Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo

Juričić, Josip

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master's thesis

Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:399309

Juričić, Josip

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

APA 6th Edition

Juričić, J. (2024). Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:399309

MLA 8th Edition

Juričić, Josip. "Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:399309

Chicago 17th Edition

Harvard

Juričić, J. (2024). 'Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:399309

Vancouver

Juričić J. Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:399309

IEEE

J. Juričić, "Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:399309

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:399309

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Metadata

Title	Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo
Title (english)	Characteristics of Wine Spirit from the Grapevine Variety Graševina from Kutjevo Vineyards
Author	Josip Juričić
Mentor	Ante Lončarić (mentor)
Mentor	Borislav Miličević (komentor)
Committee member	Antun Jozinović (predsjednik povjerenstva)
Committee member	Ante Lončarić (član povjerenstva)
Committee member	Borislav Miličević (član povjerenstva)
Committee member	Krunoslav Aladić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Fruits and Vegetables Technology) Osijek
Defense date and country	2024-03-25, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Vinski destilati, proizvedeni destilacijom vina, često se koriste kao sirovina za proizvodnju vinjaka i rakije. Ovo istraživanje usmjereno je na detaljnu analizu fizikalnih i kemijskih karakteristika te hlapljivih spojeva srednjeg toka destilata, dobivenog dvostrukom destilacijom vina sorte Graševina. U Hrvatskoj sorte koje se smatraju pogodnim za proizvodnju vinjaka su graševina bijela, pinot bijeli, rajnski rizling i dr. Fokus je i na praćenju utjecaja dozrijevanja u hrastovoj bačvi na specifične hlapljive sastojke kako bi se ocijenili prikladnost Graševine za proizvodnju vinjaka. Ključni koraci u proizvodnji vinjaka od sorte Graševina obuhvaćaju berbu, preradu voća, korekciju pH, inokulaciju kvascima, alkoholnu fermentaciju, destilaciju, dozrijevanje i formiranje vinjaka. Destilat se izuzimao iz hrastove bačve svakih mjesec dana i određivao mu se aromatski profil tijekom šest mjeseci. Na temelju odrađenih analiza izvlači se zaključak da proizvedeni vinski destilat nakon odležavanja je pogodan za konzumaciju i odgovara pravilniku o jakim alkoholnim pićima.
Abstract (english)	Wine distillates, produced by the distillation of wine, are often used as raw material for brandies and fruit spirits. This study focuses on a detailed analysis of the physical, chemical characteristics, and volatile compounds of the middle cut distillate obtained through double distillation of the Graševina wine variety. In Croatia, grape varieties considered suitable for brandy production are white Graševina, white Pinot, Riesling, etc. The study also aims to monitor the influence of maturation in oak barrels on specific volatile components, evaluating the suitability of Graševina for brandy production. Key steps in the production of Graševina brandy include harvesting, fruit processing, pH correction, yeast inoculation, alcoholic fermentation, distillation, maturation, and brandy formation. The distillate was extracted from the oak barrel every month and its aromatic profile was determined over six months. Based on the analyzes carried out, it is concluded that the produced wine distillate after aging is suitable for consumption and correspond to the regulations on strong alcoholic beverages.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:399309
Study programme	Title: Food Engineering Study programme type: university Study level: graduate Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2024-04-05 09:30:31