Projektiranje sustava za kontroliranu fermentaciju vina

Fotez, Ana

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master's thesis

Projektiranje sustava za kontroliranu fermentaciju vina

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:360993

Fotez, Ana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

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APA 6th Edition

Fotez, A. (2017). Projektiranje sustava za kontroliranu fermentaciju vina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:360993

MLA 8th Edition

Fotez, Ana. "Projektiranje sustava za kontroliranu fermentaciju vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:360993

Chicago 17th Edition

Harvard

Fotez, A. (2017). 'Projektiranje sustava za kontroliranu fermentaciju vina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:360993

Vancouver

Fotez A. Projektiranje sustava za kontroliranu fermentaciju vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:360993

IEEE

A. Fotez, "Projektiranje sustava za kontroliranu fermentaciju vina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:360993

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:360993

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Metadata

Title	Projektiranje sustava za kontroliranu fermentaciju vina
Title (english)	Designing of the system for controlled wine fermentation
Author	Ana Fotez
Mentor	Darko Velić (mentor)
Mentor	Anita Pichler (komentor)
Committee member	Natalija Velić (predsjednik povjerenstva)
Committee member	Darko Velić (član povjerenstva)
Committee member	Anita Pichler (član povjerenstva)
Committee member	Stela Jokić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Process Engineering) (Sub-department of Process Design and Construction Materials) Osijek
Defense date and country	2017-10-12, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	U radu je provedeno projektiranje sustava za kontroliranu fermentaciju vina u poluindustrijskom mjerilu. Osnovni elementi projektiranja navedenog sustava obuhvatili su dimenzioniranje fermentacijskih posuda, projektiranje sustava za termostatiranje fermentora (grijanje/hlađenje) te upravljačkog sustava. Na projektiranom sustavu provela se kontrolirana alkoholna fermentacija (KAF) te kontrolirana (potaknuta) jabučno-mliječna fermentacija (JMF) vina sorte Graševina. Za jabučno-mliječnu fermentaciju vina sorte Graševina primijenila se čista kultura bakterije mliječne kiseline (BMK) Oenococcus oeni uz uspostavljenje temperaturnog optimuma za odabranu vrstu BMK. U uzorcima tijekom i nakon provedene kontrolirane alkoholne fermentacije, kao i potaknute jabučno-mliječne fermentacije odredio se osnovni fizikalno-kemijski sastav vina te se isti usporedio s kontrolnim uzorkom (bez potaknute jabučno-mliječne fermentacije). Istraživanje je pokazalo da kontrolirani postupak fermentacije u oba slučaja (KAF i JMF) rezultira kvalitetnim vinima, u pogledu relevantnih fizikalno-kemijskih i senzorskih svojstava koja definiraju kvalitetu vina. Potaknutom jabučno-mliječnom fermentacijom smanjila se koncentracija jabučne kiseline što je rezultiralo poboljšanim senzornim svojstvima tako proizvedenog vina.
Abstract (english)	The aim of this study was to design a system for controlled fermentation of wine on a semi-industrial scale. The basic design elements of the above system included the dimensioning of fermentation vessels, the design of the fermenter thermostat system (heating/cooling) as well as the control system design. The controlled alcohol fermentation (KAF) and the controlled (stimulated) malolactic fermentation (JMF) of Graševina variety were performed using the designed system. The pure culture of lactic acid bacteria (BMK) Oenococcus oeni was applied for grape juice fermentation with the establishment of a temperature optimum for selected BMK type. The basic physico-chemical composition of wine was determined and compared to the control sample (without malolactic fermentation) in samples withdrawn during and after controlled alcoholic fermentation, as well as induced malolactic fermentation. The research has shown that the controlled fermentation process in both cases (KAF and JMF) results in wines of exceptional quality in terms of the relevant physico-chemical and sensory properties that define the quality of the wine. By stimulated malolactic fermentation, the concentration of malic acid decreased which resulted in more acceptable sensory properties of wine.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:360993
Study programme	Title: Food Engineering Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2017-10-13 09:19:19