diplomsko delo
Peter Vogrin (Avtor), Tatjana Unuk (Mentor), Tadeja Vodovnik Plevnik (Komentor), Andrej Podjavoršek (Komentor)

Povzetek

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.

Ključne besede

senzorična analiza;jabolčno vino;jabolčni sok;aromatiziranje;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.11 - Diplomsko delo
Organizacija: UM FKBV - Fakulteta za kmetijstvo in biosistemske vede
Založnik: [P. Vogrin]
UDK: 663.3:543.92(043.2)=163.6
COBISS: 75633155 Povezava se bo odprla v novem oknu
Št. ogledov: 358
Št. prenosov: 60
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Different Approaches in Cider Production
Sekundarni povzetek: 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.
Sekundarne ključne besede: sensory analysis;cider;apple juice;flavouring;
Vrsta dela (COBISS): Diplomsko delo/naloga
Komentar na gradivo: Univ. v Mariboru, Fak. za kmetijstvo in biosistemske vede
Strani: IX, 35, [3] f. pril.
ID: 13279776