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undergraduate thesis
Fizikalno – kemijske karakteristike voćnih rakija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:922360
Cesar, Petra
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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Cesar, P. (2020). Fizikalno – kemijske karakteristike voćnih rakija (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:922360

Cesar, Petra. "Fizikalno – kemijske karakteristike voćnih rakija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:922360

Cesar, Petra. "Fizikalno – kemijske karakteristike voćnih rakija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:922360

Cesar, P. (2020). 'Fizikalno – kemijske karakteristike voćnih rakija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:922360

Cesar P. Fizikalno – kemijske karakteristike voćnih rakija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 August 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:922360

P. Cesar, "Fizikalno – kemijske karakteristike voćnih rakija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:922360

Metadata
TitleFizikalno – kemijske karakteristike voćnih rakija
Title (english)Physical and chemical properties of fruit brandies
AuthorPetra Cesar
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 country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Voćne rakije su jaka alkoholna pića koja se mogu proizvesti iz raznog voća koje služi kao sirovina. Nakon procesa prerade sirovine, fermentacije, destilacije i odležavanja dobiva se konačni proizvod određenih karakteristika. Provedba svakog od navedenih procesa utječe na kvalitetu proizvoda, što se prvenstveno odnosi na aromu voćne rakije. Glavne komponente arome su hlapljivi spojevi koji su za potrebe ovog rada eksperimentalno određeni. Cilj rada bio je odrediti fizikalno-kemijske karakteristike uzoraka voćnih rakija-koncentraciju ukupnih kiselina, metanola, viših alkohola i estera te usporediti dobivene rezultate s njihovom senzorskom analizom. Od dvadeset analiziranih voćnih rakija u tri uzorka koncentracije ukupnih kiselina i metanola bile su više od propisanih Pravilnikom o jakim alkoholnim pićima.
Abstract (english)
Fruit brandies are spirit drinks produced from raw material-various types of fruits. Product with specified characteristic is obtained after processes of refining raw material, fermentation, distillation and maturation. Performance of each procedure has impact on quality of product, primarily on its aroma. Main aroma components are volatile compounds determined experimentally for purposes of this work. The aim of this work was to define chemical and physical characteristic of 20 samples of fruit brandies: concentration of total acids, methanol, higher alcohols and esters and to compare results with sensoric analysis of this samples. Methanol concentration was in three samples of fruit brandies higher than maximum allowable in Rulebook of spirit drinks.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:922360
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 Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0) icon
Created on2020-10-26 12:48:30