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master's thesis
Alkoholna fermentacija rogača i aroma profil rakije od rogača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:880156
Devčić, Borna
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

Devčić, B. (2019). Alkoholna fermentacija rogača i aroma profil rakije od rogača (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:880156

Devčić, Borna. "Alkoholna fermentacija rogača i aroma profil rakije od rogača." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:880156

Devčić, Borna. "Alkoholna fermentacija rogača i aroma profil rakije od rogača." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:880156

Devčić, B. (2019). 'Alkoholna fermentacija rogača i aroma profil rakije od rogača', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:880156

Devčić B. Alkoholna fermentacija rogača i aroma profil rakije od rogača [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:880156

B. Devčić, "Alkoholna fermentacija rogača i aroma profil rakije od rogača", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:880156

Metadata
TitleAlkoholna fermentacija rogača i aroma profil rakije od rogača
Title (english)Alcoholic fermentation of carob and aroma profile of carob brandy
AuthorBorna Devčić
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 country2019-12-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rogač je tradicionalna mediteranska kultura zastupljena u prehrani ljudi i životinja. U znanstvenoj literaturi postupak proizvodnje i karakterizacija rakije od rogača nisu istraženi pa je cilj istraživanja bio ispitati mogućnost proizvodnje rakije od rogača s naglaskom na fermentaciju rogača i karakterizaciju aroma spojeva u dobivenom destilatu. U radu je ispitana fermentacijska aktivnost tri komercijalno dostupna soja kvasca Saccharomyces cerevisiae u komini rogača sa ili bez dodatka hranjiva, na tri različite temperature. Rezultati su pokazali da se upotrijebljeni sojevi kvasca S. cerevisiae koji se koriste za fermentaciju vina i voćnih komina mogu primijeniti i za fermentaciju komine rogača. Sam rogač ne sadrži inhibitore koji mogu utjecati na rast i fermentativnu aktivnost kvasca, a sadrži sve hranjive tvari potrebne za uspješno provođenje fermentacije. Nadalje, dodatak soli za vrenje nije utjecao na brzinu fermentacije kao niti na konačnu aromu proizvedenog destilata. Etil-oktanoat, etil-heksanoat, etil-dekanoat i etil-nonanoat (pelargonat) te etil-benzoat, etil-cinamat i etil-izobutirat najzastupljeniji su esteri u destilatu dobivenom fermentacijom brašna rogača.
Abstract (english)
Carob is a traditional Mediterranean culture used in human and animal nutrition. In the scientific literature, the production process and characterization of carob brandy have not been investigated, so the aim of the study was to investigate the possibility of producing carob brandy with an emphasis on fermentation of carob and the characterization of aroma compounds in the distillate obtained. This paper examines the fermentable activity of three commercially available yeast strains of S. cerevisiae in the carob extract with or without nutrient supplementation at three different temperatures. The results showed how strains of S. cerevisiae that are used for fermentation of wine and fruit can also be applied for fermentation of carob. The carob itself does not contain any yeast inhibitors and it contains all the nutrients needed for fermentation, so the addition of fermenting salt did not affect the fermentation rate or the final aroma of the distillate produced. Ethyl octanoate, ethyl hexanoate, ethyl decanoate and ethyl nonanoate (pellargonate) and ethyl benzoate, ethyl cinnamate and ethyl isobutyrate are the most represented esters in distillate obtained by fermentation of carob flour.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:880156
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-02-13 12:15:25