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Rakija od voća je jako alkoholno piće proizvedeno isključivo alkoholnom fermentacijom i destilacijom mesnatih plodova voća ili mošta od voća, bobica ili zelenih dijelova, destilirano na manje od 86 % vol. alkohola tako da ima miris i okus destilirane sirovine. Cilj predloženog rada je istražiti utjecaj odabranih komercijalnih kvasaca roda Saccharomyces i ne-Saccharomyces vinskih kvasaca, korištenih tijekom alkoholne fermentacije, na pojedine hlapljive spojeve srednjeg toka destilata dobivenog destilacijom vina od jabuke odnosno vina od sibirske borovnice. Najveća koncentracija alkohola etanola kod destilata sibirske borovnice se postiže korištenjem mješovite kulture kvasaca ALPHA TD (Torulaspora delbrueckii) (Zymaflore®, Laffort, FR) i FX10. Dok se kod destilata jabuke najveća koncentracija alkohola etanola postiže korištenjem kvasca 011 BIO (Zymaflore®, Laffort, FR). Fruit brandy is a strong alcoholic drink produced exclusively by alcoholic fermentation and distillation of fleshy fruits or most of fruit, berry or green parts, distillled to less than 86% alcohol by volume so that it has the smell and taste of the distilled raw material. The aim of the study was to investigate the influence of selected Saccharomyces and non-Saccharomyces wine yeast, used during fermentation, on certain volatile compounds of the middle stream of fine spirit obtained by distillation of apple wine and haskap wine. The highest concentration of alcohol at haskap distillate is achived by mixed culture of yeast ALPHA TD (Torulaspora delbrueckii) (Zymaflore®, Laffort, FR) and FX10. While with apple distillate the highest concentration is achived by yeast 011 BIO (Zymaflore®, Laffort, FR). |
