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master's thesis
Utjecaj različitih pripravaka od kvasaca na kemijsko-fizikalne pokazatelje vina
2023. urn:nbn:hr:151:090492
Papak, Josip
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

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Papak, J. (2023). Utjecaj različitih pripravaka od kvasaca na kemijsko-fizikalne pokazatelje vina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:090492

Papak, Josip. "Utjecaj različitih pripravaka od kvasaca na kemijsko-fizikalne pokazatelje vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2023. https://urn.nsk.hr/urn:nbn:hr:151:090492

Papak, Josip. "Utjecaj različitih pripravaka od kvasaca na kemijsko-fizikalne pokazatelje vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2023. https://urn.nsk.hr/urn:nbn:hr:151:090492

Papak, J. (2023). 'Utjecaj različitih pripravaka od kvasaca na kemijsko-fizikalne pokazatelje vina', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 08 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:090492

Papak J. Utjecaj različitih pripravaka od kvasaca na kemijsko-fizikalne pokazatelje vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2023 [cited 2024 December 08] Available at: https://urn.nsk.hr/urn:nbn:hr:151:090492

J. Papak, "Utjecaj različitih pripravaka od kvasaca na kemijsko-fizikalne pokazatelje vina", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:151:090492

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TitleUtjecaj različitih pripravaka od kvasaca na kemijsko-fizikalne pokazatelje vina
Title (english)The influence of different yeast preparations on the chemical and physical parameters of wine
AuthorJosip Papak
MentorToni Kujundžić (mentor)
Committee memberMato Drenjančević (predsjednik povjerenstva)
Committee memberVladimir Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2023-12-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Pokus je proveden na Fakultetskom pokušalištu Mandićevac u 2023. godini. Ci lj rada bio je utvrditi utjecaj različitih pripravaka od kvasaca na neke kemijsko fizikalne pokazatelje vina kultivara Graševina. Tretmani su bili sljedeći : Batonage body, Elevage Sweet, Batonage Plus elevage, Batonage Plus Arome, Batonage Glu i kontrolni tretman. Vino je odnjegovano u inoks bačvama, nakon čega su izuzeti uzorci u koje su dodani navedeni pripravci od kvasaca. Utvrđen je statistički značajan utjecaj (p<0,05) tretmana na sljedeće parametre: sadržaj alkohola, pH, ostatak šećera, ukupnu kiselo st, hlapljivu kiselost, jabučnu i mliječnu kiselinu te glukozu i fruktozu u vinu. Nije utvrđen statistički značajan utjecaj (p>0,05) tretmana na relativnu gustoću u vinu. Možemo zaključiti kako su svi korišteni pripravci od kvasaca utjecali na gotovo sve m jerene kemijsko fizikalnih pokazatelje u vina, a pri tom nisu utjecali na relativnu gustoću vina koja je jedan od važnih pokazatelja prirodnosti vina.
Abstract (english)
The experiment was conducted at the Mandićevac Faculty Test Site in 2023. The aim of the research was to determine the influence of different yeast preparations on some chemical physical indicators of wine of the Graševina cultivar. The treatments were as follows: Batonage body, Elevage Sweet, Batonage Plus elevation, Batonage Plus Aroma, Batonage Glu and Control treatment. The wine was aged in stainless steel barrels, after which the samp les to which the mentioned yeast preparations were added were excluded. A statistically significant influence (p<0.05) of the treatment on the content of the following parameters was determined: alcohol content, pH, residual sugar, total acid, volatile aci d, malic and lactic acid, fructose and glucose in the wine. No statistically significant influence (p>0.05) of the treatment on the content of relative density in wine was determined. We can conclude that all the yeast preparations used affected most of th e measured chemical physical indicators in the wine, while they did not affect the relative density of the wine, which is one of the important indicators of the naturalness of the wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:090492
Study programmeTitle: Fruit growing, viticulture and wine; specializations in: Fruit growing, Viticulture
Course: Viticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva (magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2024-12-05 13:08:54