Kvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King

master's thesis

• Title (english): Quality of plum spirit produced of new plum variety Top King
• Author: Maja Malnar
• 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: 2016-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Šljiva (lat. Prunus domestica) je voće koje se najviše upotrebljava za proizvodnju rakije u
Republici Hrvatskoj. Cilj ovoga rada bio je proizvodnja i usporedba rakije šljivovice od dvije vrste
šljiva, najčešće upotrebljavane sorte Bistrice i nove sorte Top King, spontanom i dirigiranom
alkoholnom fermentacijom pri 30⁰C, analizirati hlapljive spojeve u prefermentiranim kominama i
proizvedenim destilatima te na temelju dobivenih rezultata odrediti razliku u kvaliteti istih. Destilacija
je provedena u šaržnom laboratorijskom kotlu uz presijecanje frakcija u kojima su određivane
koncentracije 15 hlapljivih spojeva sekundarne arome primjenom plinskog kromatografa s
plamenoionizacijskim detektorom (GC-FID). Veći prinos alkohola ostvaren je u spontano i dirigirano
prefermentiranim kominama šljive Bistrice u odnosu na prefermentirane komine šljive Top King. S
druge strane s obzirom na izmjerenu koncentraciju estera, koji doprinose ugodnom mirisu i okusu
dobivenih rakija, kvalitetniji destilati su proizvedeni iz prefermentiranih komina šljive Top King.

Abstract (english)

Plums (lat. Prunus domestica) are a fruit which is mainly used for spirits production in
Croatia. The aim of this work was production and comparison of plum spirits from two plum varieties,
the most commonly used Bistrica and a new variety Top King, by spontaneous and controlled alcohol
fermentation at 30°C. Furthermore, the aim was the analysis of volatile compounds in prefermented
marc and produced distillates and determining the difference of distillates quality. The distillation
process was performed in a batch laboratory bioreactor with separation of fractions which were
analyzed for 15 volatile compounds of secondary aroma by using a gas chromatography with a flameionizing detector (GC-FID). A higher alcohol yield was reported in the spontaneous and controlled
prefermented mercs of the Bistrica plum compared to the Top King prefermented mercs. On the other
hand, based on the measured ester concentration, a class of compounds that are important for the
pleasant smell and taste of the produced spirits, distillates of higher quality were produced from
prefermented mercs of the Top King plum.

• Keywords: šljivovica; Bistrica; Top King; spojevi arome; destilati
• Keywords (english): plum spirit; Bistrica; Top King; aroma compounds; distillates
• Language: croatian
• URN:NBN: urn:nbn:hr:159:406317
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 08:53:22