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undergraduate thesis
Procjena kvalitete vina Cabernet sauvignon
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:208202
Panić, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Cite this document

Panić, V. (2010). Procjena kvalitete vina Cabernet sauvignon (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:208202

Panić, Valentina. "Procjena kvalitete vina Cabernet sauvignon." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:208202

Panić, Valentina. "Procjena kvalitete vina Cabernet sauvignon." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:208202

Panić, V. (2010). 'Procjena kvalitete vina Cabernet sauvignon', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:208202

Panić V. Procjena kvalitete vina Cabernet sauvignon [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:208202

V. Panić, "Procjena kvalitete vina Cabernet sauvignon", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:208202

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Metadata
TitleProcjena kvalitete vina Cabernet sauvignon
Title (english)Assessment quality of Cabernet sauvignon wine
AuthorValentina Panić
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
Prije nego što se vino stavi u promet, provode se fizikalno-kemijske i senzorske metode analize, kako bi se na temelju toga utvrdila kategorija kvalitete vina. U ovom radu ispitivani su uzorci vina Cabernet sauvignon koji je proizveden od istoimene sorte grožđa u podregijama Podunavlje, Zagorje-Medimurje i Istra. Sve metode analiza provedene su u skladu sa zahtjevima zakonskih propisa. Rezultati su pokazali da sva vina zadovoljavaju propisane zahtjeve. Prema dobivenim rezultatima većina vina spadaju u kategoriju kvalitetnog vina, s izuzetkom jednog vina iz podregije Podunavlje koji spada u kategoriju vrhunsko vino te jednog vina iz podregije Zagorje-Međimurje koje spada u kategoriju stolno vino.
Abstract (english)
Before the wine is placed into market, the physical-chemical and organoleptic methods of analysis have to be conducted, as the basis of determination its quality category. In this study, samples of Cabernet sauvignon wine were produced from same name grape varieties, in the subregions of the Podunavlje, Zagorje-Medimurje and Istria, were analyzed. All methods of analysis were conducted according to the specified regulations. The results showed that all the wines comply with the required demands. According to the results of most wines belong to the category of quality wines, with the exception of one wine from the subregion of the Podunavlje, which belongs to the category of high quality wine and one wine from the subregion Zagorje-Medimurje which belongs into the category of table wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:208202
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 on2017-06-07 09:05:44

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