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undergraduate thesis
USPOREDBA BISTRENJA MOŠTA UPORABOM FLOTATORA I HLADNOG TALOŽENJA
2022. urn:nbn:hr:112:020629
Aračić, Ivan
Polytehnic in Pozega
Biotechnical department

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Aračić, I. (2022). USPOREDBA BISTRENJA MOŠTA UPORABOM FLOTATORA I HLADNOG TALOŽENJA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:020629

Aračić, Ivan. "USPOREDBA BISTRENJA MOŠTA UPORABOM FLOTATORA I HLADNOG TALOŽENJA." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:020629

Aračić, Ivan. "USPOREDBA BISTRENJA MOŠTA UPORABOM FLOTATORA I HLADNOG TALOŽENJA." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:020629

Aračić, I. (2022). 'USPOREDBA BISTRENJA MOŠTA UPORABOM FLOTATORA I HLADNOG TALOŽENJA', Undergraduate thesis, Polytehnic in Pozega, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:020629

Aračić I. USPOREDBA BISTRENJA MOŠTA UPORABOM FLOTATORA I HLADNOG TALOŽENJA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2022 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:112:020629

I. Aračić, "USPOREDBA BISTRENJA MOŠTA UPORABOM FLOTATORA I HLADNOG TALOŽENJA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:112:020629

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Metadata
TitleUSPOREDBA BISTRENJA MOŠTA UPORABOM FLOTATORA I HLADNOG TALOŽENJA
Title (english)COMPARISON OF MUST CLARIFICATION USING FLOTATION AND COLD SEDIMENTATION
AuthorIvan Aračić
MentorMario Jakobović (mentor)
Committee memberIvica Šnajder (predsjednik povjerenstva)
Committee memberMario Jakobović (član povjerenstva)
Committee memberTomislav Soldo (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2022-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Traminac mirisni je aromatična sorta prepoznatljiva mirisa i okusa. U proizvodnji vina, bistrenje mošta od velike je važnosti, jer se uklanjaju nečistoće koje kasnije djeluju negativno na vino. Istraživanje provedeno u berbi grožđa 2021. godine u podrumima „Misnih vina d.o.o.“ usporedbom bistrenja mošta sorte traminac flotacijom i hladnim taloženjem mošta, pokazalo je niz prednosti flotacije mošta. Takav mošt u kratkom vremenu je spreman za pokretanje fermentacije selekcioniranim kvascima, manje je izložen oksidaciji, a također se doziranjem želatine postiže željena bistroća mošta. Flotacijom mošta se ugradnjom inertnog plina dušika u mošt nečistoće podižu na vrh posude (mošta), dok se hladnim taloženjem mošta nečistoće talože na dnu posude (mošta).
Abstract (english)
Aromatic wine Traminac is a scentful variety with a recognizable aroma and taste. In wine production, must clarification is of a big importance since it removes impurities that later negatively affect the wine. A survey conducted during 2021 grape harvest in the cellars of a company “Misna vina d.o.o.” showed numerous advantages of must clarification with flotation by comparing the clarification of Traminac must by flotation and by cold settling. Such must, in a short period of time, is ready for fermentation with selected yeasts, is less exposed to oxidation, and desired must clarity is achieved by dosing gelatin. In the process ofmust clarification by flotation, the impurities are raised to the top of the vessel (of must) by incorporating inert nitrogen gas into must, while they are deposited at the bottom of the vessel (of must) when clarifying must by cold settling.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:020629
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 conditionsOpen access
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Created on2022-09-20 11:19:29