diplomsko delo
Tjaša Karner (Author), Tatjana Unuk (Mentor)

Abstract

V diplomskem delu smo iz vina Nadvojvoda, polsuhe zvrsti, ki ga pridelujejo na posestvu Fakultete za kmetijstvo in biosistemske vede na Meranovem, pripravili vinske želeje, za kar smo uporabili različna sredstva za želiranje (goveja želatina, instant želatina, proizvajalec Dr. Oetker, Želin, proizvajalec Podravka, želatina v lističih, proizvajalec Dr. Oetker, Džemfix/Gelfix Super plus, proizvajalec Dr. Oetker) v različnih odmerkih. Ponudili smo jih v ocenjevanje treniranim pokuševalcem na UM FKBV, ki so analitično in opisno ocenili videz, vonj, čvrstost, okus ter pookus vsakega vzorca. Ugotovili smo, da je za pripravo želeja iz vina ob dodatku 10 dag sladkorja na 0,5 L vina najbolj primerna želatina v lističih, in sicer v odmerku 4 listi želatine na 0,5 L vina. Ta kombinacija vina in želirnega sredstva rezultira v izdelku, ki je dobre konsistence, bister, svežega okusa in polnega pookusa. Zaradi izrazite motnosti in kašaste teksture se je kot najmanj primerno sredstvo za pripravo vinskega želeja izkazalo sredstvo Džemfix/gelfix

Keywords

vino;žele;senzorično ocenjevanje;izdelek;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKBV - Faculty of Agriculture
Publisher: [T. Karner]
UDC: 663.2:664.856:543.92(043.2)=163.6
COBISS: 172139523 Link will open in a new window
Views: 36
Downloads: 0
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Other data

Secondary language: English
Secondary title: Production and sensory evaluation of wine yellies
Secondary abstract: Wine jellies from Nadvojvoda, a semi-dry wine, produced on the estate of the Faculty of Agriculture and Life Sciences at Meranovo were produced. Various gelling agents (beef gelatin, instant gelatin, produced by Dr. Oetker, Želin, produced by Podravka, gelatin in sheets, produced by Dr. Oetker, Džemfix/Gelfix Super plus, produced by Dr. Oetker) were used in different doses for this purpose. The jellies were then offered for evaluation to trained tasters at the University of Maribor, Faculty of Agriculture and Life Sciences. These tasters conducted analytical and descriptive assessments of the appearance, aroma, firmness, taste, and aftertaste of each sample. We found that for making wine jelly with the addition of 10 grams of sugar per 0.5 liters of wine, gelatin sheets are most suitable, specifically at a dosage of 4 gelatin sheets per 0.5 liters of wine. This combination of wine and the gelling agent resulted in a product with a good consistency, proper clarity, fresh taste, and a full aftertaste. Due to the pronounced cloudiness and a pasty texture, Džemfix/gelfix was found to be the least suitable agent for making wine jelly
Secondary keywords: wine;jelly;sensory evaluation;product;Univerzitetna in visokošolska dela;
Type (COBISS): Bachelor thesis/paper
Thesis comment: Univ. v Mariboru, Fak. za kmetijstvo in biosistemske vede
Pages: 1 spletni vir (1 datoteka PDF (VIII, 40 str.))
ID: 19966811