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undergraduate thesis
Džin - Od proizvodnje do serviranja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:437891
Božić, Lidija
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

Božić, L. (2020). Džin - Od proizvodnje do serviranja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:437891

Božić, Lidija. "Džin - Od proizvodnje do serviranja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:437891

Božić, Lidija. "Džin - Od proizvodnje do serviranja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:437891

Božić, L. (2020). 'Džin - Od proizvodnje do serviranja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:437891

Božić L. Džin - Od proizvodnje do serviranja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:437891

L. Božić, "Džin - Od proizvodnje do serviranja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:437891

Metadata
TitleDžin - Od proizvodnje do serviranja
Title (english)Gin - From production to serving
AuthorLidija Božić
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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Džin je jako alkoholno piće koje se konzumira širom svijeta. Dobiva se aromatiziranjem etilnog alkohola poljoprivrednog podrijetla s bobicama borovice (Juniperus communis L.). Hlapljivi sastav džina uglavnom se sastoji od terpenskih spojeva koji većinom dolaze iz borovice, ali i iz drugih biljaka poput sjemenki korijandera, korijena anđelike i kora citrusa. Vrste i arome džina razlikuju se s obzirom na metode proizvodnje te korištene biljke za aromatizaciju. Zbog bogatog okusa, džin je odlična baza za brojne koktele. U ovom završnom radu bit će detaljno opisan proces proizvodnje džina, kemijski sastav te senzorna svojstva. Ukratko je opisana povijest te razlika u vrstama kao i način serviranja džina.
Abstract (english)
Gin is a strong alcoholic drink which is widely consumed around the world. It is produced by flavoring ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.). The volatile content of gin is mainly consisted of terpenoid compounds that mostly come from juniper, but also from other botanicals such as coriander seeds, angelica root and citrus peels. The types and flavors of gin are diffrent in terms of production methods and the use of flavoring plants. Due to its rich taste, gin is a great base for many cocktails. This thesis contains the detailed description of gin production, chemical composition and sensory characteristics. The history and differences among types as well as the way of serving of gin are also described.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:437891
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-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-29 12:57:12