20.500.12556/DKUM-99932 Primerjava kakovosti različno staranih vrst vinjaka Comparison of the quality of differently aged types of brandy V diplomskem delu smo primerjali kakovost različno staranih vrst vinjaka, shranjenih v hrastovih sodih in steklenicah. Namen raziskave je bil ugotoviti, kako način staranja vpliva na fizikalno-kemijske in senzorične lastnosti vinjaka. Določali smo gostoto, volumski delež alkohola, skupno kislost izraženo kot ocetna kislina, barvo ter vsebnost izbranih alkoholov in aldehidov z metodo plinske kromatografije s plamensko-ionizacijskim detektorjem (GC-FID). Rezultate instrumentalnih analiz smo primerjali z organoleptično analizo. Rezultati so pokazali, da imajo vzorci, starani v hrastovih sodih, praviloma intenzivnejšo barvo kot vzorci, shranjeni v steklenicah. Največja absorbanca je bila izmerjena pri valovni dolžini 436 nm, kar kaže na izrazitejšo rumeno-zlato obarvanost starejših vzorcev. Med destilacijo se je volumski delež alkohola povečal, gostota pa zmanjšala. Med posameznimi vzorci so bile ugotovljene tudi razlike v kislosti, izračeni kot ocetna kislina, pri čemer so imeli vzorci, starani v hrastovih sodih, praviloma višje vrednosti kot vzorci shranjeni v steklenicah. Analiza hlapnih spojin je pokazala prisotnost različnih alkoholov, medtem ko acetaldehid v nobenem vzorcu ni bil zaznan. Organoleptična analiza je pokazala, da so bili vzorci, starani v hrastovih sodih, ocenjeni kot aromatsko bogatejši in kompleksnejši. Na podlagi rezultatov lahko zaključimo, da način staranja pomembno vpliva na kemijsko sestavo in senzorične lastnosti vinjaka. Rezultati diplomskega dela prispevajo k boljšemu razumevanju procesov, ki potekajo med staranjem vinjaka, ter omogočajo boljše vrednotenje kakovosti končnega proizvoda. This bachelor's thesis compares the quality of differently aged brandies stored in oak barrels and glass bottles. The aim of the study was to investigate how the ageing process affects the physicochemical and sensory properties of brandy. Density, alcohol content, total acidity expressed as acetic acid, colour and the content of selected alcohols and aldehydes were determined using gas chromatography with a flame ionization detector (GC-FID). Instrumental results were compared with sensory analysis. The results showed that brandies aged in oak barrels generally exhibited a more intense colour than samples stored in glass bottles. The highest absorbance was measured at a wavelength of 436 nm, indicating a more pronounced golden-yellow colour in aged samples. During distillation, the alcohol content increased, while density decreased. Differences in total acidity between the samples were also observed. The analysis of volatile compounds confirmed the presence of various alcohols, whereas acetaldehyde was not detected in any sample. Sensory analysis showed that barrel-aged samples were perceived as richer and more complex in aroma. The results indicate that the ageing method significantly affects the chemical composition and sensory properties of brandy. This study contributes to a better understanding of the processes occurring during brandy ageing and provides additional insight into the evaluation of brandy quality. vinjak staranje GC-FID hlapne spojine organoleptična analiza kakovost brandy ageing GC-FID volatile compounds sensory analysis quality true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2026-08-31 10:43:53 2026-09-22 12:37:18 2026-09-23 03:08:37 0000-00-00 00:00:00 2026 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 VS_Volavsek_Maja_2026.pdf VS_Volavsek_Maja_2026.pdf 1 351A64C95844CFD7DAC30D8A69BC31A4 77090e46ec133f3a27683f2bf66a21fa0daf8c3affd2d67693d6ca42dbfb6847 6a9acda4-b664-11f1-9ea3-00155d0001be https://dk.um.si/Dokument.php?lang=slv&id=213123 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0