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undergraduate thesis
Utjecaj skladištenja vina u bocama na koncentraciju sumpornog dioksida
2023. urn:nbn:hr:277:202952
Lončarević, Mateja
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Lončarević, M. (2023). Utjecaj skladištenja vina u bocama na koncentraciju sumpornog dioksida (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:277:202952

Lončarević, Mateja. "Utjecaj skladištenja vina u bocama na koncentraciju sumpornog dioksida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:202952

Lončarević, Mateja. "Utjecaj skladištenja vina u bocama na koncentraciju sumpornog dioksida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:202952

Lončarević, M. (2023). 'Utjecaj skladištenja vina u bocama na koncentraciju sumpornog dioksida', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 16 December 2024, https://urn.nsk.hr/urn:nbn:hr:277:202952

Lončarević M. Utjecaj skladištenja vina u bocama na koncentraciju sumpornog dioksida [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 December 16] Available at: https://urn.nsk.hr/urn:nbn:hr:277:202952

M. Lončarević, "Utjecaj skladištenja vina u bocama na koncentraciju sumpornog dioksida", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:202952

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Metadata
TitleUtjecaj skladištenja vina u bocama na koncentraciju sumpornog dioksida
Title (english)Influence of Storage in Wine Bottles on So2 Concentration in Wine
AuthorMateja Lončarević
MentorValentina Obradović (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada je bio utvrditi koncentracije slobodnog i ukupnog sumpornog dioksida u različitim vinima kroz period od 4 do 6 godina (ovisno o uzorku). Vina su u navedenom periodu skladištena u bocama. Istraživanje je provedeno na 5 sorti vina. Dva vina su bijela (Bijelo 9 i Chardonnay), dok su 3 vina crna (Pinot crni, Crno 9 i Le clos). Koncentracija slobodnog i ukupnog sumpornog dioksida je utvrđena metodom po Ripperu. Na koncentraciju slobodnog i ukupnog sumpornog dioksida utječu razni faktori, kao na primjer temperatura i aeracija. Početna koncentracija slobodnog sumpornog dioksida je iznosila oko 40 mg/L u svim uzorcima vina. Ta koncentracija vremenom opada zbog gore navedenih razloga, te zato jer se sumporni dioksid veže na razne spojeve kao što su šećer, keto spojevi i acetaldehid. Na kraju provedbe zadatka, 2023. godine slobodni SO2 prosječno iznosi oko 20 mg/L.
Abstract (english)
The goal of this final work was to determine the concentrations of free and total sulfur dioxide in different wines over a period of 4 to 6 years (depending on the sample). The wines were stored in bottles during the mentioned period. The research was conducted on 5 varieties of wine. Two wines are white (Bijelo 9 and Chardonnay), while 3 wines are red (Pinot crni, Crno 9 and Le clos). The concentration of free and total sulfur dioxide was determined by the Ripper method. The concentration of free and total sulfur dioxide is affected by various factors, such as temperature and aeration. The initial concentration of free sulfur dioxide was about 40 mg/L in all wine samples. This concentration decreases over time due to the reasons mentioned above, and because sulfur dioxide binds to various compounds such as sugar, keto compounds and acetaldehyde. At the end of the implementation of the task, in 2023, the average free SO2 is about 20 mg/L.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:202952
Study programmeTitle: Biotechnical Sciences - Food Technology
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 on2023-10-06 11:16:23