prikaz prve stranice dokumenta Maceracija u proizvodnji jakih alkoholnih pića
Access restricted to students and staff of home institution
undergraduate thesis
Maceracija u proizvodnji jakih alkoholnih pića
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:330839
Martinović, Tomislav
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Cite this document

Martinović, T. (2015). Maceracija u proizvodnji jakih alkoholnih pića (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:330839

Martinović, Tomislav. "Maceracija u proizvodnji jakih alkoholnih pića." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:330839

Martinović, Tomislav. "Maceracija u proizvodnji jakih alkoholnih pića." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:330839

Martinović, T. (2015). 'Maceracija u proizvodnji jakih alkoholnih pića', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:330839

Martinović T. Maceracija u proizvodnji jakih alkoholnih pića [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:330839

T. Martinović, "Maceracija u proizvodnji jakih alkoholnih pića", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:330839

Please login to the repository to save this object to your list.
Metadata
TitleMaceracija u proizvodnji jakih alkoholnih pića
Title (english)Maceration in production of spirits drinks
AuthorTomislav Martinović
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jaka alkoholna pića su pića u kojima je glavni sastojak etilni alkohol (etanol), čiji postotak iznosi najmanje 15 % vol. Jedan od osnovnih tehnoloških postupaka u proizvodnji jakih alkoholnih pića kao što su voćni likeri i travarice je maceracija. Maceracijom se ekstrahiraju biološki aktivnih spojeva ljekovitog i aromatskog bilja, voća ili plodova u vodeno-alkoholnu bazu pri sobnoj temperaturi. Osim vrste i kvalitete voća i bilja koje se macerira, na kvalitetu macerata i koncentraciju biološki aktivnih spojeva utječu i brojni drugi parametri maceracije kao što su vrijeme maceracije, temperatura i koncentracija vodeno-alkoholne otopine. S obzirom da se u Republici Hrvatskoj procesom maceracije najčešće proizvode voćni likeri (orahovac i likeri od crvenog voća) te travarice, u ovom radu je opisano voće i aromatsko i ljekovito bilje koje se koristi u proizvodnji tih pića, biološki aktivni spojevi odgovorni za aromu, antioksidativno i ljekovito djelovanje voćnih likera i travarica te postupci maceracije s naglaskom na istraživanja utjecaja vremena i temperature na postupak maceracije.
Abstract (english)
Spirit drinks are beverages with at least 15 % of ethyl alcohol (ethanol) as the main ingredient. One of the main technological processes in the production of spirit drinks such as fruit and herb liqueurs is maceration. Maceration is used for the biologically active compounds extraction from varoius medicinal and aromatic plants, and fruits with the aqueous-alcoholic base at room temperature. The macerate quality and concentration of biologically active compounds depends not only on the type and quality of used fruits and plants but on many other factors such as maceration time, temperature and concentration of the aqueous-alcoholic solution. Considering that in Croatia the maceration process is usually used in production of fruit liqueurs (walnut liqueur and red fruits liqueur) and herb spirits, in this paper are described fruit, aromatic and medicinal plants used in the production of these drinks, biologically active compounds responsible for flavour, antioxidant and healing effect of fruit liqueurs and herb spirits and maceration processes with emphasis on investigation of time and temperature effects on the maceration process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:330839
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-25 10:58:53

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij