Kakvoća pjenušavih vina zaštićene oznake izvornosti "Plešivica"

master's thesis

• Title (english): Sensory properties of sparkling wines from protected designation of origin "Plešivica"
• Author: Nikola Šember
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana Marija Jagatić Korenika (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2019-02-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj istraživanja ovog diplomskog rada bio je ustanoviti kako se mijenjaju kakvoća i senzorna svojstva pjenušavih vina proizvedena klasičnom metodom s obzirom na njihovu starost. Senzorna svojstva definirana su vanjskim izgledom, intenzitetom i čistoćom mirisa, harmoničnošću, čistoćom i punoćom okusa te općim dojmom koji proizlazi iz sveobuhvatnosti navedenih parametara. U svrhu istraživanja ovog rada uzeta su pjenušava vina Poljoprivrednog gospodarstva Šember, ZOI Plešivica, koji su... More proizvedeni klasičnom metodom. Sveukupno je bilo 17 uzoraka različite boje i starosti. Raspon godina je bio od 1998. do 2016. godine. Bilo je 10 bijelih, 5 rosé te narančasti i crni pjenušac. Provedena je fizikalno-kemijska analiza vina, određeni su parametri pjene i senzorna analiza te se svaki uzorak ocijenio od strane ocjenjivača organoleptičkom metodom. Rezultati su pokazali da se sa starenjem pjenušaca količina pjene smanjuje, kao i jačina perlanja dok intenzitet i kakvoća boje sa starenjem raste. Najviše bodova kod ocjenjivanja kakvoće dobila su pjenušava vina starosti između dvije i pet godina. Less

Abstract (english)

The aim of this work was to determine the quality and sensory properties of sparkling wines produced by the classical method given the age of sparkling wine. Sensory properties are defined by the appearance, intensity and purity of the scent, the harmony, the purity and the fullness of the taste, and the general impression derived from the comprehensiveness of the mentioned parameters. The sparkling wines of the Agricultural Farm Šember, ZOI Plešivica, which were made by a classical... More method, were taken as a subject of research for this paper. Overall, there were 17 samples that varied depending on color and age. The wines ranged in years from 1998 to 2016. There were 10 white, 5 pink, 1 orange and 1 black sparkling wines involved in the research. Physico-chemical analysis of wines was performed, foam parameters were determined and sensory analysis was made. Each sample was evaluated by organoleptic method. The results have shown that with the aging of the sparkling wine, the amount of foam, as well as the strength of the pearling. decreases. Intensity and color quality are growing with aging. The highest quality grades were awarded to wines aged between 2 and 5 years. Less

• Keywords: senzorna svojstva; pjenušavo vino; klasična metoda; starenje; opisna ocjena
• Keywords (english): sensory properties; sparkling wine; classical method; aging; descriptive evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:204:388462
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-02-19 12:50:44