Utjecaj kalcijevog karbonata na kvalitetu destilata dobivenog od octikavog vina

master's thesis

• Title (english): Influence of calcium carbonate on quality properties of brandy made of high volatile acidity wine
• Author: Branimir Turk
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Ana Marija Jagatić Korenika (član povjerenstva)
• Committee member: Marko Viskić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2019-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Istražen je utjecaj kalcijevog karbonata na kvalitativna svojstva vinskog destilata od octikavog vina. Kalcijev karbonat neutralizira octenu kiselinu stvarajući kalcijev acetat. Promatrana su tri uzorka: kalcijev karbonat dodan u vino prije destilacije, kalcijev karbonat dodan u destilat nakon prve destilacije i kontrolni uzorak. Kod sva tri uzorka je napravljena analiza alkohola piknometrijskom metodom, koncentracija ukupne kiseline titracijskom metodom i sadržaj estera i viših alkohola plinskom kromatografijom. Također su uspoređena organoleptička svojstva između uzoraka. Analizom je utvrđeno da je uzorak u kojem je kalcijev karbonat dodan prije destilacije pokazao najbolje rezultate. U tom uzorku octena kiselina je djelomično neutralizirana. Iako su u tom uzorku pokazani rezultati najbolji, taj uzorak bezobzira nije preporučljiv za konzumaciju. Kod uzorka u kojem je kalcijev karbonat dodan nakon destilacije, octena kiselina je apsolutno neutralizirana što nije poželjno jer ona predstavlja građevnu jedinicu za sintezu pozitivnih mirisnih acetata.

Abstract (english)

Influence of calcium carbonate on quality properties of brandy made of high volatile acidity vinegary wine has been researched. Calcium carbonate neutralizes acetic acid forming calcium acetate. Three samples have been analyzed: calcium carbonate added in wine before distillation, calcium carbonate added in distillate after first distillation and control sample. Alcohol was analyzed using pycnometric method, acidity using titrimetric method, esters and high alcohols by using gas chromatography. Organoleptic properties have been analyzed between samples as well. Best results have been shown by sample with calcium carbonate added before distilling. In that sample acetic acid was partially neutralized but nevertheless it is still not recommended for consummation. Acetic acid was completely neutralized in sample where calcium carbonate was added before distillation. Which is not what was wanted because acetic acid is essential part of aromatic acetal esters.

• Keywords: octena kiseline; kemijska analiza; kalcijev karbonat; octikavo vino
• Keywords (english): analysis; calcium carbonate; acetic acid; high volatile acidity wine
• Language: croatian
• URN:NBN: urn:nbn:hr:204:739964
• 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: 2019-11-18 08:31:46