master's thesis
The production of red wines

Ilonka Jakobi (2015)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Agroekologiju
Metadata
TitleProizvodnja crnih vina
AuthorIlonka Jakobi
Mentor(s)Suzana Kristek (thesis advisor)
Abstract
Prerada grožđa u mošt odnosno vino, počinje od same berbe i presudna je za zdravstveno stanje i ostala svojstva vina. Bolesti i mane vina vuku svoje uzroke od početka prerade grožđa i uglavnom su posljedica nepravilnosti i grešaka počinjenih na startu, a odnose se na nepravilno vrenje, kvalitetu grožđa, mjesto prerade (podrum, klijet, drvarnica, garaža i slično), nečistoću posuđa. Crna vina razlikuju se od bijelih vina ne samo po boji nego i po kemijskom sastavu, okusu i mirisu. Crna vina su punija, ekstraktnija, manje ili više trpka zbog veće količine obojenih, taninskih i mineralnih tvari. Proizvodnja počinje muljanjem – ruljanjem gdje se odvaja bobica od peteljke i gnječi se grožđe. Zatim se sumpori masulj, dodaju se vinski kvasci da bi se vino odvojilo od taloga i da talog sjedne na dno kace. Slijedi maceracija koja je zaslužna za boju i strukturu vina. Fermentacija je jedna od osnovnih faza u procesu proizvodnje jer počinje stvaranje vina. Otakanjem odvajamo vino od dropa. Pretakanje, punjenje i skladištenje vina su završna faza proizvodnje vina. Samo trud, rad i njega vina mogu zajamčiti kvalitetno i ukusno vino.
Keywordsgrapes red wine maceration fermentation decanting filling and storage
Parallel title (English)The production of red wines
Committee MembersAleksandar Stanisavljević
Drago Bešlo
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Agroekologiju
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelgraduate
Study programmeFruit growing, viticulture and wine production
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2015-07-15
Parallel abstract (English)
Processing grape to must or wine, starts from a single harvest and is crucial for the health and other characteristics of the wine. Spoilage and defects of wine traces its causes since the beginning of the processing of grapes and are mainly due to distortions and mistakes committed at the start, and are related to improper fermentation, grape quality, point of processing (basement, closet, storage room, garage, etc.), dishes the dirt. Red wines vary from white wines not only in color but also in their chemical composition, taste and smell. Red wines are fuller, more extract, more or less bitter because of the greater amount of colored, tannin and minerals. Production begins squeezing where you take the berries from the stems and crushing the grapes. Then sulfur crushed grapes, wine yeasts are added to wine separated from the sludge and sediment sits at the bottom of the barrel. Follow maceration which is responsible for the color and texture of the wine. Fermentation is one of the main stages in the production process as it starts making wine. Decantation separate the wine from grape pomace. Streaming, filling and storage of wine are the final stage of wine production. Only hard work can guarantee the quality of wines and delicious wine.
Parallel keywords (Croatian)grožđe crno vino maceracija fermentacija pretakanje punjenje i skladištenje
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notediplomski rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:053327
CommitterLjiljana Vučković Vizentaner