Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva

Marinčić, Antonia

prikaz prve stranice dokumenta Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva

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master's thesis

Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva

Zagreb: University of Zagreb, Faculty of Agriculture, 2022. urn:nbn:hr:204:420033

Marinčić, Antonia

University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Cite this document

APA 6th Edition

Marinčić, A. (2022). Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:420033

MLA 8th Edition

Marinčić, Antonia. "Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:420033

Chicago 17th Edition

Harvard

Marinčić, A. (2022). 'Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:420033

Vancouver

Marinčić A. Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 September 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:420033

IEEE

A. Marinčić, "Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:204:420033

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:420033

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Metadata

Title	Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva
Title (english)	The effect of adding sodium chloride during wine distillation on the dynamics of evaporation of volatile compounds
Author	Antonia Marinčić
Mentor	Marin Mihaljević Žulj (mentor)
Committee member	Marin Mihaljević Žulj (predsjednik povjerenstva)
Committee member	Luna Maslov Bandić (član povjerenstva)
Committee member	Domagoj Stupić (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Viticulture and Enology) Zagreb
Defense date and country	2022-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Proizvodnja rakije ima dugu tradiciju u Republici Hrvatskoj kao i u ostalim zemljama jugoistočne Europe. Cilj ovog diplomskog rada je utvrditi učinak dodavanja natrijeva klorida tijekom destilacije na vrijeme destilacije. Dosadašnja istraživanja pokazuju da dodavanjem natrijeva klorida sirovom destilatu utječu na ravnotežu hlapivih spojeva te skraćuje vrijeme destilacije. Hlapivi spojevi su se određivali dodatkom natrijeva klorida sirovom destilatu u dozi od 2 % i 5 %. Destilat je dobiven destilacijom vina za proizvodnju vinjaka. Analitičkim metodama određena je alkoholna jakost, titracijska kiselost i ukupni esteri u destilatu. Rezultati prikazuju da nema značajne razlike u vremenu destilacije dodatkom natrijeva klorida, pokazuju nešto kraće vrijeme destilacije.
Abstract (english)	The production of brandy has a long tradition in the Republic of Croatia as well as in other countries of Southeast Europe. The aim of this thesis is to determine the effect of adding sodium chloride during distillation on the distillation time. Previous research shows that adding sodium chloride to raw distillate affects the balance of volatile compounds and shortens the distillation time. Volatile compounds were determined by adding sodium chloride to the crude distillate in doses of 2% and 5%. The distillate is obtained by distilling wine for the production of vinjak. Alcoholic strength, titration acidity and total esters in the distillate were determined by analytical methods. The results show that there is no significant difference in the distillation time with the addition of sodium chloride, they show a slightly shorter distillation time.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:420033
Study programme	Title: Horticulture Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2022-10-21 08:44:12