Procjena kvalitete vina Cabernet sauvignon

undergraduate thesis

• Title (english): Assessment quality of Cabernet sauvignon wine
• Author: Valentina Panić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Prije nego što se vino stavi u promet, provode se fizikalno-kemijske i senzorske metode analize, kako bi se na temelju toga utvrdila kategorija kvalitete vina. U ovom radu ispitivani su uzorci vina Cabernet sauvignon koji je proizveden od istoimene sorte grožđa u podregijama Podunavlje, Zagorje-Medimurje i Istra. Sve metode analiza provedene su u skladu sa zahtjevima zakonskih propisa. Rezultati su pokazali da sva vina zadovoljavaju propisane zahtjeve. Prema dobivenim rezultatima većina vina spadaju u kategoriju kvalitetnog vina, s izuzetkom jednog vina iz podregije Podunavlje koji spada u kategoriju vrhunsko vino te jednog vina iz podregije Zagorje-Međimurje koje spada u kategoriju stolno vino.

Abstract (english)

Before the wine is placed into market, the physical-chemical and organoleptic methods of analysis have to be conducted, as the basis of determination its quality category. In this study, samples of Cabernet sauvignon wine were produced from same name grape varieties, in the subregions of the Podunavlje, Zagorje-Medimurje and Istria, were analyzed. All methods of analysis were conducted according to the specified regulations. The results showed that all the wines comply with the required demands. According to the results of most wines belong to the category of quality wines, with the exception of one wine from the subregion of the Podunavlje, which belongs to the category of high quality wine and one wine from the subregion Zagorje-Medimurje which belongs into the category of table wine.

• Keywords: crno vino; kemijski sastav; kvaliteta vina; senzorska analiza
• Keywords (english): chemical composition; sensory analyse; quality of wine; red wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:208202
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-07 09:05:44