prikaz prve stranice dokumenta Cognac
  Download
PDF 841.74 KB
undergraduate thesis
Cognac
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:765622
Frketić, Mihaela
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

Frketić, M. (2021). Cognac (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:765622

Frketić, Mihaela. "Cognac." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:765622

Frketić, Mihaela. "Cognac." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:765622

Frketić, M. (2021). 'Cognac', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:765622

Frketić M. Cognac [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:765622

M. Frketić, "Cognac", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:765622

Metadata
TitleCognac
Title (english)Cognac
AuthorMihaela Frketić
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 country2021-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cognac je zakonom zaštićeno ime za vrstu vinjaka, jakog alkoholnog pića dobivenog višegodišnjim dozrijevanjem vinskog destilata u hrastovim bačvama. Proizvodi se od odabranih sorti grožđa raslih na točno određenom području Francuske po kome je i samo piće dobilo ime. Proizvodnja Cognaca može potrajati od nekoliko godina pa sve do nekoliko desetljeća. Tehnološke faze proizvodnje su: proizvodnja vina, destilacija, dozrijevanje, kupažiranje i dodatak aditiva te punjenje u boce. Prilikom navedenih procesa formiraju se kompleksna i izražena senzorna svojstva ovog jakog alkoholnog pića. Konzumira se samostalno i u kombinaciji s ostalim sastojcima u koktelima.
Abstract (english)
Cognac is a name protected by the law, regarding a type of brandy, a strong alcoholic beverage procured during a years long maturing of a wine destillate stored in oak wood barrels. It is made from a selected sort of grapes acquired from a specific area in France, where Cognac got its name from. The maturing process can last from a few years to couple of decades. The technological phases of production are: acquiring the wine, destillation, maturation, blending, adding the additives and finally filling up the bottles with the final product. During this long process this very strong drink obtains its complex and pronounced sensory characteristics. It is consumed on its own (pure form) and in combination with other ingredients (in coctails).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:765622
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 on2021-09-24 11:48:14