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master's thesis
Utjecaj barrique bačava na trpkoću vina
2007. urn:nbn:hr:159:001315
Radić, Mario
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Cite this document

Radić, M. (2007). Utjecaj barrique bačava na trpkoću vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:001315

Radić, Mario. "Utjecaj barrique bačava na trpkoću vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:001315

Radić, Mario. "Utjecaj barrique bačava na trpkoću vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:001315

Radić, M. (2007). 'Utjecaj barrique bačava na trpkoću vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:001315

Radić M. Utjecaj barrique bačava na trpkoću vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 October 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:001315

M. Radić, "Utjecaj barrique bačava na trpkoću vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:001315

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Metadata
TitleUtjecaj barrique bačava na trpkoću vina
Title (english)Influence of barrique barrels on astringency of wine
AuthorMario Radić
MentorLeo Gracin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2007-04-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ovaj rad opisuje važnost utjecaja barrique bačava na trpkoću vina. Hrastove bačve izrađene su od slavonskog hrasta kitnjaka i lužnjaka, a vino koje je odležalo u njima je "Modro jezero" proizvedeno od sorti Trnjak, Cabernet Sauvignon i Merlot u vinariji Grabovac, te "Plavac mali" proizveden u vinariji Zlatan otok. U sklopu ovog rada trenirana je i odabrana skupina senzorskih analitičara koji su procjenili intenzitet trpkoće uzoraka vina. Dobiveni rezultati pokazuju da najveći utjecaj na trpkoću vina ima vrsta drva od koje je bačva napravljena, te način obrade bačve.
Abstract (english)
This paper describes importance of influence of barrique barrels on astringency of wine. Barrels were made of slavonian oak, in which were stored wines "Modro jezero" made of varieties Trnjak, Cabernet Sauvignon and Merlot in vinery Grabovac and "Plavac mali" made in vinery Zlatan otok. For this paper a group of sensory analysts were trained and selected and they evaluated intensity of astringency in wine samples. Given results show that the biggest influence on astringency of wine has the variety of wood from which the barrel was made and the technological treatment of barrels.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:001315
Study programmeTitle: Food Technology; specializations in: Food Engineering
Course: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-06 09:30:18