Pitanje br. 17381
 
Pitanje: 
 Bistrenje mošta (flotator, enzimi, bistrila)

 
Odgovor: 
 Knjige:

  1. Blesić, Milenko. Tehnologija vina. Sarajevo : Poljoprivredno-prehrambeni fakultet, 2016. - sign.  663(075.8) /BLE/ t

  2. Paunović, Radoslav. Vinarstvo : sa tehnologijom jakih alkoholnih pića. Beograd : Zadružna knjiga, 1967. - sign.  663 /PAU/ v


Članci u časopisima:


  1. Petravić-Tominac, Vlatka. Odabrani biotehnološki čimbenici koji utječu na alkoholnu fermentaciju pri proizvodnji vina. // Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam. - 12 (2017), 3-4 ; str. 100-106.

  2. Pozderović, Andrija. Utjecaj odležavanja, hladne stabilizacija i filtracije na kemijski sastav i kakvoću bijelih vina. // Glasnik zaštite bilja. - 33 (2010), 4 ; str. 100-109.

  3. Tomić, Antonija. Chemical composition of aronia berry wine. // Glasnik zaštite bilja. - 39 (2016), 6 ; str. 63-69.


Izvori na internetu (15.03.2022.):


  1. Ancin, Carmen. Clarification by vacuum filtration of Grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine. // American Journal of enology and viticulture. - 47 (1996), 3; str. 313-322. URL: https://investigacion.unirioja.es/documentos/5bbc5cb3b7506047d09b51e1/f/5c5db759389f8161532ade0e.pdf

  2. Armada, Lourdes. Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines. // European Food Research and Technology. - 225 (2007), 3; str. 553-558. URL: https://link.springer.com/article/10.1007/s00217-006-0453-3

  3. El Rayess, Youssef. Membrane technologies in wine industry: An overview. // Critical reviews in food science and nutrition. - 56 (2016), 12; str. 2005-2020. URL: https://oatao.univ-toulouse.fr/20514/1/El-Rayess_20514.pdf

  4. Gaspar, Leonor M. Development of potential yeast protein extracts for red wine clarification and stabilization. // Frontiers in microbiology. - (2019). URL: https://www.frontiersin.org/articles/10.3389/fmicb.2019.02310/full

  5. Horvat, Ivana. Utjecaj bistrenja bentonitom tijekom alkoholne fermentacije na proteinsku stabilnost, arome, fenole i senzorsku kvalitetu vina Malvazije Istarske: diplomski rad. Zagreb: Ivana Horvat, 2020. URL: https://dr.nsk.hr/islandora/object/pbf:3887/datastream/PDF/download

  6. Mierczynska‐Vasilev, A. Current state of knowledge and challenges in wine clarification. // Australian journal of grape and wine research. - 21 (2015); str. 615-626. URL: https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12198

  7. Vázquez-Pateiro, Iván. Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines. // Molecules. - 27 (2022), 3; str. 1-17. URL: https://www.mdpi.com/1420-3049/27/3/810/pdf
UDK pojmovi: 
66 Tehnologija
Predmetnice: 
 Vinarstvo -- Tehnologija proizvodnje