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undergraduate thesis
Utjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:924518
Kolakušić, Antonio
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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Kolakušić, A. (2018). Utjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:924518

Kolakušić, Antonio. "Utjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:924518

Kolakušić, Antonio. "Utjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:924518

Kolakušić, A. (2018). 'Utjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:924518

Kolakušić A. Utjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:924518

A. Kolakušić, "Utjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:924518

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Metadata
TitleUtjecaj tehnoloških postupaka proizvodnje na sastav narančastog vina sorte Rajnski rizling
Title (english)The effects of technological production procedures on the content of orange wine Rajnski rizling
AuthorAntonio Kolakušić
MentorVesna Zechner-Krpan (mentor)
GranterUniversity 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 country2018-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu anlizirana su domaća vina bijele sorte Rajnski rizling iz vinogorja Plešivica, podregije Plešivica, berba 2017. godina. Tijekom proizvodnje bijelog vina korišten je enzim pektinaza prije kratke maceracije (60 sati), u mošt je dodana Fermaid E hrana za kvasce na bazi inaktiviranih stanica kvasca, asimilabilnog dušika i tiamina te je mošt inokuliran selekcioniranim kvascima soja Saccharomyces cerevisiae R-HST (Lalvin), koji vinu daje svježinu, punoću i kompleksnost. Prilikom proizvodnje narančastog vina iste sorte, grožđe je muljano i runjeno izravno u hrastove bačve u kojima je provedena fermentacija bez selekcioniranih kvasaca u trajanju od 30 dana bez kontrole temperature i uz miješanje 4 puta dnevno. Nakon fermentacije proveden je postupak duge maceracije u trajanju od 6 mjeseci i 11 dana. Rezultati HPLC ukazuju na znatno više koncentracije hlapivih spojeva u narančastom vinu u usporedbi s bijelim vinom.
Abstract (english)
In this paper domestic wines of the white variety Rajnski rizling from the Plešivica vineyard, Plešivica subregion, vintage 2017 were analysed. During the production of white wine, an enzyme pectinase was used prior to short maceration (60 hours), Fermaid E yeast food (inactivated yeast biomass) was added, assimilable nitrogen and thiamine, and it was inoculated with selected yeast Saccharomyces cerevisiae R-HST (Lalvin), givnig wine freshness, body and complexity. During the production of orange wine of the same variety, the grapes were crushed and extracted directly into oak barrels where fermentation was carried out without selected yeasts for 30 days without temperature control and with stirring 4 times a day. After fermentation, a long maceration procedure lasting 6 months and 11 days has been carried out. The HPLC results indicate considerably higher concentrations of volatile compounds in the orange wine compared to white wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:924518
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2018-09-24 08:02:48

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