QUALITY OF MUST AND RHINE RIESLING WINE OF KUTJEVO VINEYARD AREA

Količine šećera i kiselina u moštu Rizling rajnski Kutjevačkog vinogorja praćene su u petogodišnjem razdoblju, od 1999.-2003. godine, na obiteljskom gospodarstvu Jakobović. Istraživanja ukazuju na variranje kakvoće moštova i vina zbog klimatskih uvjeta pojedine godine. Posebno se izdvajaju godine 2000. i 2003. godina, kada su količine šećera bile izrazito visoke, a sadržaj ukupnih kiselina znatno niži, što se kasnije odrazilo i na količine alkohola i kiselina u vinu, kao i na organoleptiku vina.Quantities of sugar and acid in the must of Riesling Rhine of Kutjevo vineyard area were observed on the Jakobovic Family Estate in the period of five years, from 1999 to 2003. The analysis shows varying quality of must and wine due to climatic conditions of a particular year. In the year 2000 and 2003 the quantities of sugar were exceptionally high and the content of all acids considerably lower which reflected later on the quantity of alcohol and acid in wine, as well as on organoleptic traits of wine

Aminokiselinski sastav mošta nekih sorata vinove loze (Vitis vinifera L.) Hrvatske

Free amino acids in grape juice are important as nitrogen source for yeast strains during alcoholic fermentation. The aim of this research was to determine amino acid profiles in musts from nine grapevine cultivars (six white and three red). The cultivars were located in a homogeneous soil and climatic zone of Bilogora growing hill (West continental region, Prigorje–bilogora subregion), grown on the same training system. The experiment was conducted in vintage 2015. The results showed significant influence of grape cultivar on the amino acids composition in musts of white and red grape cultivars. Arginine was dominant in most analyzed varieties of amino acids. The highest concentration of arginine in white cultivars was measured in Chardonnay must (470.18 mg/L) and in red cultivar must from Saint Laurent (280.65 mg/L). Statistically significant difference was also found in the total amino acid composition of white and red cultivars. The highest concentration of total amino acids in white cultivars was determined in Manzoni juice (1639.51 mg/L) and among the red cultivars in Pinot noir juice (1173.12 mg/L).Slobodne aminokiseline u moštu su važan izvor dušika za kvasce tijekom alkoholne fermentacije. Cilj ovog istraživanja bio je odrediti aminokiselinski profil mošteva devet sorata vinove loze (šest bijelih i tri crne). Sorte vinove loze zasađene su u ujednačenim uvjetima tla i klime vinogorja Bilogora (Regija Kontinentalne Hrvatske, podregija Prigorje-bilogora) te su imale iste agrotehničke uvjete uzgoja. Pokus je postavljen 2015. godine. Rezultati su pokazali signifikantan utjecaj sorte na aminokiselinski sastav u moštevima bijelih i crnih sorti. Najzastupljenija aminokiselina u moštevima devet sorata vinove loze bila je arginin. Najveća koncentracija arginina kod bijelih sorata bila je u moštu Chardonnay (470,18 mg/l), a kod crnih sorata u moštu Lovrijenca (280,65 mg/l). Statistički značajne razlike nađene su između koncentracije ukupnih aminokiselina bijelih i crnih sorata. Najveća koncentracija ukupnih aminokiselina kod bijelih sorata bila je u moštu sorte Manzoni (1639,51 mg/l), a kod crnih sorata u moštu sorte Pinot crni (1173,12 mg/l

GRAPE MATURITY OF RHEIN RIESLING CULTIVAR AND SYNTHESIS OF ATYPICAL AGEING AROMA PRECURSORS

Istraživanja formiranja netipične arome starenja vina (UTA) otkrila su značajnu korela¬ciju između UTA, koncentracije 2-aminoacetofenona (AAP) i vina dobivena od grožđa, koje je bilo pod utjecajem stresa (nedostatak vode ili opskrbe dušikom), vina od grožđa iz vinograda s visokim prinosima ili od ranije branoga grožđa. Cilj ovog istraživanja bio je istražiti različitu dozrelost grožđa i sintezu indol-3-octene kiseline i triptofana u moštu i vinu kod bijeloga kultivara vinove loze Rizling rajnski (Vitis vinifera L.). Tretmani u istraživanju bili su dva roka berbe grožđa (redovna i kasna berba) s dva različita položaja (Mladice i Hrnjevac). Indol-3-octena kiselina i triptofan u moštu i vinu određeni su metodom tekućinskom kromatografijom visoke djelotvornosti, uz fluore¬scentni detektor. Dozrijevanjem grožđa koncentracije indol-3-octene kiseline i tripto-fana smanjivale su se nezavisno od godine istraživanja te ispitivanoga položaja. Vina dobivena od kasnije branoga grožđa imaju manju mogućnost pojave netipične arome starenja vina u odnosu na ona redovne berbe.The research on forming atypical aging off-flavor in wines (UTA) was revealed a significant correlation between the UTA , the concentration of 2-aminoacetophenones (AAP) and the wines produced from grapes affected by stress (lack of water or nitrogen supply), wines from grapes grown in high yielding vineyards or earlier harvested grapes. The aim of this study was to explore the different grape ripeness and synthesis of indole-3-acetic acid and tryptophan in must and wine of white cultivar Rhine Rieslin (Vitis vinifera L.). Treatments in the research have been the two periods of the grape harvesting dates (regular and late harvesting) from two different locations (Mladice and Hrnjevac). Indole-3-acetic acid and tryptophan in must and wine were determined by high performance liquid chromatography with fluorescence detector. As the process of ripening was going on the concentration of indole-3-acetic acid and tryptophan in must and wines have been reduced regardless the year of research and vineyards positions. Wines produced from late harvested grapes have a lower possibility of the appearance of atypical aroma aging effect compared to the regular harvest

UTJECAJ NAČINA SUŠENJA NA EKSTRAKCIJU ULJA IZ SJEMENKI GROŽĐA PRIMJENOM SUPERKRITIČNOGA CO2

Aim of this study was to monitor the influence of drying method (naturally and chamber drying) and different sample preparation on supercritical CO2 extraction of oil from three grape seed varieties (Graševina, Zweigelt, Cabernet Sauvignon). The highest oil content was obtained from naturally dried screened and washed seeds of red variety Cabernet Sauvignon (14.85%) and lowest from chamber dried screened seeds of white variety Graševina (7.67%). Peroxide value ranged from 0.36 to 1.77 mmol O2/kg oil, free fatty acids 0.28-8.0%, and insoluble impurities 0.05-0.28%. Determined fatty acids were palmitic (6.98-11.58%), stearic (3.82-6.59%), oleic (14.90-19.97%) and linoleic acid (61.82-71.96%) in oil obtained from naturally dried seeds and 6.84-8.68%, 4.12-5.73%, 15.10-20.18% and 67.88-70.76% in oil from chamber dried seeds, respectively. In defatted cakes after supercritical CO2 extraction, protein and fibre content ranged from 8.17 to 9.85% and 34.58 to 43.96%, respectively. According to ANOVA results, sample preparation and drying method had statistically significant influence on grape seed oil extraction.Cilj istraživanja bio je odrediti utjecaj načina sušenja (prirodno i u komornome sušioniku), kao i same pripreme sjemenki grožđa, na ekstrakciju ulja superkritičnim CO2 iz triju sorata grožđa (graševina, Zweigelt, Cabernet Sauvignon). Najveći udio ulja ekstrahiran je iz prirodno osušenih i prethodno opranih sjemenki grožđa crne sorte Cabernet Sauvignon (14,85%), dok je najmanje ulja dobiveno iz sjemenki osušenih u komornome sušioniku bijele sorte graševina (7,67%). Vrijednost peroksidnoga broja dobivenih ulja bila je u rasponu 0,36-1,77 mmol O2/kg, slobodne masne kiseline 0,28-8,0%, a netopljive nečistoće 0,05-0,28%. U ulju dobivenome iz prirodno osušenih sjemenki grožđa određene su sljedeće masne kiseline: palmitinska (6,98-11,58%), stearinska (3,82-6,59%), oleinska (14,90-19,97%) i linolna kiselina (61,82-71,96%). U ulju sjemenki grožđa prethodno osušenih u komori određene su sljedeće masne kiseline: palmitinska (6,84-8,68%), stearinska (4,12-5,73%), oleinska (15,10-20,18%) i linolna kiselina (67,88-70,76%). Nakon ekstrakcije superkritičnim CO2 u odmašćenim pogačama određen je udio proteina (8,17-9,85%) i vlakana (34,58-43,96%). Priprema uzorka i način sušenja sjemenki grožđa te sorta imaju značajan utjecaj na ekstrakciju i kvalitetu dobivenoga ulja

RISK MANAGEMENT OF FRUIT, GRAPE AND WINE PRODUCTION FARMS IN SLAVONIA AND BARANYA

Rad prikazuje rezultate anketnog ispitivanja o percepcijama rizika i upravljanju rizikom na voćarskim i vinogradarsko-vinarskim gospodarstvima Slavonije i Baranje. Najvažniji izvor rizika je briga za zdravlje članova gospodarstva, a sljede klimatski čimbenici i skupina tržišnih rizika. Po važnosti strategija za upravljanje rizikom, na prvom je mjestu primjena odgovarajuće tehnologije proizvodnje. Zamjetan je jaz između ocjene važnosti poljoprivrednog osiguranja i njegove primjene na gospodarstvu. Na temelju dobivenih rezultata, daljnji je tijek istraživanja usmjeren na utvrđivanje učinkovitog skupa strategija za upravljanje rizikom, koje će doprinijeti optimalizaciji odnosa između rizika i premije na preuzeti rizik u voćarskoj i vinogradarskoj proizvodnji.The Paper presents survey result on risk perceptions and risk management strategies between winemaker and fruits grower in Slavonia and Baranya. Major source of risk are health concerns. Climate factors rank second followed by the market risks. Adequate technology is the most important risk management strategy. Gap between crop insurance\u27s importance and its implementation is evident. Based on the results, the forth coming research will be aimed toward determining efficient set of risk management strategies which should enable optimal relationship between risks and profits in horticulture

La influencia de la variedad de avellanas en el uso de aceite Extraído en la prensa de tornillo comet ca 59 g

Cilj rada bio je istražiti postoji li utjecaj sorte lješnjaka na dobivenu količinu hladno prešanog ulja. Istraživanje je vršeno na tri različite sorte: Lambert, Rimski okrugli i Istarski duguljasti. Prešanje je izvedeno pužnom prešom u laboratoriju pri istim parametrima. Prešanjem jezgre lješnjaka dobiveno je ulje s krutim česticama mutnoće i pogača. Najgrublje čestice izdvojene su pretakanjem ulja neposredno nakon prešanja te je ulje ostavljeno da se taloži prirodnim putem 7 dana. Nakon završnih mjerenja rezultati su pokazali da postoje razlike u količini hladno prešanog ulja između ovih triju sorti.The aim of this study was to investigate whether the hazelnut variety influences the obtained amount of cold pressed oil. The research was conducted on three different varieties: Lambert, Roman round and Istarski dugi. Pressing was performed with a screw press in the laboratory at the same parameters. By pressing the kernel of the hazelnut, an oil with solid particles of turbidity and bread was obtained. The coarsest particles were separated by pouring the oil immediately after pressing and the oil was allowed to settle naturally for 7 days. After the final measurements, the results showed that there are differences in the amount of cold pressed oil between these three varieties.Das Ziel dieser Studie war es zu untersuchen, ob die Haselnusssorte die erhaltene Menge an kaltgepresstem Öl beeinflusst. Die Untersuchung wurde an drei verschiedenen Sorten durchgeführt: Lambert, Runde Römer und Istrische Lange. Das Pressen wurde mit einer Schneckenpresse im Labor bei gleichen Parametern durchgeführt. Durch das Pressen des Haselnusskerns wurde Öl mit festen Partikeln und der Presskuchen gewonnen. Die gröbsten Partikel wurden durch Umgießen des Öls unmittelbar nach dem Pressen abgetrennt; danach setzte sich das Öl sieben Tage auf natürliche Weise ab. Nach den abschließenden Messungen zeigten die Ergebnisse, dass es Unterschiede in der Menge des kaltgepressten Öls zwischen diesen drei Sorten gibt.Il presente lavoro di ricerca è stato elaborato con lo scopo di esaminare se la varietà di nocciole influisce sulla quantità dell’olio estratto dalla nocciola sottoposta alla spremitura a freddo. La ricerca è stata condotta su tre diverse varietà di nocciole: Lambert, Tonda Romana e Lunga Istriana. La pressatura è stata effettuata con la pressa dell’olio in un laboratorio utilizzando gli stessi parametri. Con la spremitura dei semi di nocciole si ricava l’olio torbido con particelle solide e la sansa. Le particelle più grandi vengono separate dall’olio in quanto esso viene versato immediatamente dopo la spremitura e lasciato riposare in modo naturale per 7 giorni. Dopo aver eseguito le misurazioni finali, i risultati hanno mostrato le differenze esistenti tra queste tre varietà di nocciole nella quantità dell’olio estratto a freddo.El fin de este trabajo fue investigar si existe una influencia de la variedad de avellana en la cantidad obtenida del aceite prensado en frío. La investigación fue hecha con tres variedades: el avellano de Lambert, Romano redondo e Istarski duguljasti. El prensado se realizó con una prensa de tornillo en el laboratorio a los mismos parámetros. Al prensar el grano de la avellana se obtuvo un aceite con partículas sólidas y la avellana tostada. Las partículas más gruesas fueron separadas vertiendo el aceite inmediatamente después del prensado y se dejó que el aceite sedimentara naturalmente durante 7 días. Después de las mediciones finales, los resultados mostraron que existen diferencias en la cantidad del aceite prensado en frío entre estas tres variedades

COLOUR MENAGEMENT IN ALL CERAMIC RESTAURATION

Izbor boje zuba je najmanje definiran pravilima. Terapeuti vrlo često pojednostavljuju izbor boje i ograničavaju se na nekoliko nijansi. Iako su zubi najčešće bijele boje, njezine nijanse mogu znatno varirati i bitno utjecati na estetski dojam koji stvara osmijeh. Dakle, ukupna boja pojedinog zuba nije samo rezultat miješanja boja dentina i cakline, već i drugih optičkih svojstava koja se razlikuju između ovih zubnih tkiva. Na prirodnu boju zubi utječe i boja kože, kao i korištenje ruža ili sjajila za usne. Uza sve to, boja zuba ovisi o okolnoj svjetlosti, te individualnoj percepciji boje od strane promatrača. Iz svega nabrojenoga očito je da je određivanje boje subjektivan postupak, te su i pogreške neizbježne. Zato su se na tržištu pojavili uređaji s ciljem objektivizacije određivanja boje. Danas se metode određivanja boje dijele na vizualne i strojne. Vizualno određivanje boje obavezno se radi na dnevnom svjetlu, a sama boja se određuje prema ključu boja različitih proizvođača. Osim vizualne usporedbe, boja se može određivati korištenjem računalnih uređaja koji se temelje na spektrofotometrijskim ili kolorimetrijskim metodama i koji softverskim programima obrađuju dobivene podatke i iscrtavaju karte površine zuba sa nijansama koje im odgovaraju. S obzirom da obje metode, vizualna i strojna, imaju svoje prednosti i nedostatke, idealno bi bilo koristiti obje metode pri određivanju boje zuba i tako minimalizirati mogućnost pogrešnog odabira.Selection of tooth colour is the least defined by rules. Usually, therapists simplify the colour selection and limit themselves to only few shades. Teeth are usually white colour, but shades of white may vary and create significant influence on the smile impression. Therefore, entire perception of colour of a single tooth depends not only on mixing shades of dentin and enamel, but other optical characteristics between these dental tissues too. Skin colour and usage of lip – stick or lip – gloss also has influence on the tooth colour. Tooth colour also depends on ambient light and individual perception of colour by the observer. Considering all, it’s obvious that selection of tooth colour is subjective procedure, and because of that mistakes are common. Because of that, company invented devices whose aims are to determine colour objectively. Today, we have two methods for selecting tooth colour: visual and digital. Visual method considers colour selection in daylight and the colour itself is determined by shade guide from different manufactures. Besides of visual method, we can also use digital devices to select tooth colour. Digital methods are based on spectrophotometric or colorimetric method. Digital devices use software programs to process received data and draw maps of tooth surface with shades that suit them. Both methods, visual and digital, have advantages and disadvantages and because of that it would be ideal to use both methods to select correct tooth colour. As result of that, possibility of mistakes would be minimized

Distillation columns for bioethanol production

U radu će biti opisana proizvodnja bioetanola pomoću destilacijske kolone koju je konstruirao gospodin Ivan Jakobović (Patent broj: P20080037A). Etanol kao biogorivo je jedan od energenata koji će znatno pomoći pri rješavanju mnogih kompleksnih problema proizvodnje i potrošnje energije. U radu ćemo se bazirati na primjenu i proizvodnju etanola kao goriva. Jedan od bitnih razloga proizvodnje biogoriva svakako je smanjenje korištenja naftnih derivata, što bi uvelike doprinijelo u zaštiti okoliša. Industrija proizvodnje biogoriva je ekološki prihvatljivija. U vodi se, primjerice, potpuno razgrađuje za svega 28 dana, za što nafti treba punih 40 godina.The paper will describe the production of bioethanol using distillation column constructed by Mr. Ivan Jakobović (Patent No.: P20080037A). Ethanol as a fuel can significantly help in solving many complex problems of production and consumption of energy. We will be based on the use and production of ethanol as fuel. One important reason was the production of fuel is certainly reduce use of petroleum products, which would greatly contribute to environmental protection. Industry production of bio fuels is environmentally acceptable. In water, for example, breaks down completely in only 28 days for the oil to a full 40 years