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master's thesis
Kvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:406317
Malnar, Maja
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

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Malnar, M. (2016). Kvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:406317

Malnar, Maja. "Kvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:406317

Malnar, Maja. "Kvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:406317

Malnar, M. (2016). 'Kvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:406317

Malnar M. Kvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:406317

M. Malnar, "Kvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:406317

Metadata
TitleKvaliteta rakije šljivovice proizvedene od nove sorte šljive Top King
Title (english)Quality of plum spirit produced of new plum variety Top King
AuthorMaja Malnar
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 country2016-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Šljiva (lat. Prunus domestica) je voće koje se najviše upotrebljava za proizvodnju rakije u Republici Hrvatskoj. Cilj ovoga rada bio je proizvodnja i usporedba rakije šljivovice od dvije vrste šljiva, najčešće upotrebljavane sorte Bistrice i nove sorte Top King, spontanom i dirigiranom alkoholnom fermentacijom pri 30⁰C, analizirati hlapljive spojeve u prefermentiranim kominama i proizvedenim destilatima te na temelju dobivenih rezultata odrediti razliku u kvaliteti istih. Destilacija je provedena u šaržnom laboratorijskom kotlu uz presijecanje frakcija u kojima su određivane koncentracije 15 hlapljivih spojeva sekundarne arome primjenom plinskog kromatografa s plamenoionizacijskim detektorom (GC-FID). Veći prinos alkohola ostvaren je u spontano i dirigirano prefermentiranim kominama šljive Bistrice u odnosu na prefermentirane komine šljive Top King. S druge strane s obzirom na izmjerenu koncentraciju estera, koji doprinose ugodnom mirisu i okusu dobivenih rakija, kvalitetniji destilati su proizvedeni iz prefermentiranih komina šljive Top King.
Abstract (english)
Plums (lat. Prunus domestica) are a fruit which is mainly used for spirits production in Croatia. The aim of this work was production and comparison of plum spirits from two plum varieties, the most commonly used Bistrica and a new variety Top King, by spontaneous and controlled alcohol fermentation at 30°C. Furthermore, the aim was the analysis of volatile compounds in prefermented marc and produced distillates and determining the difference of distillates quality. The distillation process was performed in a batch laboratory bioreactor with separation of fractions which were analyzed for 15 volatile compounds of secondary aroma by using a gas chromatography with a flameionizing detector (GC-FID). A higher alcohol yield was reported in the spontaneous and controlled prefermented mercs of the Bistrica plum compared to the Top King prefermented mercs. On the other hand, based on the measured ester concentration, a class of compounds that are important for the pleasant smell and taste of the produced spirits, distillates of higher quality were produced from prefermented mercs of the Top King plum.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:406317
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 08:53:22