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master's thesis
Utjecaj hrastovog drveta na aromatski profil vinskog destilata od sorte grožđa graševina
2023. urn:nbn:hr:109:960004
Konjarik, Tomislav
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Konjarik, T. (2023). Utjecaj hrastovog drveta na aromatski profil vinskog destilata od sorte grožđa graševina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:960004

Konjarik, Tomislav. "Utjecaj hrastovog drveta na aromatski profil vinskog destilata od sorte grožđa graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:960004

Konjarik, Tomislav. "Utjecaj hrastovog drveta na aromatski profil vinskog destilata od sorte grožđa graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:960004

Konjarik, T. (2023). 'Utjecaj hrastovog drveta na aromatski profil vinskog destilata od sorte grožđa graševina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:960004

Konjarik T. Utjecaj hrastovog drveta na aromatski profil vinskog destilata od sorte grožđa graševina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 December 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:960004

T. Konjarik, "Utjecaj hrastovog drveta na aromatski profil vinskog destilata od sorte grožđa graševina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:960004

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Metadata
TitleUtjecaj hrastovog drveta na aromatski profil vinskog destilata od sorte grožđa graševina
Title (english)Influence of Oak Wood on the Aromatic Profile of Wine Spirit from the Grapevine Variety Graševina
AuthorTomislav Konjarik
MentorAnte Lončarić (mentor)
MentorBorislav Miličević (komentor)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2023-05-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vinjak je jako alkkoholno piće koje je dozrijevalo najmanje jednu godinu u hrastovim spremnicima ili najmanje šest mjeseci u hrastovim bačvama zapremine manje od 1000 litara. Za proizvodnju vinjaka se koriste sorte grožđa koje daju destilate ugodne i lagane arome. Karakteristike koje sorte trebaju zadovoljavati su nizak pH, visoka ukupna kiselost i nizak udio šećera. U Hrvatskoj sorte koje se smatraju pogodnim za proizvodnju vinjaka su graševina bijela, pinot bijeli, rajnski rizling i dr. U okviru ovog rada ispitan je utjecaj hrastove bačve tijekom odležavanja na aromatski profil vinskog destilata proizvedenog od sorte grožđa 'Graševina'. Destilat se izuzimao iz hrastove bačve svakih mjesec dana i određivao mu se aromatski profil tijekom šest mjeseci. Određivala se koncentracija estera, kiselina, viših alkohola i drugih spojeva. Metoda plinske kromatografije s masenim detektorom (GC/MS) se koristila za analizu. Na temelju odrađenih analiza izvlači se zaključak da odležavanje destilata u hrastovoj bačvi izuzetno pogoduje aromatskom profilu destilata.
Abstract (english)
Brandy is a strong alcoholic beverage that has matured for at least one year in oak tanks or at least six months in oak barrels with a capacity of less than 1000 liters. Brandy production uses grape varieties that give pleasant and light aromatic distillates. The characteristics that grape varieties need to satisfy are low pH, high total acidity, and low sugar content. In Croatia, grape varieties considered suitable for brandy production are white Graševina, white Pinot, Riesling, etc. In this study, the influence of oak barrels during aging on the aromatic profile of grape distillate produced from the 'Graševina' grape variety was examined. The distillate was extracted from the oak barrel every month and its aromatic profile was determined over six months. The concentration of esters, acids, higher alcohols, and other compounds was determined. Gas chromatography with a mass detector (GC/MS) was used for analysis. Based on the analyses performed, it can be concluded that aging the distillate in oak barrels greatly benefits the aromatic profile of the distillate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:960004
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-05-15 15:23:47