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master's thesis
Kvaliteta rakije loze proizvedene pri različitim uvjetima fermentacije od sorte grožđa Izabela
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:301309
Banović, Nevenka
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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Banović, N. (2016). Kvaliteta rakije loze proizvedene pri različitim uvjetima fermentacije od sorte grožđa Izabela (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:301309

Banović, Nevenka. "Kvaliteta rakije loze proizvedene pri različitim uvjetima fermentacije od sorte grožđa Izabela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:301309

Banović, Nevenka. "Kvaliteta rakije loze proizvedene pri različitim uvjetima fermentacije od sorte grožđa Izabela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:301309

Banović, N. (2016). 'Kvaliteta rakije loze proizvedene pri različitim uvjetima fermentacije od sorte grožđa Izabela', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:301309

Banović N. Kvaliteta rakije loze proizvedene pri različitim uvjetima fermentacije od sorte grožđa Izabela [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:301309

N. Banović, "Kvaliteta rakije loze proizvedene pri različitim uvjetima fermentacije od sorte grožđa Izabela", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:301309

Metadata
TitleKvaliteta rakije loze proizvedene pri različitim uvjetima fermentacije od sorte grožđa Izabela
Title (english)Quality of spirit loza produced in different fermentation conditions out of grapes of Isabella variety
AuthorNevenka Banović
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 country2016-07-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Loza je voćna rakija koja se proizvodi destilacijom prefermentirane komine grožđa. Cilj ovog rada bio je odrediti kvalitetu rakije loze dobivene destilacijom iz prefermentirane komine grožđa sorte Izabela, dobivene alkoholnim fermentacijama vođenim spontano i dirigirano uz inokulaciju s kvascem Saccharomyces cerevisiae pri temperaturama 20°C i 30°C. Destilacije su provedene u šaržnom laboratorijskom kotlu uz presijecanje frakcija u kojima je zatim određena koncentracija 16 spojeva sekundarne arome primjenom plinskog kromatografa s plamenoionizacijskim detektorom (GC-FID). Rezultati su pokazali da je za dobivanje kvalitetnije rakije poželjno fermentaciju voditi pri nižoj temperaturi uz inokulaciju selekcioniranim kvascem Saccharomyces cerevisiae. Odvajanje 1% volumena prefermentirane komine u prvijenac te presijecanje drugog, glavnog toka destilata pri koncentraciji etanola na izlazu od 40%, pokazalo se kao dobra tehnika destilacije koja rezultira optimalnim koncentracijama hlapivih spojeva u destilatu, a koncentracija metanola, spoja koji se u vinu ove sorte nalazi u povišenim koncentracijama, u sve četiri proizvedene loze nalazi se unutar koncentracija propisanih Pravilnikom o jakim alkoholnim pićima.
Abstract (english)
Loza is a fruit spirit produced by distillation of fermented grape marc. The aim of this study was to determine the quality of loza produced by distillation of fermented grapes of Isabella variety. Alcoholic fermentations were conducted spontaneously and controlled by the inoculation with yeast Saccharomyces cerevisiae at temperatures of 20°C and 30°C. Distillations were carried out in batch laboratory distilling copper. The concentration of 16 secondary aroma compounds were determined in obtained distillates using a gas chromatograph with flame ionization detection (GC-FID). Fermentation carried out at lower temperature with inoculation by the selected yeast Saccharomyces cerevisiae resulted in spirit with better quality. Separation of 1% of fermented grape marc and cutting off the distillate main flow at 40% ethanol, proved to be a good distillation technique. This technique ensured optimal concentrations of volatile compounds in the distillate. Furthermore, concentrations of methanol, a compound that is found in high concentrations in wine of this grape variety, in all four produced batches of loza were within the limits prescribed by regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:301309
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 on2017-04-26 12:22:24