Kakvoća vina proizvedenog od višnje maraske

master's thesis

• Title (english): Quality of wine produced from cherry marasca
• Author: Irena Pintarić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2005-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Voćna vina jesu poljoprivredni prehrambeni proizvodi dobiveni fermentacijom soka ili masulja svježeg i za to pripremljenog voća. Procjena kakvoće vina bazira se na određivanju parametara propisanih zakonskom regulativom. Provedena je alkoholna fermentacija masulja višnje Maraske s ciljem proizvodnje voćnog vina. Fermentacija je provedena u laboratorijskim uvjetima pri sobnoj temperaturi. Korišteni su selekcionirani kvasci trgovačkog naziva ''Fermol Rouge'' s time da su u pojedine uzorke prije fermentacije dodani pektolitički enzimi, hrana za kvasce te je provedena jabučno-mliječna fermentacija. Kvaliteta dobivenih proizvoda procijenjena je provođenjem fizikalno-kemijskih analiza, određivanjem ukupnih fenola, antocijana i senzorskom analizom. Dobiveni rezultati su pokazali da su u primijenjenim uvjetima fermentacije dobivena vina vrlo slična po fizikalno-kemijskom sastavu i udjelu fenolnih tvari i tvari boje. Senzorskom analizom je najbolje ocijenjeno vino u kojem je provedena jabučno-mliječna fermentacija (vino 7, vino 8).

Abstract (english)

Fruit wines are products obtained after complete or partial alcoholic fermentation of must or fruit. Quality evaluation of wines is based on determination of parameters regulated by legislation. With purpose to produce fruit wine from cherry Marasca, alcoholic fermentation was provided in laborotry at room temperature. Yeast starter culture strains (called ''Fermol Rouge'') were using for production of fruit wine, but before fermentation has started, in some samples, enzymes, food for yeasts and bacteria for MLF were added. Quality of final products were evalutaed providing physico-chemical analysis, determining phenols compounds, anthocyanins and providing sensory analysis. The results suggested that the samples of fruit wines had a very simillar characteristic. Sensory evaluation showed that the best organoleptic characteristic had fruit wines with provided MLF (wines 7 and 8).

• Keywords: kakvoća; senzorska analiza; višnja; voćno vino
• Keywords (english): cherry; fruit wine; quality; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:544975
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-13 12:43:20