Džin - Od proizvodnje do serviranja

undergraduate thesis

• Title (english): Gin - From production to serving
• Author: Lidija Božić
• 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: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Džin je jako alkoholno piće koje se konzumira širom svijeta. Dobiva se aromatiziranjem etilnog alkohola poljoprivrednog podrijetla s bobicama borovice (Juniperus communis L.). Hlapljivi sastav džina uglavnom se sastoji od terpenskih spojeva koji većinom dolaze iz borovice, ali i iz drugih biljaka poput sjemenki korijandera, korijena anđelike i kora citrusa. Vrste i arome džina razlikuju se s obzirom na metode proizvodnje te korištene biljke za aromatizaciju. Zbog bogatog okusa, džin je odlična baza za brojne koktele. U ovom završnom radu bit će detaljno opisan proces proizvodnje džina, kemijski sastav te senzorna svojstva. Ukratko je opisana povijest te razlika u vrstama kao i način serviranja džina.

Abstract (english)

Gin is a strong alcoholic drink which is widely consumed around the world. It is produced by flavoring ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.). The volatile content of gin is mainly consisted of terpenoid compounds that mostly come from juniper, but also from other botanicals such as coriander seeds, angelica root and citrus peels. The types and flavors of gin are diffrent in terms of production methods and the use of flavoring plants. Due to its rich taste, gin is a great base for many cocktails. This thesis contains the detailed description of gin production, chemical composition and sensory characteristics. The history and differences among types as well as the way of serving of gin are also described.

• Keywords: borovica; destilacija; džin; senzorna analiza; serviranje
• Keywords (english): distillation; gin; juniper; sensory analysis; serving
• Language: croatian
• URN:NBN: urn:nbn:hr:159:437891
• 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: 2020-10-29 12:57:12