Fizikalno-kemijska i organoleptička svojstva bierbranda (rakije od piva)

undergraduate thesis

• Title (english): Physicochemical and organoleptic properties of bierbrand (beer brandy)
• Author: Jan Jakov Jurić
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Zvjezdana Marković (član povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Bierbrand ili eau de vie de biere je jako alkoholno piće dobiveno izravno
destilacijom svježeg piva, tako da destilat zadrži organoleptička svojstva piva. U
pregledu literature prikazan obrađeni su svi osnovni postupci u proizvodnji piva.
Objašnjen je proces destilacije, destilacijski postupci u proizvodnji jakih alkoholnih
pića te dvije osnovne vrste destilacijskog uređaja koje su najzastupljenije u
proizvodnji. Obrađeni su i postupci dozrijevanja destilata kao i kemijske promjene
koje se zbivaju u destilatu tijekom procesa dozrijevanja. U praktičnom dijelu rada
svježe pivo destilirano je na složenom destilacijskom uređaju s kolonom i
deflegmatorom čime je proizveden bierbrand. Provedena je i osnovna fizikalnokemijska
analiza pojedinih frakcija destilata čiji su rezultati također prikazani.

Abstract (english)

Bierbrand or eau de vie de biere is a strong alcoholic beverage obtained
directly by distilling fresh beer, so the distillate retains the organoleptic properties of
the beer. The literature review covers all the basic procedures in beer production.
The distillation process is explained, including distillation procedures in the
production of strong alcoholic beverages, and the two main types of distillation
equipment most commonly used in production. The aging procedures of the distillate
and the chemical changes that occur in the distillate during the aging process are
also discussed. In the practical part of the work, fresh beer was distilled using a
complex distillation apparatus with a column and a dephlegmator, producing
bierbrand. A basic physicochemical analysis of individual distillate fractions was
conducted, and the results are also presented.

• Keywords: bierbrand; destilacija; destilat; pivo
• Keywords (english): bierbrand; distillation; distillate; beer
• Language: croatian
• URN:NBN: urn:nbn:hr:204:098870
• Study programme: Title: Horticulture; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka hortikulture (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-11-26 09:42:52