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undergraduate thesis
Senzorne karakteristike vina Pošip
2024. urn:nbn:hr:277:339693
Jukić, Nika
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Jukić, N. (2024). Senzorne karakteristike vina Pošip (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:339693

Jukić, Nika. "Senzorne karakteristike vina Pošip." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:339693

Jukić, Nika. "Senzorne karakteristike vina Pošip." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:339693

Jukić, N. (2024). 'Senzorne karakteristike vina Pošip', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 04 April 2025, https://urn.nsk.hr/urn:nbn:hr:277:339693

Jukić N. Senzorne karakteristike vina Pošip [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2025 April 04] Available at: https://urn.nsk.hr/urn:nbn:hr:277:339693

N. Jukić, "Senzorne karakteristike vina Pošip", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:339693

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Metadata
TitleSenzorne karakteristike vina Pošip
Title (english)Sensory Characteristics of Pošip Wines
AuthorNika Jukić
MentorJosip Mesić (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberJosip Mesić (član povjerenstva)
Committee memberTomislav Soldo (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Istraživanje senzorskih karakteristika vina Pošip provedeno je na osnovi informacija prikupljenih s mrežnih stranica vinara iz vinogradarskih podregija sjeverne Dalmacije te središnje i južne Dalmacije. Pošip, autohtona sorta bijelog grožđa, cijenjena je zbog svog specifičnog aromatskog profila i kvalitete vina koje proizvodi. Istraživanje obuhvaća analizu organoleptičkih svojstava vina, uključujući njegovu boju, miris i okus. Cilj je istraživanja bio pronalazak zajedničkih deskriptora vina... More Pošip te senzorske razlike među regijama uzgoja Na temelju analize podataka, uočava se raznolikost boja, od svijetlih nijansi žute u sjevernim regijama, pa sve do bogatijih zlatnih tonova u južnim dijelovima. Mirisne arome uključuju širok spektar voćnih, cvjetnih i biljnih tonova, s naglaskom na mediteransko voće i bilje, što doprinosi kompleksnosti i karakteru vina. Okusi vina variraju od svježih i pitkih do bogatih i intenzivnih, pri čemu se uočava uravnoteženost kiselina i punina tijela. Less
Abstract (english)
The research on the sensory characteristics of Pošip wine was carried out based on informations collected from the websites of winemakers from the wine-growing sub-regions of northern Dalmatia and central and southern Dalmatia. Pošip, an indigenous white grape variety, is valued for its unique aromatic profile and the quality of the wine it produces. The research includes an analysis of the organoleptic properties of the wine, including its colour, aroma and taste. The goal of the study... More was to identify common descriptors of Pošip wine and the sensory differences among the growing regions. Based on data analysis, a range of colors is observed, from light yellow hues in the northern regions to richer golden tones in the southern parts. Aromatic profiles include a wide spectrum of fruit, floral, and herbal notes, with a focus on Mediterranean fruits and herbs, contributing to the wine's complexity and character. The tastes of the wine vary from fresh and drinkable to rich and intense, with a noticeable balance of acidity and body. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:339693
Study programmeTitle: Enogastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-21 11:27:28
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