Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost

undergraduate thesis

• Title (english): The impact of maturation and aging of distillate at distillate's antioxidant activity
• Author: Katarina Bartulović
• 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: 2012-07-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Jaka alkoholna pića su pića u kojima je postotak etanola najmanje 15 % vol., a mogu sadržavati i polifenolne spojeve, koji zbog svoje antioksidacijske i antiradikalske aktivnosti pomažu u intervenciji i prevenciji nekih bolesti. Fenolni spojevi mogu preći u piće tijekom maceracije sirovina u etanolu ili tijekom sazrijevanja i odležavanja destilata u drvenim bačvama. Uloga drva bačve od presudne je važnosti za proces starenja destilata, jer se tijekom ovog procesa povećava količina i broj aroma spojeva, kao i količina topivih fenolnih spojeva što poboljšava okus i antioksidativnu aktivnost destilata. Iako se za procese starenja destilata većinom koriste hrastove bačve, drvo pitomog kestena ima veću antioksidativnu aktivnost u odnosu na drvo hrasta, kao posljedicu veće koncentracije ukupnih fenola i fenolnih kiselina te većeg sadržaja tanina u drvu. Koncentracija ukupnih fenola u destilatima povećava se s povećanjem stupnja zagrijavanja dužica bačve te s vremenom odležavanja destilata.

Abstract (english)

Strong alcoholic beverages are beverages in which the percentage of ethanol is 15% vol. They may also contain polyphenolic compounds, which due to their antioxidant and antiradical activities help in the intervention and prevention of some diseases. Phenolic compounds can move into beverages during maceration of raw materials into ethanol or during maturation and aging in wooden barrels for distillates. The role of wood barrels is of paramount importance for the aging of distillates, because during this process increases the amount and number of aromatic compounds, as well as the amount of soluble phenolic compounds, which improves the flavor and antioxidant activity of the distillate. Although the aging process distillate mostly used oak barrels, chestnut tree has a higher antioxidant activity compared to the oak tree, as a result of higher concentrations of total phenols and phenolic acids and higher content of tannins in the wood. The concentration of total phenolics in distillates increased with increasing degree of heating of the barrel staves, and eventually aging of distillate.

• Keywords: destilat; fenolni spojevi; konjak; whisky; vrijeme odležavanja
• Keywords (english): distillate; phenolic compounds; cognac; whisky; againg time
• Language: croatian
• URN:NBN: urn:nbn:hr:159:302383
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-15 09:04:44