Utjecaj tehnika destilacije na kakvoću voćnih rakija

master's thesis

• Title (english): Influence of distillation techniques on quality of fruit brandy
• Author: Martina Jakovčević
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Nikola Bilandžija (član povjerenstva)
• Committee member: Ante Galić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2020-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Za proizvodnju voćnih rakija koriste se različiti destilacijski uređaji koji imaju velik utjecaj na kvalitetu krajnjeg proizvoda. Tehnike destilacije su razne, a dva najosnovnija i najučestalija načina su destilacija na jednostavnom uređaju tipa 'alambic' i destilacija na složenom uređaju s kolonama. Alambic uređaj predstavlja duži i skuplji proces destilacije koja se prekida ponovnim punjenjem i pražnjenjem. Takav diskontinuirani uređaj zahtjeva dvostruku destilaciju za dobivanje željenog destilata. Međutim, ono po čemu se još uvijek naziva 'kraljem' te se koristi u proizvodnji konjaka, armagnaca, rumova i viskija je upravo punoća okusa koju daje boljim iskorištenjem aroma. Takvi destilati su karakterno i kompleksniji i većina autora će reći da imaju više ukusa za razliku od uređaja s kolonama. Kontinuirana destilacija u složenom uređaju je jeftinija, kraćeg procesa te neprekidnog rada za koji je dovoljna jedna destilacija. On daje više koncentracije alkohola, bolje odvaja hlapljive spojeve i ima pouzdani i kontinuirani sustav grijanja koji kod prethodnog uređaja još ponegdje ovisi o direktnoj vatri. Destilacija na složenom uređaju s kolonama je brža i prikladna je za manje aromatične sorte sirovine. Češće ga se koristi u proizvodnji votke i gina. Složeni uređaj za destilaciju, za razliku od alambica daje četiri puta više estera, 20% više alkohola, 40% manje acetaldehida i 10% manje metanola. Određeni se kongeneri distribuiraju u frakcijama destilacije, a ovisno o tipu uređaja razlikuje se njihova količina te njen početak i kraj.

Abstract (english)

Various distillation devices are used for the production of fruit brandies, which have a great influence on the quality of the final product. Distillation techniques are various, and the two most basic and most common ways are distillation on a simple ‘alambic’ type device and distillation on a complex device with columns. The alambic device is a longer and more expensive distillation process that is interrupted by refilling and emptying. That kind of discontinuous device requires double distillation to obtain the desired distillate. However, why is still caled the ‘king’ and is used in the production of cognacs, armagnacs, rums and whiskeys is precisely the fullness of flavor that gives with better use of aromas. Such kind of distillates are more complex in character and most authors will say that they have more taste than devices with columns. Continuous distillation in a complex device is cheaper, process is shorter and one distillation in such continuous operation is enough. It gives a higher concentration of alcohol, better separates volatile compounds and has a reliable and continuous heating system, which still in some cases depends on direct fire with the previous device. Distillation on a complex device with columns is faster and is suitable for less aromatic varieties of raw material. It is more often used in the production of vodka and gin. A complex distillation device, unlike alambic, gives four times more esters, 20% more alcohol, 40% less acetaldehyde and 10% less methanol. Certain congeners are distributed in distillation fractions, and depending on the type of device, their quantity and its beginning and end is different.

• Keywords: Destilacija; jednostavni uređaj za destilaciju tipa 'alambic'; složeni uređaj za destilaciju s kolonama; voćna rakija
• Keywords (english): Distillation; simple pot still 'alambic' tipe; complex column still; fruit brandy
• Language: croatian
• URN:NBN: urn:nbn:hr:204:132430
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2020-11-16 08:10:33