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master's thesis
Utjecaj različitih vinskih kvasaca na kvalitetu destilata od jabuke i sibirske borovnice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:544591
Smoljan, Alen
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Smoljan, A. (2023). Utjecaj različitih vinskih kvasaca na kvalitetu destilata od jabuke i sibirske borovnice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:544591

Smoljan, Alen. "Utjecaj različitih vinskih kvasaca na kvalitetu destilata od jabuke i sibirske borovnice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:544591

Smoljan, Alen. "Utjecaj različitih vinskih kvasaca na kvalitetu destilata od jabuke i sibirske borovnice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:544591

Smoljan, A. (2023). 'Utjecaj različitih vinskih kvasaca na kvalitetu destilata od jabuke i sibirske borovnice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:544591

Smoljan A. Utjecaj različitih vinskih kvasaca na kvalitetu destilata od jabuke i sibirske borovnice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 May 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:544591

A. Smoljan, "Utjecaj različitih vinskih kvasaca na kvalitetu destilata od jabuke i sibirske borovnice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:544591

Metadata
TitleUtjecaj različitih vinskih kvasaca na kvalitetu destilata od jabuke i sibirske borovnice
Title (english)Influence of Different Wine Yeasts on the Quality of Apple and Siberian Blueberry Distillates
AuthorAlen Smoljan
MentorAnte Lončarić (mentor)
MentorDarko Velić (komentor)
Committee memberNatalija Velić (predsjednik povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberDarko Velić (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2023-01-30, 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. Cilj predloženog rada je istražiti utjecaj odabranih komercijalnih kvasaca roda Saccharomyces i ne-Saccharomyces vinskih kvasaca, korištenih tijekom alkoholne fermentacije, na pojedine hlapljive spojeve srednjeg toka destilata dobivenog destilacijom vina od jabuke odnosno vina od sibirske borovnice. Najveća koncentracija alkohola etanola kod destilata sibirske borovnice se postiže korištenjem mješovite kulture kvasaca ALPHA TD (Torulaspora delbrueckii) (Zymaflore®, Laffort, FR) i FX10. Dok se kod destilata jabuke najveća koncentracija alkohola etanola postiže korištenjem kvasca 011 BIO (Zymaflore®, Laffort, FR).
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. The aim of the study was to investigate the influence of selected Saccharomyces and non-Saccharomyces wine yeast, used during fermentation, on certain volatile compounds of the middle stream of fine spirit obtained by distillation of apple wine and haskap wine. The highest concentration of alcohol at haskap distillate is achived by mixed culture of yeast ALPHA TD (Torulaspora delbrueckii) (Zymaflore®, Laffort, FR) and FX10. While with apple distillate the highest concentration is achived by yeast 011 BIO (Zymaflore®, Laffort, FR).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:544591
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 on2023-02-01 09:25:07