diplomsko delo
Peter Vogrin (Author), Tatjana Unuk (Mentor), Tadeja Vodovnik Plevnik (Co-mentor), Andrej Podjavoršek (Co-mentor)

Abstract

Na Fakulteti za kmetijstvo in biosistemske vede je bil v sodelovanju s KGZ Maribor in Biotehniško šolo Maribor izveden poskus, v katerem smo pri potencialnih potrošnikih različnega spola in starosti ugotavljali všečnost različno pripravljenih jabolčnih vin. Surovina za izdelavo bistrega jabolčnega soka in jabolčnega vina so bila jabolka sorte 'Idared'. Uporabljena dodatka jabolčnemu vinu sta bila rektificiran sladkor (v 1 % in 2 % koncentraciji) in jabolčni sok (v 15 % in 30 % koncentraciji), kontrolo je predstavljalo jabolčno vin brez dodatkov. Dodatno je bil vsem navedenim obravnavanjem dodan ogljikov dioksid. Izvedena je bila hedonska senzorična analiza, kjer so pokuševalci ocenjevali bistrost, barvo, čistost vonja, intenzivnost vonja, čistost okusa, intenzivnost okusa, svežino in pookus ter podali skupno oceno. Rezultati so pokazali, da je vpliv spola pokuševalca na spremljane parametre minimalen (potrjen le pri oceni intenzivnosti vonja), vpliv starosti pokuševalca pa se je odrazil pri oceni parametrov barva, čistost vonja in intenzivnost vonja. Izmed vseh pokuševalca vzorcev sta najvišjo oceno dobila vzorca, kjer je bil jabolčnemu vinu dodan jabolčni sok (neodvisno od koncentracije), ob tem pa je dodatek CO2 pri vseh obravnavanjih povišal skupno oceno vzorca, predvsem na račun svežine in polnosti okusa.

Keywords

senzorična analiza;jabolčno vino;jabolčni sok;aromatiziranje;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKBV - Faculty of Agriculture
Publisher: [P. Vogrin]
UDC: 663.3:543.92(043.2)=163.6
COBISS: 75633155 Link will open in a new window
Views: 358
Downloads: 60
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Other data

Secondary language: English
Secondary title: Different Approaches in Cider Production
Secondary abstract: At the Faculty of Agriculture and Life Sciences, in cooperation with KGZ Maribor and Biotechnical school Maribor, an experiment was performed in which we determined the palatability of differently prepared ciders for potential consumers of different genders and age. The raw material for the production of clear apple juice and cider were apples cv. 'Idared'. The additives used in the production were rectified sugar (in 1% and 2% concentration) and apple juice (in 15% and 30% concentration), the control represented cider without additives. In addition, carbon dioxide has been added to all of the above treatments. A hedonic sensory analysis was carried out where the testers assessed clarity, colour, purity of the smell, intensity of the smell, purity of the taste, intensity of the taste, freshness and aftertaste and gave an overall score. The results showed that the influence of the gender of the testers on the monitored parameters was minimal (only in the parameter intensity of the smell), while the influence of the age of the tester was reflected on the colour, purity of the smell and intensity of the smell. Of all the samples tested, the two with the highest scores were those where apple juice was added to the cider (regardless of the concentration), while the addition of CO2 increased the overall score of the sample in all treatments, mainly at the expense of freshness and fullness of the flavour.
Secondary keywords: sensory analysis;cider;apple juice;flavouring;
Type (COBISS): Bachelor thesis/paper
Thesis comment: Univ. v Mariboru, Fak. za kmetijstvo in biosistemske vede
Pages: IX, 35, [3] f. pril.
ID: 13279776