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master's thesis
Utjecaj gama - zračenja komine grožđa na parametre kakvoće rakije komovice
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:287245
Barić, Matej
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Barić, M. (2021). Utjecaj gama - zračenja komine grožđa na parametre kakvoće rakije komovice (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:287245

Barić, Matej. "Utjecaj gama - zračenja komine grožđa na parametre kakvoće rakije komovice." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:287245

Barić, Matej. "Utjecaj gama - zračenja komine grožđa na parametre kakvoće rakije komovice." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:287245

Barić, M. (2021). 'Utjecaj gama - zračenja komine grožđa na parametre kakvoće rakije komovice', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:287245

Barić M. Utjecaj gama - zračenja komine grožđa na parametre kakvoće rakije komovice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:287245

M. Barić, "Utjecaj gama - zračenja komine grožđa na parametre kakvoće rakije komovice", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:287245

Metadata
TitleUtjecaj gama - zračenja komine grožđa na parametre kakvoće rakije komovice
Title (english)Effects of gamma irradiation of grape pomace in quality parameters of grape pomace spirit
AuthorMatej Barić
MentorMarin Mihaljević Žulj (mentor)
Committee memberMarin Mihaljević Žulj (predsjednik povjerenstva)
Committee memberLuna Maslov Bandić (član povjerenstva)
Committee memberDomagoj Stupić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2021-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Istraživanje obuhvaća utjecaj gama zračenja komine grožđa na sastav hlapljivih spojeva nastalih u rakiji komovici. Komina grožđa (Vitis vinifera), sorte 'Chardonnay', tretirana je gama zračenjem u dozama 5, 7 i 10 kGy čime se inhibiralo prirodne mikroorganizme i enzime u komini koji utječu na prekursore odgovorne za nastajanje hlapljivih spojeva u destilatu. Ozračena komina je podvrgnuta alkoholnoj fermentaciji, a zatim destilaciji na jednostavnom destilacijskom uređaju. Koncentracije hlapljivih spojeva utvrđene su plinskim kromatografom sa plameno-ionizacijskim detektorom. Destilati proizvedeni od ozračene komine grožđa imali su smanjene koncentracije hlapljivih spojeva u odnosu na kontrolni uzorak, osim acetaldehida. Uzorak ozračen sa 5 kGy rezultirao je smanjenjem koncentracije metanola za 57%, etil-acetata 14%, viših alkohola za 60% i povećanjem koncentracije acetaldehida za 66%. Kod uzorka tretiranog sa 7 kGy koncentracija metanola smanjena je za 70%, etil-acetata 30% i viših alkohola za 16% te 70% više acetaldehida, dok u uzorku tretiranom sa dozom 10 kGy destilat sadrži 87% manje metanola, 36% manje etil-acetata i 48% manje viših alkohola te 27% više acetaldehida.
Abstract (english)
In this research the effect of gamma irradiation of grape pomace on the volatile compounds in distillate was investigated. Grape pomace from cultivar ‘Chardonnay’ (Vitis vinifera) were treated with gamma irradiation with doses of 5, 7 and 10 kGy which were supposed to inactivate work of natural microflora and enzymes found in grape in order to decrease unwanted and harmful compounds in the distillate. The irradiated grape pomace was subjected to alcoholic fermentation and distillation on ‘Alambic’ distillation apparatus and analysis of volatile compounds were done using gas chromatography. Samples distillated from irradiated fruit showed lower concentrations of volatile compounds. Sample that was irradiated with 5 kGy contained 57% less methanol, 14% less ethyl acetate, 60 % less higher alcohols and 66% more acetaldehyde. Sample irradiated with 7 kGy contained 70% less methanol, 30% less ethyl acetate, 16% less higher alcohols and 70% more acetaldehyde. Sample irradiated with 10 kGy contained 87% less methanol, 36% less ethyl acetate, 48% less higher alcohols and 27% more acetaldehyde.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:287245
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-09-28 11:28:32