Apsint

undergraduate thesis

• Title (english): Absinthe
• Author: Antonela Belančić
• 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

Apsint je jako alkoholno piće, koje se proizvodi od pelina, anisa, komorača i drugog ljekovitog bilja, koje mora zadovoljiti određene minimalne zahtjeve. Proizvod može biti od žuto-zelene boje do boje masline ili bezbojan. U kontaktu s vodom mora doći do karakterističnog zamućenja proizvoda odnosno do tzv. „louche-efekta“ te proizvod mora imati karakterističnu mirisnu aromu i gorak okus. Treba imati minimalno 45% alkohola te koncentracija tujona, glavnog sastojka eteričnog ulja biljke pelin, ne smije biti veća od 35 mg/l. Ne smiju se upotrebljavati umjetna bojila u proizvodnji, već se boja treba postići pomoću pelina i ostalog ljekovitog bilja. Apsint se može proizvoditi na dva načina: destilacijom ili hladnim miješanjem. Mnoge zemlje nemaju Pravilnik o njegovoj proizvodnji, a jedina zemlja koja ima Pravilnik je Švicarska koji kaže da je destilacija jedina dopuštena i pravilna metoda proizvodnje. Proizvodi lošije kvalitete najčešće se proizvode hladnim miješanjem gotovih ekstrakata i umjetnih bojila u etilnom alkoholu.

Abstract (english)

Absinthe is a spirit drink, which is manufactured from warmwood, anise, fennel and other herbs, and it has to satisfy minimum requirements. Product can be from yellow-green color to olive green or without color. In contact with water should arise characteristic clouding that is called „louche-effect“ and product has to have characteristic aromatic flavour and bitter taste. It should have an alcoholic strenght of at least 45% vol. and thujone content, main component of wormwood essential oil, shouldn't be more than 35 mg/l. Product should not contain artificial dye, the color has to be achieved with warmwood and other herbs. Absinthe can be produced in two ways: by distillation and cold mixing. Most of the countries don't have regulations for his production, and the only country that has it is Switzerland which says thad distillation is the only allowed and correct method of production. Inferior products are usually made by cold mixing of flavouring essences and artificial dye in ethyl alcohol.

• Keywords: apsint; pelin; tujon; destilacija
• Keywords (english): absinthe; warmwood; thujone; distillation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:291479
• 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 13:53:27