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Optimizacija tehnološkog procesa proizvodnje prepečenice od šljivovog vina tipa Pruvin

Optimisation of technological processes of production of brandy made from Pruvin type of plum wine

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2019
Disertacija.pdf (6.388Mb)
IzvestajKomisije22518.pdf (356.6Kb)
Author
Ljekočević, Marko
Mentor
Nikićević, Ninoslav
Committee members
Nikšić, Miomir
Veličković, Milovan
Tešević, Vele
Petrović, Aleksandar
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Abstract
Uobičajen način proizvodnje voćnih rakija podrazumeva mehaničko usitnjavanje ploda voća, alkoholnu fermentaciju voćnog kljuka i njegovu destilaciju. Jedino se pri proizvodnji rakije od jabuka povremeno praktikuje presovanje kljuka radi izdvajanja jabučnog soka koji se podvrgava fermentaciji i kasnijoj destilaciji dobijenog vina. U svetu se na ovaj način već odavno proizvodi jedna od najpoznatijih i svetski priznata rakija Kalvados...
The usual manner of fruit brandy production, includes fruit shredding or crushing, fermentation of the fruit mash, and its distillation. Only the production of apple brandy occasionally applies mash pressing to separate the apple juice that undergoes fermentation and further distillation of the obtained wine. One of the most world famous brandy produced in this manner is well known Calvados...
Faculty:
University of Belgrade, Faculty of Forestry
Date:
23-12-2019
Keywords:
šljiva / plum / Trnovača / Crvena ranka / Požegača / fruit wines / procedure (methods) / Pruvin / plum brandy / strong brandy (prepečenica) / wine distillate / Trnovača / Crvena ranka / Požegača / voćna vina / postupak / Pruvin / šljivovica / prepečenica / vinski destilat
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_nardus_12315
URI
http://eteze.bg.ac.rs/application/showtheses?thesesId=7419
https://nardus.mpn.gov.rs/handle/123456789/12315
https://fedorabg.bg.ac.rs/fedora/get/o:21896/bdef:Content/download
http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=51950607

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