prikaz prve stranice dokumenta Kvaliteta vina Graševina
Access restricted to students and staff of home institution
undergraduate thesis
Kvaliteta vina Graševina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:683499
Peran, Sanja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Cite this document

Peran, S. (2010). Kvaliteta vina Graševina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:683499

Peran, Sanja. "Kvaliteta vina Graševina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:683499

Peran, Sanja. "Kvaliteta vina Graševina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:683499

Peran, S. (2010). 'Kvaliteta vina Graševina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:683499

Peran S. Kvaliteta vina Graševina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:683499

S. Peran, "Kvaliteta vina Graševina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:683499

Please login to the repository to save this object to your list.
Metadata
TitleKvaliteta vina Graševina
Title (english)Quality of Graševina wines
AuthorSanja Peran
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino Graševina se proizvodi od istoimene sorte grožđa. Rasprostranjena je u svim dijelovima kontinentalne Hrvatske i po količini zauzima vodeće mjesto među vinskim sortama u Hrvatskoj. Zadatak ovog rada bio je provesti procjenu kvalitete i kategorizaciju vina Graševina prije puštanja u promet. Za ispitivanja su odabrani uzorci vina iz podregija Zagorje-Međimurje, Slavonija i Podunavlje. Provedena je fizikalno-kemijska i senzorska analiza odabranih uzoraka u skladu sa propisanim zahtjevima. Rezultati su pokazali da sva vina zadovoljavaju propisane zahtjeve. Prema kategorijama kvalitete sva vina spadaju u kategoriju kvalitetnih vina s izuzetkom jednog vrhunskog vina iz podregija Slavonija.
Abstract (english)
Graševina wine is produced from the same name white grape variety. It is well spread in all parts of Continental Croatia region and it has the leading place among the croatian's varieties of vine. The purpose of this work was to conduct the evaluation of Graševina wines quality and categorization before its placing into market. For this research the wine samples from the regions of: Zagorje - Međimurje, Slavonija and Podunavlje were chosen. Physical–chemical and sensory analysis of the samples were conducted according to the specified recommendations. The results showed that all wine samples fulfill the required demands. According to the quality categories all wines belonge to the category of quality wines with the exception of one high quality wine from the subregion Slavonia.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:683499
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-06-02 11:28:51

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij