Access restricted to higher education institution's students and staff
undergraduate thesis
RED WINE AND INFLUENCE OF ITS CONSUMATION ON HEALTH OF PEOPLE

Valentina Marić
Metadata
TitleCRNO VINO I UTJECAJ NJEGOVE KONZUMACIJE NA ZDRAVLJE ČOVJEKA
AuthorValentina Marić
Mentor(s)Nikolina Gaćina (thesis advisor)
AbstractCilj ovog rada je opisati proces dobivanja crnog vina i utjecaj njegove konzumacije na zdravlje čovjeka. Od davnih vremena pa sve do danas, kultura vina je postala jako vaţna na području Europe. Počevši od starih Grka, koji su bili poznati po kvalitetnim vinima, pa sve do danas, vino je njegovano i razvijeno s velikom paţnjom. Proces dobivanja crnog vina u veliko se razlikuje od procesa proizvodnje drugih vina. Crno vino se dobiva vrenjem masulja crnog grožđa. Karakteristike crnog vina dolaze zbog sadržaja polifenola, antocijanina i tanina. Autohtone sorte opisane u ovom radu su Plavac mali, Babić, Plavina, Dobričić i Crljenak kaštelanski. Plavac mali je najzastupljenija sorta crnog grožđa podregije Srednje i Južne Dalmacije. U ovom radu je također opisano kako umjerena konzumacija crnog vina ima pozitivan učinak na ljudski organizan. Crno vino sadrži resveratrol koji pozitivno utječe na kardiovaskularnu bolest. Na kraju rada je opisano zašto se crno vino smatra funkcionalnim pićem mediteranske prehrane.
Keywordsred wine winefication Plavac mali health impact
Parallel title (English)RED WINE AND INFLUENCE OF ITS CONSUMATION ON HEALTH OF PEOPLE
Committee MembersDragan Zlatović (committee chairperson)
Ivana Kardum Goleš (committee member)
Nikolina Gaćina (committee member)
GranterVeleučilište u Šibeniku
Lower level organizational unitsMenadžment
PlaceŠibenik
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Nutrition
Study programme typeprofessional
Study levelundergraduate
Study programmeManagement; specializations in: Tourism Management, Information Management
Study specializationTourism Management
Academic title abbreviationbacc.oec.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-12
Parallel abstract (English)Purpose of this paper is to describe process of gettingred wine and influence of its consumation on health of people. From olden times till now, culture of wine became very important on Europe. Starting from ancient Greeks, which were known for good wines, till now wine is nourished and shaped with great care. Process of making red is considerably different from process of making other wines. Red wine is made from fermentation of mash of red grapes. Characteristics of red wine comes from its content polyphenols , anthocyanins and tannins. Original Croatian sorts described in this paper are Plavac mali, Babić, Plavina, Dobričić and Crljenak kaštelanski. Plavac mali is most common sort of red wine in region of Central and South Dalmatia. In this paper is also described how moderate consumation of red wine has positive effect on human organism. Red wine contains resveratrol that positively affects cardiovascular disease. At the end of this paper is described why red wine is considered functional drink in Mediterranean diet.
Parallel keywords (Croatian)crno vino vinifikacija Plavac mali utjecaj na zdravlje
Resource typetext
Access conditionAccess restricted to higher education institution's students and staff
Terms of usehttp://creativecommons.org/licenses/by-nc-nd/3.0/hr/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:143:925347
CommitterNives Paškov Milošević