master's thesis
Karakteristike vina Malvazija istarska primjenom karbonske maceracije

Andrea Brečević (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Vinogradarstvo i vinarstvo
Metadata
TitleKarakteristike vina Malvazija istarska primjenom karbonske maceracije
AuthorAndrea Brečević
Mentor(s)Ana Jeromel (thesis advisor)
Abstract
Današnja tehnologija i znanja u vinarstvu omogućuju kontinuirani napredak u primjenitradicionalnih ali i novih postupaka u proizvodnje vina. Karbonska maceracija kao tehnologijaproizvodnje mladih, voćnih crnih vina nije uobičajeni način prerade i proizvodnje bijelih vinaali upravo zato i odličan izazov u provođenju pokusa te definiranja njezinog utjecaja nakakvoću bijelih vina. Malvazija istarska koja je pronašla svoje mjesto na tržištu Hrvatske iinozemstva, svojim karakteristikama sorte odličan je materijal za takav pokus.Istraživanje je provedeno na sorti Malvazija Istarska iz vinograda na području gradaNovigrada u Istri. Grožđe je vinificirano primjenom dviju različitih tehnologija: karbonskamaceracija i klasična vinifikacija Malvazije Istarske a na kraju dobivena vina kemijski suanalizirana i međusobno uspoređena.
KeywordsCarbon maceration wine Istrian Malvasia vinification
Committee MembersAna Jeromel (committee chairperson)
Marko Karoglan (committee member)
Marko Vinceković (committee member)
Ivana Puhelek (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
Lower level organizational unitsVinogradarstvo i vinarstvo
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelgraduate
Study programmeHorticulture
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-12-20
Parallel abstract (English)
Today's technology and knowledge in winemaking enable continued progress in the application of traditional and new methods in wine production. Carbon maceration as the technology of production of young, fruity red wine, is not the usual way of processing and production of white wine. That is exactly why the great challenge in conducting experiments and define its impact on the quality of white wine. Istrian Malvasia, which has found its placeon the Croatian market and abroad, its characteristics of variety is an excellent material forsuch an experiment.The research was conducted on the Istrian Malvasia from the vineyards in the area ofNovigrad in Istria. The grapes vinification using two different technologies in: Carbonmaceration and classical vinification Istrian Malvasia and finally obtained wines are chemically analyzed and compared with each other.
Parallel keywords (Croatian)karbonska maceracija vino Malvazija Istarska vinifikacija
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:623862
CommitterValentina Bezek