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master's thesis
Usporedba različitih tehnologija proizvodnje vina na bioplinski potencijal ostataka grožđa
2022. urn:nbn:hr:151:030253
Magličić, Tomislav
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Agricultural Engineering and Renewable Energy Resources

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Magličić, T. (2022). Usporedba različitih tehnologija proizvodnje vina na bioplinski potencijal ostataka grožđa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:030253

Magličić, Tomislav. "Usporedba različitih tehnologija proizvodnje vina na bioplinski potencijal ostataka grožđa." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2022. https://urn.nsk.hr/urn:nbn:hr:151:030253

Magličić, Tomislav. "Usporedba različitih tehnologija proizvodnje vina na bioplinski potencijal ostataka grožđa." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2022. https://urn.nsk.hr/urn:nbn:hr:151:030253

Magličić, T. (2022). 'Usporedba različitih tehnologija proizvodnje vina na bioplinski potencijal ostataka grožđa', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:151:030253

Magličić T. Usporedba različitih tehnologija proizvodnje vina na bioplinski potencijal ostataka grožđa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2022 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:151:030253

T. Magličić, "Usporedba različitih tehnologija proizvodnje vina na bioplinski potencijal ostataka grožđa", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:151:030253

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TitleUsporedba različitih tehnologija proizvodnje vina na bioplinski potencijal ostataka grožđa
Title (english)Comparison of different wine production technologies on the biogas potential of grape residues after winw production
AuthorTomislav Magličić
MentorDavor Kralik (mentor)
Committee memberToni Kujundžić (predsjednik povjerenstva)
Committee memberVladimir Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Agricultural Engineering and Renewable Energy Resources)
Osijek
Defense date and country2022-12-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
U ovom istraživanju je prikazana usporedba mogućnosti korištenja ostataka iz proizvodnje crvenih i bijelih vina za proizvodnju bioplina, anaerobnom fermentacijom ostataka proizvodnje crvenih i bijelih vina u vinogradima i svježe goveđe gnojovke. Dobiveni rezultati ovog istraživanja pokazali su kako je kom pogodan za proizvodnju bioplina. Prosječna razlika između količine proizvedenog bioplina bijelih i crnih sorata nije bila velika. Po gramu svježe tvari koma kod crnih sorti je iznosila 338,08 ml/g, a kod bijelih sorti 290,17 ml/g. Najbolji rezultat je ostvarila crna sorta Frankovka koja je iznosila 384,48 ml/g svježe tvari, a najlošiiji rezultat je ostvarila sorta Muškat žuti koja je iznosila 250,55 ml/g svježe tvari.
Abstract (english)
This research presents a comparison of the possibility of using residues from the production of red and white wines for the production of biogas, anaerobic fermentation of red and white wine production residues in vineyards and fresh beef manure. The obtained results of this research showed that com is suitable for biogas production. The average difference between the amount of produced biogas of white and black varieties was not large. Per gram of fresh matter, coma in black varieties was 338.08 ml/g, and in white varieties 290.17 ml/g. The best result was achieved by the Blaufränkisch variety, which amounted to 384.48 ml/g of fresh matter, and the worst result was achieved by the Yellow Muscat variety, which amounted to 250.55 ml/g of fresh matter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:030253
Study programmeTitle: Mechanization
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka mehanizacije (magistar/ magistra inženjer/inženjerka mehanizacije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2023-02-10 10:40:48