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master's thesis
Poboljšanje aromatskog profila brazilskog pića cachaça
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:757390
Grgić, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Grgić, J. (2018). Poboljšanje aromatskog profila brazilskog pića cachaça (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:757390

Grgić, Josipa. "Poboljšanje aromatskog profila brazilskog pića cachaça." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:757390

Grgić, Josipa. "Poboljšanje aromatskog profila brazilskog pića cachaça." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:757390

Grgić, J. (2018). 'Poboljšanje aromatskog profila brazilskog pića cachaça', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:757390

Grgić J. Poboljšanje aromatskog profila brazilskog pića cachaça [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:757390

J. Grgić, "Poboljšanje aromatskog profila brazilskog pića cachaça", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:757390

Metadata
TitlePoboljšanje aromatskog profila brazilskog pića cachaça
Title (english)Improvement of aromatic profile of the Brazilian drink cachaça
AuthorJosipa Grgić
MentorAnita Pichler (mentor)
Committee memberNela Nedić Tiban (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2018-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cachaça je jako alkoholno piće dobiveno fermentacijom i destilacijom soka šećerne trske. Postupak proizvodnje cachaçe je unazad nekoliko godina unaprijeđen, no aromatski profil ovoga pića se i dalje može poboljšati. Kao i kod vina, dio aromatskih komponenti se nalazi u samoj sirovini, a drugi dio nastaje alkoholnom fermentacijom, odležavanjem i njegovanjem. Također, na nastanak mnogih aromatskih spojeva utječe i vrsta i soj kvasca koji se koristi prilikom fermentacije. Cilj ovog istraživanja bio je utvrditi može li se korištenjem različitih sojeva kvasaca vrsta Saccharomyces cerevisiae, Saccharomyces uvarum i Saccharomyces kudriavzevii pozitivno utjecati na aromatski profil cachaçe. Saccharomyces cerevisiae sojevi, inače korišteni za fermentaciju soka šećerne trske, ne omogućavaju stvaranje željene arome radi čega su se, prilikom istraživanja, koristili sojevi Saccharomyces uvarum i Saccharomyces kudriavzevii koji doprinose stvaranju aromatskih komponenti. Utvrđeno je da prilikom korištenja Saccharomyces uvarum i Saccharomyces kudriavzevii sojeva možemo poboljšati aromatski profil cachaçe, ali da ovi sojevi nisu sposobni provesti fermentaciju u potpunosti. Nasuprot tome, Saccharomyces cerevisiae sojevi u potpunosti su završili fermentaciju, ali su dali manje koncentracije određenih aromatskih spojeva.
Abstract (english)
Cachaca is a alcoholic beverage obtained by fermentation and distillation of sugar cane juice. The cachaça production process has been improved for a few years, but the aromatic profile of this drink can still be improved. As with wine, some of the aromatic components are found in the raw material and the other part is formed by alcoholic fermentation, aging and nourishment. Also, the appearance of many aromatic compounds is influenced by the yeast specie and strain used during fermentation. The aim of this study was to determine whether the different strains of species Saccharomyces cerevisiae, Saccharomyces uvarum and Saccharomyces kudriavzevii could positively affect the aromatic profile of cachaca. Saccharomyces cerevisiae strains, otherwise used for the fermentation of sugar cane juice, do not allow the formation of the desired aroma, for which, during the study, Saccharomyces uvarum strains and Saccharomyces kudriavzevii were used. It was found that when using Saccharomyces uvarum and Saccharomyces kudriavzevii strains the aromatic profile of cachaca can improve but that these strains are not able to complete the fermentation. On the other hand, Saccharomyces cerevisiae strains have completely fermented but have given less concentration of certain aromatic compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:757390
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 on2018-10-17 10:44:03