Usporedba kvalitete voćnog i desertnog voćnog vina od kupine

undergraduate thesis

• Title (english): Comparison of the quality of fruit wines and dessert fruit wines
• Author: Antun Stegić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vino od kupine je voćno vino poznato po visokom sastavu organskih i neorganskih sastojaka, različitih vitamina i minerala, koji mu daju veliku medicinsku i nutritivnu vrijednost. Svrha rada je procijeniti razliku u kvaliteti između voćnog vina i desertnog voćnog vina proizvedenog od kupine. Laboratorijskim određivanjem standardnih parametara (ukupnog i stvarnog alkohola, ukupnih kiselina, ekstrakta, reducirajućeg i ukupnog šećera, ekstrakta bez ukupnih šećera, pepela i pH) kvalitete utvrđena je fizikalno-kemijska kvaliteta i zatim provedena usporedba navedenih parametara odabranih voćnih vina. Izmjerene vrijednosti za ukupni alkohol, ukupni šećer, ekstrakt i pepeo su veće za voćna vina. Prosječna vrijednost za stvarni alkohol kod voćnih vina iznosi 11,16 %, a kod desertnih voćnih vina 13,57 %. Ta razlika se može objasniti naknadnim dodavanjem alkohola pri proizvodnji desertnih voćnih vina u svrhu postizanja željenih svojstava.

Abstract (english)

Blackberry wine is fruit wine known for its high composition of organic and inorganic compounds, various vitamins and minerals, which give high medical and nutritional value. The purpose of this work is to estimate the difference in quality between fruit wines and dessert fruit wine made from blackberries. After laboratory analysis of standard quality parameters (total and actual alcohol, total acidity, extract, reducing and total sugars, extract without total sugars, ash and pH) for selected fruit wines, physico-chemical quality was determined and then conducted comparison of those parameters. The measured values for total alcohol, total sugar, extract and ashes were higher for fruit wines. The average value of the actual alcohol in fruit wines is 11.16 %, and for dessert fruit wines 13.57 %. This difference can be explained by the subsequent addition of alcohol in the production of dessert fruit wines in order to achieve desired properties.

• Keywords: desertno voćno vino; kupina; parametri kvalitete; vino od kupine
• Keywords (english): blackberry; blackberry wine; dessert fruit wine; quality parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:880597
• 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: Open access
• Created on: 2017-04-25 09:36:08