Karakteristike vina Malvazija istarska primjenom karbonske maceracije

master's thesis

• Author: Andrea Brečević
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Committee member: Marko Vinceković (član povjerenstva)
• Committee member: Ivana Puhelek (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2016-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

Današnja tehnologija i znanja u vinarstvu omogućuju kontinuirani napredak u primjenitradicionalnih ali i novih postupaka u proizvodnje vina. Karbonska maceracija kao tehnologijaproizvodnje mladih, voćnih crnih vina nije uobičajeni način prerade i proizvodnje bijelih vinaali upravo zato i odličan izazov u provođenju pokusa te definiranja njezinog utjecaja nakakvoću bijelih vina. Malvazija istarska koja je pronašla svoje mjesto na tržištu Hrvatske iinozemstva, svojim karakteristikama sorte odličan je materijal za takav pokus.Istraživanje je provedeno na sorti Malvazija Istarska iz vinograda na području gradaNovigrada u Istri. Grožđe je vinificirano primjenom dviju različitih tehnologija: karbonskamaceracija i klasična vinifikacija Malvazije Istarske a na kraju dobivena vina kemijski suanalizirana i međusobno uspoređena.

Abstract (english)

Today's technology and knowledge in winemaking enable continued progress in the application of traditional and new methods in wine production. Carbon maceration as the technology of production of young, fruity red wine, is not the usual way of processing and production of white wine. That is exactly why the great challenge in conducting experiments and define its impact on the quality of white wine. Istrian Malvasia, which has found its placeon the Croatian market and abroad, its characteristics of variety is an excellent material forsuch an experiment.The research was conducted on the Istrian Malvasia from the vineyards in the area ofNovigrad in Istria. The grapes vinification using two different technologies in: Carbonmaceration and classical vinification Istrian Malvasia and finally obtained wines are chemically analyzed and compared with each other.

• Keywords: karbonska maceracija; vino; Malvazija Istarska; vinifikacija
• Keywords (english): Carbon maceration; wine; Istrian Malvasia; vinification
• Language: croatian
• URN:NBN: urn:nbn:hr:204:623862
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-01-12 08:48:51