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Title:Izdelava in senzorično vrednotenje vinskih želejev : diplomsko delo
Authors:ID Karner, Tjaša (Author)
ID Unuk, Tatjana (Mentor) More about this mentor... New window
Files:.pdf VS_Karner_Tjasa_2023.pdf (1,87 MB)
MD5: F29B3B18028CE94E84505270ACE87C33
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
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/produkt
Place of publishing:Maribor
Place of performance:Maribor
Publisher:T. Karner
Year of publishing:2023
Number of pages:1 spletni vir (1 datoteka PDF (VIII, 40 str.))
PID:20.500.12556/DKUM-85974 New window
UDC:663.2:664.856:543.92(043.2)=163.6
COBISS.SI-ID:172139523 New window
Publication date in DKUM:14.11.2023
Views:536
Downloads:28
Metadata:XML DC-XML DC-RDF
Categories:FKBV
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:22.09.2023

Secondary language

Language:English
Title:Production and sensory evaluation of wine yellies
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.
Keywords:wine, jelly, sensory evaluation, product


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