prikaz prve stranice dokumenta Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina
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master's thesis
Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:739964
Turk, Branimir
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Turk, B. (2019). Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:739964

Turk, Branimir. "Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:739964

Turk, Branimir. "Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:739964

Turk, B. (2019). 'Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:739964

Turk B. Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:204:739964

B. Turk, "Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:739964

Metadata
TitleUtjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina
Title (english)Influence of calcium carbonate on quality properties of brandy made of high volatile acidity wine
AuthorBranimir Turk
MentorMarin Mihaljević Žulj (mentor)
Committee memberMarin Mihaljević Žulj (predsjednik povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
Committee memberAna Marija Jagatić Korenika (član povjerenstva)
Committee memberMarko Viskić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Istražen je utjecaj kalcijevog karbonata na kvalitativna svojstva vinskog destilata od octikavog vina. Kalcijev karbonat neutralizira octenu kiselinu stvarajući kalcijev acetat. Promatrana su tri uzorka: kalcijev karbonat dodan u vino prije destilacije, kalcijev karbonat dodan u destilat nakon prve destilacije i kontrolni uzorak. Kod sva tri uzorka je napravljena analiza alkohola piknometrijskom metodom, koncentracija ukupne kiseline titracijskom metodom i sadržaj estera i viših alkohola plinskom kromatografijom. Također su uspoređena organoleptička svojstva između uzoraka. Analizom je utvrđeno da je uzorak u kojem je kalcijev karbonat dodan prije destilacije pokazao najbolje rezultate. U tom uzorku octena kiselina je djelomično neutralizirana. Iako su u tom uzorku pokazani rezultati najbolji, taj uzorak bezobzira nije preporučljiv za konzumaciju. Kod uzorka u kojem je kalcijev karbonat dodan nakon destilacije, octena kiselina je apsolutno neutralizirana što nije poželjno jer ona predstavlja građevnu jedinicu za sintezu pozitivnih mirisnih acetata.
Abstract (english)
Influence of calcium carbonate on quality properties of brandy made of high volatile acidity vinegary wine has been researched. Calcium carbonate neutralizes acetic acid forming calcium acetate. Three samples have been analyzed: calcium carbonate added in wine before distillation, calcium carbonate added in distillate after first distillation and control sample. Alcohol was analyzed using pycnometric method, acidity using titrimetric method, esters and high alcohols by using gas chromatography. Organoleptic properties have been analyzed between samples as well. Best results have been shown by sample with calcium carbonate added before distilling. In that sample acetic acid was partially neutralized but nevertheless it is still not recommended for consummation. Acetic acid was completely neutralized in sample where calcium carbonate was added before distillation. Which is not what was wanted because acetic acid is essential part of aromatic acetal esters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:739964
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-18 08:31:46