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master's thesis
Utjecaj hrastovog drveta na kvalitetu rakije od jabuka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:222446
Širić, Franjo
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Širić, F. (2022). Utjecaj hrastovog drveta na kvalitetu rakije od jabuka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:222446

Širić, Franjo. "Utjecaj hrastovog drveta na kvalitetu rakije od jabuka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:222446

Širić, Franjo. "Utjecaj hrastovog drveta na kvalitetu rakije od jabuka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:222446

Širić, F. (2022). 'Utjecaj hrastovog drveta na kvalitetu rakije od jabuka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:222446

Širić F. Utjecaj hrastovog drveta na kvalitetu rakije od jabuka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:222446

F. Širić, "Utjecaj hrastovog drveta na kvalitetu rakije od jabuka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:222446

Metadata
TitleUtjecaj hrastovog drveta na kvalitetu rakije od jabuka
Title (english)Influence of Oak Wood on the Quality of Apple Brandy
AuthorFranjo Širić
MentorAnte Lončarić (mentor)
MentorBorislav Miličević (komentor)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rakija od voća je jako alkoholno piće proizvedeno isključivo alkoholnom fermentacijom i destilacijom mesnatih plodova voća ili mošta od voća, bobica ili zelenih dijelova, destilirano na manje od 86 % vol. alkohola tako da ima miris i okus destilirane sirovine. Rakija od voća mora sadržavati količinu hlapivih tvari od najmanje 200 grama po hektolitru preračunato na 100 % vol. alkohola. Na temelju dobivenih fizikalnih i kemijskih parametara, koji u potpunosti zadovoljavju kriterije Pravilnika o jakim alkoholnim pićima, zaključuje se da je za proizvodnju destilata korištena kvalitetna sirovina u odgovarajućem stadiju zrelosti, te da je proces ukomljavanja, fermentacije i destilacije pravilno vođen. Odležavanjem rakije od jabuka kroz šest mjeseci došlo je do smanjenja udjela metanola i etil-acetata, dok je udio ostalih hlapive komponenata rastao, što je u konačnici utjecalo i na veći udio ukupnih hlapivih komponenti u finalnom proizvodu. Nadalje, praćenjem utjecaja šestomjesečnog dozrijevanja rakije u hrastovoj bačvi te na temelju analiza, zaključujemo da se odležavanjem dobiva kvalitetan finalni proizvod.
Abstract (english)
Fruit brandy is a strong alcoholic drink produced exclusively by alcoholic fermentation and distillation of fleshy fruits or most of fruit, berry or green parts, distillled to less than 86 % alcohol by volume so that it has the smell and taste of the distilled raw material. Fruit brandy must contain a quantity of volatile substances of at least 200 grams per hectoliter converted to 100 % alcohol by volume.Based on the obtained physical and chemical parameters, wich fully meet the criteria of the Ordinance on strong alcoholic beverages, it is concluded that high-quality raw material at the appropriate stage of maturity were used for the production of distillate, and that the process of chopping and storing fruit, fermentation and distillation was properly managed. Ageing the apple brandy for six months resulted in a decrease in the proportion of methanol and ethyl acetate, while the proportion of other volatile components increased, which ultimately had an effect on the higher proportion of total volatile components in the final product. Furthermore, by monitoring the influence of the six-month maturation of brandy in an oak barrel and based on analyses, we conclude that ageing results in a high-quality final product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:222446
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 Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-10-25 08:58:19