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undergraduate thesis
Cachaça - tradicionalno brazilsko jako alkoholno piće
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:110175
Nemet, Ena
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

Nemet, E. (2017). Cachaça - tradicionalno brazilsko jako alkoholno piće (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:110175

Nemet, Ena. "Cachaça - tradicionalno brazilsko jako alkoholno piće." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:110175

Nemet, Ena. "Cachaça - tradicionalno brazilsko jako alkoholno piće." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:110175

Nemet, E. (2017). 'Cachaça - tradicionalno brazilsko jako alkoholno piće', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:110175

Nemet E. Cachaça - tradicionalno brazilsko jako alkoholno piće [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:110175

E. Nemet, "Cachaça - tradicionalno brazilsko jako alkoholno piće", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:110175

Metadata
TitleCachaça - tradicionalno brazilsko jako alkoholno piće
Title (english)Cachaça-traditional brazilian spirit
AuthorEna Nemet
MentorDamir Stanzer (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj završnog rada bio je predstaviti cachaçu, jako alkoholno piće karakteristično za Brazil. Ukratko je opisana povijest i kulturno značenje. Osnova rada je prikaz tehnoloških procesa fermentacije, destilacije i dozrijevanja. Destilacija je faza proizvodnje koja najviše utječe na karakter konačnog proizvoda. Naveden je kemijski sastav cachaçe i zadane vrijednosti koncentracija sastojaka prema brazilskom Pravilniku.
Abstract (english)
Aim of the final work was to introduce cachaça, spirit that is typical for Brazil. History and cultural importance are briefly mentioned. Core of the paper is a description of technological processes of fermentation, distillation and maturation. Distillation is the production stage that has most influence on the character of the final product. Chemical composition of cachaça is mentioned and the values of concentracion determined by the brazilian Rulebook.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:110175
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-19 07:26:51