Proizvodnja i određivanje osnovnih parametara kakvoće domaćeg bijelog vina

undergraduate thesis

• Title (english): Production and determination of basic quality parameters of domestic white wine
• Author: Marina Golubić
• Mentor: Vesna Zechner-Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2019-09-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu proizvedeno je domaće bijelo miješano vino vinskih sorti Graševina, Silvanac zeleni, Sovinjon bijeli, Muškat žuti i Šipon, berba 2018. godina. Vino je dobiveno postupkom proizvodnje bijelih vina. Tijekom proizvodnje vina vršeno je ošećerenje mošta, te inokulacija mošta kvascima Saccharomyces cerevisiae uz dodatak dohrane za kvasce. Fermentacija mošta provedena je u hrastovim bačvama. Potkraj tihog vrenja mladom vinu dodano je bistrilo bentonit. Vino je uzorkovano za analizu u ovom radu nakon 6 mjeseci stajanja u bariknoj bačvi. Kemijskom analizom vina određeni su nefermentirani šećeri, ukupni alkohol, ukupne i hlapive kiseline, pH, ukupni i slobodni sumporni dioksid. Dobiveni rezultati zadovoljavaju vrijednosti propisane zakonskom regulativom Republike Hrvatske.

Abstract (english)

In this work domestic white wine was produced by blending grapes of five grape varieties: Graševina, Silvaner, Sauvignon blanc, Muscat yellow and Šipon. This wine was produced in 2018 by the usual procedures used in the production of white wines. Before the spontaneous fermentation process, the must was added allowed amount of sugar. The yeast inoculation of Saccharomyces cerevisiae with addition of yeast supplementation was also performed. The fermentation of the must was carried out in oak barrels. The turbulent fermentation lasted about 2 weeks. Thereafter, silent fermentation occurs for 6 weeks. At the end of the silent fermentation, the bentonite was added to the young wine. For chemical analysis, a wine matured in an oak barrel for 6 months was sampled. The residual unfermented sugar, total alcohol, total and volatile acids, pH, total and free sulfur dioxide were determined in the produced wine. The results of the chemical analysis meet the criteria by Croatian Wine Regulations.

• Keywords: aroma vina; barrique; bistrila; hrastove bačve; kupažiranje; sorte vinove loze
• Keywords (english): barrique; blending; clearification; oak barrels; white wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:099089
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-24 09:26:44