnje šećera u anaerobnim uvjetima, odnosno pretvaranje monosaharida u alkohol utjecajem kvasaca uz sudjelovanje cijelog niza enzima. Nadalje, u daljenjem dijelu rada se objašnjava cjelokupan postupak proizvodnje bijelih vina, a kasnije proces dobivanja vina Graševina (berba 2015. godine). Kvaliteta grožđa i razlika između proizvodnje bijelih i crnih vina je objašnjena u zasebnim cjelinama ovoga rada. Zaključno, cilj je utvrditi najpogodniju metodu proizvodnje ovisno o proizvodnom kapacitetu, ekonomskim mogućnostima i kvaliteti koja se želi postići.
Abstract (english)
The aim oft his atudy was to explore and descibe the processing and vinification of grapes with reference to the diynamics of fermentation of wine riesling (vintage 2015). The paper presents a detailed overview of the dynamics of wine fermentation. Alcoholic fermentation of wine is the process of degradation of sugar under anaerobic conditions or the conversion of monosaccharides in yeast alcohol influence with the participation of a range of enzymes. Furthermore, in a further feature of the work is explained the entire process of production of white wine, and then the process of getting wines Riesling (vintage 2015). The quality of the grapes and the difference between the production of white and red wines is explained in separate pieces of this work. In conclusion, the objective is to determine the most suitable methods of production depending on the production capacity, economic opportunities and quality to be achieved.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:915899
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 on2017-02-28 12:54:08