Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like

Cvetković, Tea

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undergraduate thesis

Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:481631

Cvetković, Tea

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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APA 6th Edition

Cvetković, T. (2020). Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:481631

MLA 8th Edition

Cvetković, Tea. "Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:481631

Chicago 17th Edition

Cvetković, Tea. "Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:481631

Harvard

Cvetković, T. (2020). 'Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:481631

Vancouver

Cvetković T. Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:481631

IEEE

T. Cvetković, "Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:481631

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:481631

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Metadata

Title	Fizikalne, kemijske i senzorske karakteristike voćnih rakija s područja Like
Title (english)	Physical, chemical and sensory properties of fruit brandies from Lika
Author	Tea Cvetković
Mentor	Jasna Mrvčić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Fermentation and Yeast Technology) Zagreb
Defense date and country	2020-06-15, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Voćne rakije se mogu proizvoditi od svih vrsta voća koje sadrže šećer iz kojeg kvasci sintetiziraju etanol tijekom alkoholne fermentacije. Najpogodnije vrste voća za proizvodnju rakije su jabučaste (jabuke i kruške) i koštičave vrste (šljive, trešnje, višnje, marelice i breskve). U nekim zemljama rakija se proizvodi i od bobičastog voća (maline, ribizl, kupine itd.). Cilj ovog rada bio je odrediti fizikalno – kemijske parametre: koncentraciju ukupnih kiselina i estera, volumne udjele etanola i metanola, pH vrijednosti i senzorska svojstva voćnih rakija te usporediti kako fizikalno – kemijski parametri utječu na senzorska svojstva uzoraka.
Abstract (english)	Fruit brandies can be made from all fruit species that have their own sugar which is converted to alcohol during the alcoholic fermentation. The most suitable fruit species for the production of brandy are apple (apples and pears) and stone fruits (plums, cherries, apricots and peaches). In some countries brandy is also made from berries (raspberries, currants, blackberries, etc.). The aim of this study was to determine the physical and chemical properties of fruit brandies and liquors, which are: concentration of total acids and esters, volume of ethanol and methanol, pH. Also, the goal was to determine sensory properties of fruit brandies and compare how physical and chemical properties affect sensory characteristics.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:481631
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2020-07-02 12:23:05

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