Primjena pločastog filtera u tretmanu vinjaka nakon hladne stabilizacije

master's thesis

• Title (english): Application of plate filter in the treatment of brandy after cool stabilization
• Author: Jana Lukač
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2020-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Hladna stabilizacija uobičajeni je postupak koji se provodi nakon tipizacije vinjaka.Cilj ovog postupka je eliminirati mogućnosti pojave nestabilnosti u vidu zamućenja i taloženja koloidnih čestica u boci. Hladna stabilizacija uključuje hlađenje vinjaka na temperaturi od -4°C do -12°C kroz par dana,nakon čega odmah slijedi filtracija kroz celulozne filter ploče s dva različita poroziteta s nominalnom stopom zadržavanja K 100 (1.0 – 3.0 μm) i K 200 (3.0 – 6.0 μm). Dvije varijante filtriranih uzoraka usporediti će se s kontrolnim nestabiliziranim i nefiltriranim uzorkom primjenom plinske kromatografije s FID detektorom. Cilj rada je utvrditi utjecaj primjene pločaste filtracije i različitog poroziteta ploča nakon hladne stabilizacije na stabilnost i sastav hlapivih spojeva u vinjaku.

Abstract (english)

Cool stabilization is a common procedure carried out after brandy typification. The aim of this procedure is to eliminate the possibility of instability in the form of turbidity and deposition of colloidal particles in the bottle. Cool stabilization involves cooling the brandy at a temperature of -4 ° C to -12 ° C for a couple of days, followed immediately by filtration through cellulose filter plates with two different porosities with a nominal retention rate of K 100 (1.0 - 3.0 μm) and K 200 (3.0 - 6.0μm). The two variants of the filtered samples will be compared to the unstabilized and unfiltered control sample using gas chromatography with an FID detector. The aim of this study is to determine the influence of the application of plate filtration and different plate porosity after cool stabilization on the stability and composition of volatile compounds in brandy.

• Keywords: filtracija; hladna stabilizacija; vinjak
• Keywords (english): filtration; cool stabilization; brandy
• Language: croatian
• URN:NBN: urn:nbn:hr:204:097040
• 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: 2020-11-27 07:07:39