Title PROIZVODNJ A VOĆNIH RAKIJA I LIKERA
Title (english) THE PRODUCTION OF FRUIT BRANDY AND LIQUEURS
Author Irma Riđan
Mentor Mihaela Blažinkov (mentor)
Committee member Mihaela Blažinkov (predsjednik povjerenstva)
Committee member Ljiljana Božić-Ostojić (član povjerenstva)
Committee member Božica Japundžić-Palenkić (član povjerenstva)
Granter University of Slavonski Brod (Department of Biotechnology) Slavonski Brod
Defense date and country 2022-09-30, Croatia
Scientific / art field, discipline and subdiscipline BIOTECHNICAL SCIENCES Interdisciplinary Technical Sciences
Abstract Rakije i likeri su najzastupljenija jaka alkoholna pića koja se mogu pronaći na tržištu alkoholnih pića. Postoji više vrsta alkohola i likera. Rakije se mogu podijeliti na rakije od grožđa, voćne rakije, rakije od voćne komine, te specijalne rakije. Likeri se mogu podijeliti na biljne likere, voćne likere, aromatizirane likere, likere od rakija i slično I rakije i likeri su vrlo popularna alkoholna pića, a proizvode se od raznih vrsta voća i biljaka procesima fermentacije i destilacije. Rakije i likeri imaju karakterističan okus po voću, a voće koje se koristi u njihovoj izradi ovisi prvenstveno o tome o kojem je podneblju riječ, tj. o tome koje voće u tom podneblju uspjeva. Za podneblje Republike Hrvatske karakteristične su rakije i likeri od jabuka, krušaka, šljiva, višanja, trešanja, te ponekog bobičastog voća. Proizvodnja rakija i likera od bobičastog voća je na ovom podneblju nešto rijeđa, no kada se proizvodi, uglavnom se koriste maline, kupine i aronija. Voćne rakije od grožđa se dobivaju destilacijom komine od grožđa ili od prezrelog grožđanog soka. Okus i miris ovakve vrste jakih alkoholnih pića je vrlo osebujan i jedinstven, a ovisi osim o voću koje se koristi, i o koncentraciji i vrsti hlapivih komponenti koje su prisutne. U usporedbi sa ostalim jakim alkoholnim pićima, voćne rakije sadrže najviše koncentracije hlapivih komponenti.
Abstract (english) Brandies and liqueurs are the most common strong alcoholic beverages that can be found on the liquor market. There are several types of alcohol and liqueurs. Brandies can be divided into grape brandies, fruit brandies, fruit pomace brandies, and special brandies. Liqueurs can be divided into herbal liqueurs, fruit liqueurs, flavored liqueurs, brandy liqueurs and the like. Both brandies and liqueurs are very popular alcoholic beverages, and they are produced from various types of fruits and plants through fermentation and distillation processes. Brandies and liqueurs have a characteristic fruit taste, and the fruit used in their production depends primarily on the climate in question, i.e. on which fruit thrives in that climate. Brandies and liqueurs made from apples, pears, plums, cherries, and some berries are characteristic of the climate of the Republic of Croatia. The production of brandy and berry liqueur is somewhat rarer in this climate, but when it is produced, raspberries, blackberries and aronia are mostly used. Grape brandies are obtained by distilling grape pomace or overripe grape juice. The taste and smell of this type of strong alcoholic beverages is very distinctive and unique, and depends not only on the fruit used, but also on the concentration and type of volatile components that are present. Compared to other strong alcoholic beverages, fruit brandies contain the highest concentrations of volatile components.
Keywords
rakije
likeri
proizvodnja pića
fermentacija
destilacija
Keywords (english)
brandies
liqueurs
beverage production
fermentation
distillation
Language croatian
URN:NBN urn:nbn:hr:262:352991
Study programme Title: Plant Production; specializations in: Farming, Horticulture Course: Horticulture Study programme type: professional Study level: undergraduate Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva)
Type of resource Text
File origin Born digital
Access conditions Access restricted to students and staff of home institution
Terms of use
Created on 2022-11-30 10:27:18