Fizikalno – kemijske karakteristike voćnih rakija

undergraduate thesis

• Title (english): Physical and chemical properties of fruit brandies
• Author: Petra Cesar
• 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: 2020-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Voćne rakije su jaka alkoholna pića koja se mogu proizvesti iz raznog voća koje služi kao sirovina. Nakon procesa prerade sirovine, fermentacije, destilacije i odležavanja dobiva se konačni proizvod određenih karakteristika. Provedba svakog od navedenih procesa utječe na kvalitetu proizvoda, što se prvenstveno odnosi na aromu voćne rakije. Glavne komponente arome su hlapljivi spojevi koji su za potrebe ovog rada eksperimentalno određeni. Cilj rada bio je odrediti fizikalno-kemijske karakteristike uzoraka voćnih rakija-koncentraciju ukupnih kiselina, metanola, viših alkohola i estera te usporediti dobivene rezultate s njihovom senzorskom analizom. Od dvadeset analiziranih voćnih rakija u tri uzorka koncentracije ukupnih kiselina i metanola bile su više od propisanih Pravilnikom o jakim alkoholnim pićima.

Abstract (english)

Fruit brandies are spirit drinks produced from raw material-various types of fruits. Product with specified characteristic is obtained after processes of refining raw material, fermentation, distillation and maturation. Performance of each procedure has impact on quality of product, primarily on its aroma. Main aroma components are volatile compounds determined experimentally for purposes of this work. The aim of this work was to define chemical and physical characteristic of 20 samples of fruit brandies: concentration of total acids, methanol, higher alcohols and esters and to compare results with sensoric analysis of this samples. Methanol concentration was in three samples of fruit brandies higher than maximum allowable in Rulebook of spirit drinks.

• Keywords: fizikalno–kemijske karakteristike; hlapljive komponente; senzorska analiza; voćne rakije
• Keywords (english): fruit brandies; physical and chemical characteristic; sensoric analysis; volatile components
• Language: croatian
• URN:NBN: urn:nbn:hr:159:922360
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-26 12:48:30