Utjecaj sorte grožđa na aromu vinskih destilata

master's thesis

• Title (english): Impact of a grape variety on its wine distillate aroma
• Author: Andrej Hanžek
• Mentor: Damir Ježek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2006-04-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vinski destilat je proizvod dobiven destilacijom vina sa svojim talogom ili bez taloga. Aroma nastaje podražajem okusnih i mirisnih, ali i ostalih osjetilnih receptora. U formiranju arome vinskih destilata sudjeluje niz faktora, kao npr. sorta vinove loze, klimatske karakteristike, karakteristike tla, te tehnološke karakteristike samog procesa proizvodnje. Cilj ovog rada bio je ispitati na koji način različite sirovine, sorte grožđa, utječu na aromu vinskog destilata. Korištena su dva različita procesa destilacije: alambik i rektifikacijska kolona, koji također imaju značajan utjecaj na formiranje arome. Za analizu kakvoće korištene su fizikalno-kemijske, senzorske i plinsko-kromatografske metode. Vino rizvanca destilirano u alambiku je postiglo najbolje rezultate, dok je destilat traminca dobiven iz rektifikacijske kolone ocijenjen kao najslabiji.

Abstract (english)

A wine distillate is the main product of wine distillation, whether the wine is distilled with or without its sediment. Aroma appears when taste, smell and other sensory receptors are stimulated. Aroma of a wine distillate depends on various factors that are present during wine distillation, such as grape variety, climate, soil, production technology, etc. The main objective of this work was to analyze the relationship between the grape variety used in a wine distillation and the aroma of the resulting wine distillate. The research utilized two different distillation processes: double distillation in alembic and fractional distillation, rectification, which also have a significant impact on a wine distillate aroma. The analysis of a wine distillate aroma and quality utilized physio-chemical, sensory and gas chromatography methods. Rizvanac vine distillated in rectification achieved best results in taste, smell and in general. On the other hand traminac vine distillated in alembic appeared to be the poorest.

• Keywords: aroma; destilacija; vinski destilat
• Keywords (english): aroma; distillation; vine distillate
• Language: croatian
• URN:NBN: urn:nbn:hr:159:527719
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-08 11:13:21