Destilacija u proizvodnji jakih alkoholnih pića

undergraduate thesis

• Title (english): Distillation in the production of spirit drinks
• Author: Marko Ćapin
• Mentor: Jasna Mrvčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je proučiti proces destilacije u procesu proizvodnje prirodnih jakih alkoholnih pića (JAP). Destilacija je tehnološka operacija kojom se tekuća smjesa hlapivih komponenata isparavanjem i naknadnim ukapljivanjem para razdvaja na relativno čiste komponente. Nakon procesa alkoholnog vrenja, komina se destilira kako bi se etanol i poželjne komponente arome odjelile od ostalih sastojaka komine. Premda fermentacija ima presudan značaj u sintezi spojeva arome, proces destilacije u proizvodnji JAP je ključan i specifičan i treba ga provesti na način da se u sirovom destilatu nađe što više poželjnih komponenti JAP, a u najvećoj mogućoj mjeri izbjegne nastajanje i prenošenje negativnih spojeva arome u sirovi destilat. U radu je dat pregled spojeva koji čine primarnu, sekundarnu i tercijarnu aromu JAP. Također, date su osnovne teorijske pretpostavke procesa destilacije i pregled destilacijskih postupaka i opreme koja se koriste u proizvodnji JAP.

Abstract (english)

The aim of this study was to examine the distillation process in the natural spirit drinks (JAP) production. Distillation is a technological operation to liquid mixture of volatile components by evaporation and subsequent liquefaction of vapor separated into relatively pure components. After the process of alcoholic fermentation, pomace is distilled so ethanol and desirable flavor components can be separated of the other pomace ingredients. Although fermentation is of crucial importance in the synthesis of aromatic compounds, the process of distillation in the production of JAP is essential and specific, and should be implemented so that the raw distillate found more desirable components of JAP, and the greatest possible extent to avoid the formation and transmission of negative aroma compounds in the crude distillate. This paper presents an overview of the aroma compounds in distilled spirit drinks and distillation processes and equipment used in the JAP production.

• Keywords: jaka alkoholna pića; destilacija
• Keywords (english): distillation; spirits
• Language: croatian
• URN:NBN: urn:nbn:hr:159:987331
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 09:38:46