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master's thesis
Karakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo
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

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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

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

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

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 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:399309

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 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:399309

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

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Metadata
TitleKarakteristike vinskog destilata od sorte grožđa graševina iz vinogorja Kutjevo
Title (english)Characteristics of Wine Spirit from the Grapevine Variety Graševina from Kutjevo Vineyards
AuthorJosip Juričić
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 Fruits and Vegetables Technology)
Osijek
Defense date and country2024-03-25, 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)
Languagecroatian
URN:NBNurn:nbn:hr:109:399309
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-04-05 09:30:31