Maceracija u proizvodnji jakih alkoholnih pića

undergraduate thesis

• Title (english): Maceration in production of spirits drinks
• Author: Tomislav Martinović
• 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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jaka alkoholna pića su pića u kojima je glavni sastojak etilni alkohol (etanol), čiji postotak iznosi najmanje 15 % vol. Jedan od osnovnih tehnoloških postupaka u proizvodnji jakih alkoholnih pića kao što su voćni likeri i travarice je maceracija. Maceracijom se ekstrahiraju biološki aktivnih spojeva ljekovitog i aromatskog bilja, voća ili plodova u vodeno-alkoholnu bazu pri sobnoj temperaturi. Osim vrste i kvalitete voća i bilja koje se macerira, na kvalitetu macerata i koncentraciju biološki aktivnih spojeva utječu i brojni drugi parametri maceracije kao što su vrijeme maceracije, temperatura i koncentracija vodeno-alkoholne otopine. S obzirom da se u Republici Hrvatskoj procesom maceracije najčešće proizvode voćni likeri (orahovac i likeri od crvenog voća) te travarice, u ovom radu je opisano voće i aromatsko i ljekovito bilje koje se koristi u proizvodnji tih pića, biološki aktivni spojevi odgovorni za aromu, antioksidativno i ljekovito djelovanje voćnih likera i travarica te postupci maceracije s naglaskom na istraživanja utjecaja vremena i temperature na postupak maceracije.

Abstract (english)

Spirit drinks are beverages with at least 15 % of ethyl alcohol (ethanol) as the main ingredient. One of the main technological processes in the production of spirit drinks such as fruit and herb liqueurs is maceration. Maceration is used for the biologically active compounds extraction from varoius medicinal and aromatic plants, and fruits with the aqueous-alcoholic base at room temperature. The macerate quality and concentration of biologically active compounds depends not only on the type and quality of used fruits and plants but on many other factors such as maceration time, temperature and concentration of the aqueous-alcoholic solution. Considering that in Croatia the maceration process is usually used in production of fruit liqueurs (walnut liqueur and red fruits liqueur) and herb spirits, in this paper are described fruit, aromatic and medicinal plants used in the production of these drinks, biologically active compounds responsible for flavour, antioxidant and healing effect of fruit liqueurs and herb spirits and maceration processes with emphasis on investigation of time and temperature effects on the maceration process.

• Keywords: maceracija; jaka alkoholna pića; orahovac; antocijani; likeri od crvenog voća; travarica
• Keywords (english): maceration; spirits drinks; liqueur of walnut; antocyanins; liqueur of red fruit; herb brandy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:330839
• 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: 2017-04-25 10:58:53