Show simple item record

dc.contributor.advisorSaar, Raili
dc.contributor.advisorPolikarpus, Annemari
dc.contributor.authorMeekler, Gete
dc.date.accessioned2016-05-30T12:07:25Z
dc.date.available2016-05-30T12:07:25Z
dc.date.issued2016
dc.identifier.urihttp://hdl.handle.net/10492/2860
dc.description.abstractBakalaureusetöö eesmärkideks oli uurida jääveini tehnoloogiat ning valmistada jääveini analoog jäätatud vein, anda ülevaade veini ajaloost, liigitamisest ning viia läbi tarbijaküsitlus jääveini kohta. Kirjanduse ülevaates on käsitletud veini ajalugu, liigitamist, veinimahla koostisosi, veinides kasutatavaid pärme ja sulfiide. Lisaks kirjeldatakse jääveini ajalugu ning selle valmistamise tehnoloogiat Kanadas ja Euroopas. Jäävein erineb tavalisest veinist oma magususe ja valmistamisprotsesside poolest. Käesoleva töö eksperimentaalses osas kasutati kohandatud jääveini tehnoloogiat, mis erines tavapärasest tehnoloogiast külmutamismeetodi poolest. Veini valmistamisel kasutati marjade külmutamiseks sügavkülmutamist -8 ºC juures, marjad pressiti, lisati suhkur, vesi ning pärm ja kääritati ca 1,5 kuud. Seejärel vein pudeldati. Käesoleva töö raames viidi läbi sensoorne hindamine, kus osales 30 inimest. Hindajad andsid veini välimusele, lõhnale ja maitsele hindeid 5 palli skaalal. Veini keskmiseks üldmulje hindeks kujunes 4,56 mis näitab, et töö raames valmistatud vein maitses hindajatele. Tarbija küsitlusest selgus, et 79,9% vastanutest sooviks jääveini proovida, mille põhjal võib järeldada, et Eesti tarbijatel on huvi jääveini vastu. See lubab oletada, et jäävein ja/või jääveini analoog võiksid osutuda Eesti turul menukaks.EST
dc.description.abstractThe aim of this study was to research ice-wine technology, produce an ice-wine analogue – iced wine, give an overview of wine history, its classification and to conduct a consumer survey of ice-wine. The literature review consists of wine history, its classification, wine juice components, the yeast and sulphides used in wines. Additionally, the Canadian and European ice-wine technologies and history is described. Ice-wine is different form ordinary wine due to its sweetness and production process. In this study, in the experimental part, an adjusted ice-wine technology was used, which was different from the original technology in its freezing method. In the process of winemaking, deep freezing was used at -8 °C, the berries were crushed, then sugar, water and yeast were added, and it was fermented for ca 1,5 months. Then the wine was bottled. In this study a sensory evaluation with 30 attendants was carried out. The evaluators gave the wine points according to a 5-point scale on its apperance, aroma and taste. The average score of the overall impression of the wine was 4,56 which shows that the evaluators considered the wine to be good. From the consumer survey it was found that 79,7% of consumers would like to try ice-wine, from which it can be concluded that Estonian consumers are interested in ice-wine. This allows us to assume that ice-wine and/or an ice-wine analogue could be popular in Estonian market.en
dc.subjectveinEST
dc.subjectbakalaureusetöödEST
dc.titleJääveini tehnoloogial põhineva analoogtoote väljatöötamineEST
dc.title.alternativeThe development of an icewine based analogue producteng
dc.typeBachelor Thesis
dc.date.defensed2016-06-03


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record


DSpace software copyright © 2002-2015  DuraSpace
All items in EMU digital archive DSpace are protected by original copyright, with all rights reserved, unless otherwise indicated.