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undergraduate thesis
Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:302383
Bartulović, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Bartulović, K. (2012). Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:302383

Bartulović, Katarina. "Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:302383

Bartulović, Katarina. "Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:302383

Bartulović, K. (2012). 'Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:302383

Bartulović K. Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 August 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:302383

K. Bartulović, "Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:302383

Metadata
TitleUtjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost
Title (english)The impact of maturation and aging of distillate at distillate's antioxidant activity
AuthorKatarina Bartulović
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2012-07-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Jaka alkoholna pića su pića u kojima je postotak etanola najmanje 15 % vol., a mogu sadržavati i polifenolne spojeve, koji zbog svoje antioksidacijske i antiradikalske aktivnosti pomažu u intervenciji i prevenciji nekih bolesti. Fenolni spojevi mogu preći u piće tijekom maceracije sirovina u etanolu ili tijekom sazrijevanja i odležavanja destilata u drvenim bačvama. Uloga drva bačve od presudne je važnosti za proces starenja destilata, jer se tijekom ovog procesa povećava količina i broj aroma spojeva, kao i količina topivih fenolnih spojeva što poboljšava okus i antioksidativnu aktivnost destilata. Iako se za procese starenja destilata većinom koriste hrastove bačve, drvo pitomog kestena ima veću antioksidativnu aktivnost u odnosu na drvo hrasta, kao posljedicu veće koncentracije ukupnih fenola i fenolnih kiselina te većeg sadržaja tanina u drvu. Koncentracija ukupnih fenola u destilatima povećava se s povećanjem stupnja zagrijavanja dužica bačve te s vremenom odležavanja destilata.
Abstract (english)
Strong alcoholic beverages are beverages in which the percentage of ethanol is 15% vol. They may also contain polyphenolic compounds, which due to their antioxidant and antiradical activities help in the intervention and prevention of some diseases. Phenolic compounds can move into beverages during maceration of raw materials into ethanol or during maturation and aging in wooden barrels for distillates. The role of wood barrels is of paramount importance for the aging of distillates, because during this process increases the amount and number of aromatic compounds, as well as the amount of soluble phenolic compounds, which improves the flavor and antioxidant activity of the distillate. Although the aging process distillate mostly used oak barrels, chestnut tree has a higher antioxidant activity compared to the oak tree, as a result of higher concentrations of total phenols and phenolic acids and higher content of tannins in the wood. The concentration of total phenolics in distillates increased with increasing degree of heating of the barrel staves, and eventually aging of distillate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:302383
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-15 09:04:44