Kvaliteta rakija od tradicionalnih sorata šljive

master's thesis

• Title (english): Quality of plum spirit made from traditional plum cultivars
• Author: Simona Hofer
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Committee member: Goran Fruk (član povjerenstva)
• Committee member: Marko Viskić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2020-05-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Šljiva se smatra jednom od najkonzumiranijih voćnih vrsta u svijetu. U Hrvatskoj su
očuvane neke stare tradicionalne sorte poput 'Bistrice' te se istražuje njihova
pogodnost za konzumaciju i preradu. U Hrvatskoj raste trend proizvodnje rakije
šljivovice, koja je stavljena na listu jakih alkoholnih pića podrijetlom iz Hrvatske, stoga
raste i popularnost uzgoja tradicionalnih sorata šljiva. Cilj rada bio je istražiti kvalitetu
3 tradicionalne sorte šljive za proizvodnju kvalitetnih voćnih rakija, a to su 'Bistrica',
'Bijela sitna' i 'Jajara'. Svaka sorta šljive prerađena je i fermentirana zasebno. Nakon
alkoholne fermentacije provedena je jednokratna destilacija voćnog vina na
jednostavnom uređaju te su izvršene kemijske analize kako bi se utvrdila pogodnost
tih sorata za proizvodnju destilata. Destilati od sve 3 sorte bili su odgovarajućeg
kemijskog sastava. Prosječno su sadržavali oko 45% vol. alkohola. Koncentracija
metanola je kod svih destilata bila u dopuštenim granicama za rakije šljivovice i
prosječno je iznosila 980,9 mg/L a.a. Također su određeni prosjeci koncentracija
ukupnih estera (1364,26 mg/L a.a.) i ukupnih kiselina (415,18 mg/L a.a.). Između
uzoraka utvrđeno je znatno variranje koncentracija viših alkohola. Nakon istraživanja,
zaključeno je da su sve 3 sorte šljive pogodne za dobivanje rakija vrlo visoke kakvoće.

Abstract (english)

Plum is considered one of the most consumed fruit species in the world, which
includes fresh consumption and processing. Some old traditional varieties, such as
'Bistrica', have been preserved in Croatia, and their suitability for consumption and
processing is being explored. The trend of a plum brandy production, which is on the
list of strong alcoholic beverages originating from Croatia, is in growth and popularity
of cultivation traditional plum varieties is in growth. The aim of the study was to
investigate the quality of 3 traditional plum varieties for the quality fruit brandy
production, namely 'Bistrica', 'Bijela sitna' and 'Jajara'. Each plum variety was
processed and fermented separately. After alcoholic fermentation, single distillation of
fruit wine was carried out on an alembic device, and chemical analyzes were carried
out to determine the suitability of these varieties for the distillates production. Distillates
of all 3 varieties were of appropriate chemical composition. On average, alcohol they
contained was about 45% vol. The methanol concentration of all distillates was within
the permissible limits for plum brandy and averaged 980,9 mg/L a.a. Total esters
(1364,26 mg/L a.a.) and total acids (415,18 mg/L a.a.) were also determined.
Significantly varying concentrations of fusel oils were found between the samples.
After research, it was concluded that all 3 plum varieties are suitable for obtaining high
quality brandy.

• Keywords: šljiva; šljivovica; tradicionalne sorte; destilacija; kemijska analiza; viši alkoholi
• Keywords (english): plum; plum brandy; traditional varieties; distillation; chemical analysis; fusel oils
• Language: croatian
• URN:NBN: urn:nbn:hr:204:446776
• 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: 2020-10-01 08:46:12