Utjecaj primjene antioksidacijskog sredstva u fermentaciji masulja na kvalitetu destilata kruške 'Tepka'

master's thesis

• Title (english): The impact of applying an antioxidant agent in the fermentation of pear pomace on the quality of the 'Tepka' pear distillate
• Author: Ivan Timko
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Jana Šic Žlabur (član povjerenstva)
• Committee member: Martina Skendrović Babojelić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Na tradicionalnoj sorti kruške 'Tepka', provedeno je istraživanje u svrhu analize aromatskog profila i kvalitete destilata bez i s primjenom antioksidacijskog sredstva u masulj. Potencijal uzgoja 'Tepke' očituje se u mogućnostima proširenja asortimana alkoholnih pića putem proizvodnje voćnih vina i likera, kao i proizvodnje voćnog octa. Sam plod kruške 'Tepka' obično se podvrgava procesu prerade s ciljem proizvodnje alkoholnih pića u fazi prezrelosti, kada su optimalni sadržaji ukupnih kiselina, topljivih suhih tvari, njihovi omjeri te koncentracija aroma. Praćenje ovih karakteristika imperativno je ne samo tijekom berbe već i nakon nje. Voćne rakije, poznate po svojim jedinstvenim okusima, popularno su piće globalno i često predstavljaju nacionalna pića mnogih zemalja. Na osnovi analize aromatskih spojeva dobivenih primjenom askorbinske kiseline, može se zaključiti da je navedeno antioksidacijsko sredstvo pozitivno utjecalo na masulj, što se manifestiralo i u kvaliteti destilata.

Abstract (english)

Research was conducted on the indigenous pear variety 'Tepka' to analyze its aromatic profile and the quality of distillate with and without the application of an antioxidant agent in the pomace. The cultivation potential of 'Tepka' is evident in the opportunity to expand the range of alcoholic beverages through the production of fruit wines, liqueurs, and fruit vinegar. The pear 'Tepka' is typically subjected to processing for the production of alcoholic beverages during the overripeness phase, when optimal levels of total acids, soluble dry matter, their ratios, and aroma concentrations are achieved. Monitoring these characteristics is imperative not only during but also after the harvest. Fruit brandies, known for their unique flavors, are popular globally and often represent the national drinks of many countries. Based on the analysis of aromatic compounds obtained through the application of ascorbic acid, it can be concluded that the mentioned antioxidant agent positively influenced the pomace, thereby manifesting in the quality of the distillate.

• Keywords: tepka; antioksidans; destilat
• Keywords (english): tepka; antioxidant; fruit brandy
• Language: croatian
• URN:NBN: urn:nbn:hr:204:660640
• 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 authenticated users
• Created on: 2024-11-05 08:36:00