prikaz prve stranice dokumenta Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva
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master's thesis
Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva
Zagreb: University of Zagreb, Faculty of Agriculture, 2022. urn:nbn:hr:204:420033
Marinčić, Antonia
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Marinčić, A. (2022). Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:420033

Marinčić, Antonia. "Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:420033

Marinčić, Antonia. "Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:420033

Marinčić, A. (2022). 'Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:420033

Marinčić A. Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:420033

A. Marinčić, "Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:204:420033

Metadata
TitleUčinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva
Title (english)The effect of adding sodium chloride during wine distillation on the dynamics of evaporation of volatile compounds
AuthorAntonia Marinčić
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 country2022-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Proizvodnja rakije ima dugu tradiciju u Republici Hrvatskoj kao i u ostalim zemljama jugoistočne Europe. Cilj ovog diplomskog rada je utvrditi učinak dodavanja natrijeva klorida tijekom destilacije na vrijeme destilacije. Dosadašnja istraživanja pokazuju da dodavanjem natrijeva klorida sirovom destilatu utječu na ravnotežu hlapivih spojeva te skraćuje vrijeme destilacije. Hlapivi spojevi su se određivali dodatkom natrijeva klorida sirovom destilatu u dozi od 2 % i 5 %. Destilat je dobiven destilacijom vina za proizvodnju vinjaka. Analitičkim metodama određena je alkoholna jakost, titracijska kiselost i ukupni esteri u destilatu. Rezultati prikazuju da nema značajne razlike u vremenu destilacije dodatkom natrijeva klorida, pokazuju nešto kraće vrijeme destilacije.
Abstract (english)
The production of brandy has a long tradition in the Republic of Croatia as well as in other countries of Southeast Europe. The aim of this thesis is to determine the effect of adding sodium chloride during distillation on the distillation time. Previous research shows that adding sodium chloride to raw distillate affects the balance of volatile compounds and shortens the distillation time. Volatile compounds were determined by adding sodium chloride to the crude distillate in doses of 2% and 5%. The distillate is obtained by distilling wine for the production of vinjak. Alcoholic strength, titration acidity and total esters in the distillate were determined by analytical methods. The results show that there is no significant difference in the distillation time with the addition of sodium chloride, they show a slightly shorter distillation time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:420033
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 on2022-10-21 08:44:12