Novi trendovi u proizvodnji likerskih vina

undergraduate thesis

• Title (english): New trends in the production of fortified wines
• Author: Marija Poša
• Mentor: Ana-Marija Jagatić Korenika (mentor)
• Committee member: Ana-Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Likerska vina se proizvode od fermentiranog, polu-fermentiranog ili nefermentiranog mošta uz dodatak destilata vinskog porijekla. Tijekom procesa proizvodnje dopušteno je dodavanje neutralnog alkohola vinskog podrijetla, vinskog destilata, koncentriranog mošta ili djelomično fermentiranog mošta. Alkoholna jakost kreće se od 15-22 % vol. stvarnog alkohola. Likerska vina potječu s europskog kontinenta, iako se danas proizvode diljem svijeta. Najpoznatija likerska vina su: Sherry, Porto, Madeira i Marsala. Većinom se proizvode tradicionalnim metodama, uz tehnološka poboljšanja. U radu je opisana povijest, tehnologija proizvodnje i svojstva spomenutih likerskih vina. Važan aspekt u proizvodnji likerskih vina je dodatak destilata vinskog podrijetla u mošt i proces dozrijevanja, koji ova vina čini jedinstvenim. Prikazuju se provedena znanstvena istraživanja, s naglaskom na aromatski profil vina, koja su u proteklih godina doprinijela inovacijama u njihovoj proizvodnji.

Abstract (english)

Fortified wines are produced from fermented, partially fermented, or unfermented must with the addition of wine distillate. During the production process, the addition of neutral alcohol of wine origin, wine distillate, concentrated must, or partially fermented must is permitted. The alcohol content ranges from 15 to 22% vol. actual alcohol. Fortified wines originate from the European continent, although they are now produced worldwide. The most famous fortified wines are: Sherry, Porto, Madeira and Marsala. They are mostly produced using traditional methods, with technological improvements. The history, production technology, and characteristics of the mentioned fortified wines are described in the paper. An important aspect in the production of fortified wines is the addition of wine distillate to the must and the aging process, which makes these wines unique. The scientific researches carried out, with an emphasis on the aromatic profile of wines, which has contributed to innovations in their production in recent years, are presented.

• Keywords: pojačana vina; Sherry; Porto; Madeira; Marsala
• Keywords (english): fortified wines; Sherry; Porto; Madeira; Marsala
• Language: croatian
• URN:NBN: urn:nbn:hr:204:352080
• Study programme: Title: Horticulture; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka hortikulture (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2024-11-14 12:59:31