20.500.12556/DKUM-91322 Medene pijače in senzorično vrednotenje medenih likerjev Magistrsko delo Honey drinks and sensory evaluation of honey liqueurs V magistrskem delu smo se osredotočili na iskanje odgovora, kako na všečnost medenega likerja vpliva uporabljena vrsta medu in alkoholna stopnja likerja. Pripravili smo šest vzorcev medenih likerjev; uporabili smo akacijev, hojev in kostanjev med ter pripravili medeni liker z alkoholno stopnjo 24 in 31 vol. %. Zanimalo nas je še, kako spol in starost pokuševalcev vplivata na všečnost barve, bistrosti, vonja, konsistence, okusa, pookusa, alkoholne stopnje, izbire medu in skupnega vtis. Rezultati so pokazali, da je bil najbolj všečen medeni liker z dodatkom kostanjevega medu (ne glede na alkoholno stopnjo), ki je bil bister, jantarjevo rjave barve z zlatim odtenkom ter značilno grenkim okusom in pookusom. Zgolj minimalno slabše je bil ocenjen hojev medeni liker. Spol pokuševalcev ni imel vpliva na oceno izbranih senzoričnih parametrov medtem ko se je starost pokuševalcev potrdila kot pomemben dejavnik. Največ najnižjih ocen je prejel vzorec medenega likerja z dodatkom akacijevega medu, ne glede na alkoholno stopnjo, kar lahko povežemo z njegovo svetlo barvo in prisotno motnostjo. Uspeh pokuševalcev pri prepoznavanju v likerju uporabljene vrst medu je bil slab; pri nobenem posameznem vzorcu ni presegel 50 %. n the master's thesis, we focused on finding the answer on how the liking of honey liqueur is influenced by the type of honey used and the alcoholic strength of the liqueur. We prepared six samples of honey liqueurs; we used acacia, fir and chestnut honey and prepared honey liqueurs with 24 and 31 vol. % alcohol content. We were also interested in how the gender and age of the tasters affects the liking of colour, clarity, smell, consistency, taste, aftertaste, alcohol content, choice of honey and overall impression. The results showed that the most liked honey liqueur was the one with the addition of chestnut honey (regardless of the alcohol content), which was clear, amber-brown in colour with a golden hue and a characteristic bitter taste and aftertaste. The honey In liqueur with the fir honey was rated only slightly worse. The gender of the tasters had no influence on the assessment of the selected sensory parameters, while the age of the tasters was confirmed as an important factor. The sample of honey liqueur with the addition of acacia honey received the lowest scores, regardless of the alcohol content, which can be attributed to its light colour and the presence of turbidity. The tasters' success in identifying the type of honey used in the liqueur was poor; it did not exceed 50% for any sample medene pijače medeni likerji prepoznavanje senzorične lastnosti pokuševalec honey drinks honey liquerus identification sensory characteristics taster true true false K. Glazer Slovenski jezik Angleški jezik Magistrsko delo/naloga 2024-12-12 11:52:57 2025-01-20 10:45:41 2025-01-21 03:12:17 0000-00-00 00:00:00 0 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (IX, 51 str. , pril.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 663.83:638.16:543.92(043) 223052035 MAG_Glazer_Karin_0.pdf MAG_Glazer_Karin_0.pdf 1 9BD98237242FB3DF4B894CB0F4BBC053 9111ac67ac688b38a71f80f6791c6f6da0366770a4f5cd318fd4ffae5aeb9f55 0aba8237-b879-11ef-b21d-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=187291 Fakulteta za kmetijstvo in biosistemske vede 0 0 0