Tehnološki parametri proizvodnje prošeka

master's thesis

• Title (english): Technological parameters of Prošek production
• Author: Leda Slišković
• Mentor: Leo Gracin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2013-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Prošek je vrhunsko desertno vino dobiveno tradicionalnim postupkom djelomičnog prosušivanja grožđa sa područja Dalmacije. Tradicionalna metoda prosušivanja grožđa za proizvodnju prošeka podrazumjeva prosušivanje na suncu. Međutim, zbog izrazito skupog i dugotrajnog tehnološkog procesa proizvodnje, danas se u većoj mjeri koriste različite vrste sušara. Cilj ovog rada bio je praćenje dinamike prosušivanja grožđa u komornoj sušari i utvrđivanje načina na koji pojedini faktori djeluju na dinamiku sušenja, kako bi se utvrdili optimalni uvjeti sušenja. Također je praćena dinamika procesa fermentacije i njen utjecaj na kvalitetu krajnjeg proizvoda. Tijekom fermentacije analitičkim analizama određivana je koncentracija SO2, kiselina, šećera a primjenom FTIR-spektroskopije nakon završene vinifikacije određeni su sljedeći parametri: alkohol, ukupna kiselost, hlapiva kiselost, gustoća, pH, reducirajući šećeri. Rezultati jasno pokazuju da je dinamika sušenja bila zadovoljavajuća, te se brzina sušenja linearno povećavala sa porastom temperature. Prošek proizveden primjenjenim tehnološkim postupkom zadovoljava sve postavljene parametre fizikalnokemijske kakvoće što se vidi iz rezultata FTIR-spektroskopije.

Abstract (english)

Prošek is a high quality dessert wine produced using the traditional process of the grapes drying, and it originates from Dalmatia. The traditional method of grapes drying for the production of prošek is in fact the sun-drying process. However, because of the expensive and long-lasting process of its production, different types of drying establishments are used for this purpose. The aim of this research is to follow-up the dynamics of grapes drying and to identify those particular factors that influence the drying dynamics in order to identify the most convenient conditions for grapes drying. Also, the research follows the dynamics of the process of fermentation and its influence on the quality of product. During the fermentation process, the concentration of SO2, acids and sugars are defined using analytical analysis and using the FTIR spectroscopic method, after the process of winification the following parameters have been identified: alcohol, total acidity, volatile acidity, density, pH, reducing sugars, dry extract. The results clearly show that the dynamics of drying is satisfactory and that the speed of drying is linearly increased alongside with the increase of temperature. Prošek which is produced by applied technological procedure meets up all the pregiven parameters of physical and chemical quality which can be seen from the results of FTIR spectroscopy.

• Keywords: grožđe; prošek; dinamika sušenja; vinifikacija
• Keywords (english): grapes; prosek; dynamics of grapes drying; fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:787452
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-05 09:56:58