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undergraduate thesis
Proizvodni proces viskija
2017. urn:nbn:hr:128:704662
Pekčec, Mario
Karlovac University of Applied Sciences
The Department of Safety and Protection

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Pekčec, M. (2017). Proizvodni proces viskija (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:704662

Pekčec, Mario. "Proizvodni proces viskija." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:704662

Pekčec, Mario. "Proizvodni proces viskija." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:704662

Pekčec, M. (2017). 'Proizvodni proces viskija', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:704662

Pekčec M. Proizvodni proces viskija [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2017 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:128:704662

M. Pekčec, "Proizvodni proces viskija", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:128:704662

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Metadata
TitleProizvodni proces viskija
Title (english)PRODUCTION PROCESS OF WHISKY
AuthorMario Pekčec
MentorVuk Zlatar (mentor)
Committee memberZlatko Jurac (predsjednik povjerenstva)
Committee memberVuk Zlatar (član povjerenstva)
Committee memberIvan Štedul (član povjerenstva)
Committee memberJasna Sabljarić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Safety and Protection)
Karlovac
Defense date and country2017-07-03, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Basic Technical Sciences
Abstract
Viski je žitna rakija s karakterističnim okusom i mirisom koji je poslijedica korištene sirovine i tehnologije. Proizvodi se pretežno od ječmenog slada, raži, te kukuruza i pšenice. Mora sadržavati najmanje 43 % vol. etanola. Proces proizvodnje viskija odvija se u pet koraka; proizvodnja slada, gnječenje, fermentacija, destilacija i vrenje. U procesu vrenja viski stoji u hrastovim bačvama zapremnine oko 2300 litara koja viskiju daje specifičnu boju. Ovisno o proizvođaču stoji minimalno dvije godine, pa na više. S obzirom da viski sazrijeva samo u bačvi, a ne u boci „dob“ viskija je vrijeme između vrenja i punjenja u boce.
Abstract (english)
Whiskey is a grain brandy with a characteristic taste and scent that is the result of raw materials and technology used. Produced predominantly from barley malt, rye, corn and wheat. It must contain at least 43% vol. of ethanol. The whiskey production process takes place in five steps; production of malt, kneading, fermentation, distillation and fermentation. In the process of fermentation the whiskey stands in oak barrels of about 2300 liters which whiskey gives specific color. Depending on the manufacturer it needs to stand at least two years, and so on. Since whiskey matures only in the barrel, and not in the bottle „age“ of whiskey is the time between fermentation and filling in bottles.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:704662
Study programmeTitle: Security and Protection Studies
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka sigurnosti i zaštite (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka sigurnosti i zaštite)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-01-18 10:11:30