Proizvodnja tekile

undergraduate thesis

• Title (english): Production of tequila
• Author: Kristina Koropatnicki
• Mentor: Damir Stanzer (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: 2015-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology; Engineering

Abstract

Tekila je jako alkoholno piće porijeklom iz Meksika, savezne države Jalisco koje se proizvodi destilacijom fermentiranog soka kuhane biljke agave. Postoji više vrsta biljke agave koje se koriste u različite svrhe, a za proizvodnju tekile koristi se Agava tequilana Weber, plavi varijetet. Agava se sastoji od dva dijela, velikih listova sa bodljama te tijela, odnosno stabljike koji se kuha kako bi se dobio sok za proizvodnju tekile. Nakon kuhanja slijede procesi mljevenja, fermentacije i destilacije kako bi se dobio konačni proizvod, tekila. Za organoleptička svojstva tekile odgovorni su primarni i sekundarni produkti koji nastaju tijekom kuhanja agave i fermentacije agavine sladovine pomoću kvasca. U ovom završnom radu detaljno su objašnjeni procesi i različiti uvjeti odvijanja tih procesa, kao i njihovi ishodi s krajnjim ciljem upoznavanja procesa proizvodnje tekile.

Abstract (english)

Tequila is a strong alcoholic beverage originally from Mexico, federal state Jalisco, distilled from the fermentated juice of cooked agava plant. There are many variety of the agave plant which are used for different purposes and for tequila production is used Agava tequilana Weber, blue vairety. Agave plants are composed of two main parts, large leaves with spines, and the second part that is a stem or head, which is cooked to obtain juices and produce tequila. Primary and secondary products that are formed during cooking agave and fermenting agave juice using yeasts are responsible for organoleptic properties. In this paper detailed processes and different process condtions of these processes, and their outcomes with the aim to introduce the production process tequila are described.

• Keywords: agava; tekila; kuhanje; fermentacija; destilacija
• Keywords (english): agave; tequila; cooking (steaming); fermentation; destillation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:738379
• 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: Open access
• Created on: 2015-12-15 13:45:45