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undergraduate thesis
Apsint
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:291479
Belančić, Antonela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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Belančić, A. (2015). Apsint (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:291479

Belančić, Antonela. "Apsint." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:291479

Belančić, Antonela. "Apsint." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:291479

Belančić, A. (2015). 'Apsint', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:291479

Belančić A. Apsint [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:291479

A. Belančić, "Apsint", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:291479

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Metadata
TitleApsint
Title (english)Absinthe
AuthorAntonela Belančić
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 country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Apsint je jako alkoholno piće, koje se proizvodi od pelina, anisa, komorača i drugog ljekovitog bilja, koje mora zadovoljiti određene minimalne zahtjeve. Proizvod može biti od žuto-zelene boje do boje masline ili bezbojan. U kontaktu s vodom mora doći do karakterističnog zamućenja proizvoda odnosno do tzv. „louche-efekta“ te proizvod mora imati karakterističnu mirisnu aromu i gorak okus. Treba imati minimalno 45% alkohola te koncentracija tujona, glavnog sastojka eteričnog ulja biljke pelin, ne smije biti veća od 35 mg/l. Ne smiju se upotrebljavati umjetna bojila u proizvodnji, već se boja treba postići pomoću pelina i ostalog ljekovitog bilja. Apsint se može proizvoditi na dva načina: destilacijom ili hladnim miješanjem. Mnoge zemlje nemaju Pravilnik o njegovoj proizvodnji, a jedina zemlja koja ima Pravilnik je Švicarska koji kaže da je destilacija jedina dopuštena i pravilna metoda proizvodnje. Proizvodi lošije kvalitete najčešće se proizvode hladnim miješanjem gotovih ekstrakata i umjetnih bojila u etilnom alkoholu.
Abstract (english)
Absinthe is a spirit drink, which is manufactured from warmwood, anise, fennel and other herbs, and it has to satisfy minimum requirements. Product can be from yellow-green color to olive green or without color. In contact with water should arise characteristic clouding that is called „louche-effect“ and product has to have characteristic aromatic flavour and bitter taste. It should have an alcoholic strenght of at least 45% vol. and thujone content, main component of wormwood essential oil, shouldn't be more than 35 mg/l. Product should not contain artificial dye, the color has to be achieved with warmwood and other herbs. Absinthe can be produced in two ways: by distillation and cold mixing. Most of the countries don't have regulations for his production, and the only country that has it is Switzerland which says thad distillation is the only allowed and correct method of production. Inferior products are usually made by cold mixing of flavouring essences and artificial dye in ethyl alcohol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:291479
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2015-12-15 13:53:27

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