Kakovostne lastnosti sadnega žganja pridobljenega iz različnih kultivarjev kakija : magistrsko delo = Quality parameters of fruit brandy from various persimmon cultivars : master of science thesis
Zavrtanik, Mateja
Spremljali smo biokemijske spremembe med alkoholno fermentacijo pri temperaturah 15°C, 20°C, 25°C, brez ali z dodanimi izbranimi kvasovkami pri šestiv različnih kultivarijih kakija. Merili smo ...trdoto, suho snov, vsebnost sladkorjev, kislin, acetaldehida, etanola in pH plodov pred in po alkoholni fermentaciji. Med fermentacijo smo spremljali sproščanje CO2, razgradnjo skupnih in posameznih sladkorjev in nastajanje kislin in glicerola. V destilatih smo določali vsebnost skupnih kislin, aldehidov, estrov, metanola, etanola in višjih alkoholov ter jih organoleptično ocenili. Najboljši potek fermentacije je bil pri temperaturi 20°C - 25°C z dodanimi izbranimi kvasovkami. Najvišjo oceno je dosegel destilat kultivarja Kurokuma, ki je vseboval najmanj kislin in aldehidov.
Type of material - master's thesis
Publication and manufacture - Ljubljana : [M. Zavrtanik], 1995
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