Učinak dodavanja natrijevog klorida tijekom destilacije vina na dinamiku isparavanja hlapljivih spojeva

master's thesis

• Title (english): The effect of adding sodium chloride during wine distillation on the dynamics of evaporation of volatile compounds
• Author: Antonia Marinčić
• 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: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Proizvodnja rakije ima dugu tradiciju u Republici Hrvatskoj kao i u ostalim zemljama jugoistočne Europe. Cilj ovog diplomskog rada je utvrditi učinak dodavanja natrijeva klorida tijekom destilacije na vrijeme destilacije. Dosadašnja istraživanja pokazuju da dodavanjem natrijeva klorida sirovom destilatu utječu na ravnotežu hlapivih spojeva te skraćuje vrijeme destilacije. Hlapivi spojevi su se određivali dodatkom natrijeva klorida sirovom destilatu u dozi od 2 % i 5 %. Destilat je dobiven destilacijom vina za proizvodnju vinjaka. Analitičkim metodama određena je alkoholna jakost, titracijska kiselost i ukupni esteri u destilatu. Rezultati prikazuju da nema značajne razlike u vremenu destilacije dodatkom natrijeva klorida, pokazuju nešto kraće vrijeme destilacije.

Abstract (english)

The production of brandy has a long tradition in the Republic of Croatia as well as in other countries of Southeast Europe. The aim of this thesis is to determine the effect of adding sodium chloride during distillation on the distillation time. Previous research shows that adding sodium chloride to raw distillate affects the balance of volatile compounds and shortens the distillation time. Volatile compounds were determined by adding sodium chloride to the crude distillate in doses of 2% and 5%. The distillate is obtained by distilling wine for the production of vinjak. Alcoholic strength, titration acidity and total esters in the distillate were determined by analytical methods. The results show that there is no significant difference in the distillation time with the addition of sodium chloride, they show a slightly shorter distillation time.

• Keywords: Natrijev klorid; hlapivi spojevi; vrijeme destilacije; vinski destilat
• Keywords (english): Sodium chloride; volatile compounds; distillation time; wine distillate
• Language: croatian
• URN:NBN: urn:nbn:hr:204:420033
• 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: 2022-10-21 08:44:12