In a book, bases of fruit brandies production are presented i.e. from raw material to sensory analyse of final product. A book is a manual aimed for producers of fruit brandies. Chapters comprise choice of raw material, procedures of fruit preparation, fermentation, distillation, description of possible technological failures and base of sensory analyse. Legislation from the field of fruit spirits is introduced and finally recipies for the production of some traditional slovenina liqueurs are presented.
C.02 Editorial board of a national monograph
COBISS.SI-ID: 268173568The aim of our study was to evaluate the nutritional status and to determine whether the information provided by participants via the internet was comparable to the information obtained through a paper-based food diary. We found that the nutritional status of pregnant women and breastfeeding mothers is inadequate. The most problematic was intake of folate, iron, vitamin D and iodine. In the second part of the study, 50 pregnant women were requested to fill out a 4-day paper-based and a computer-based food diary, simultaneously. In the third part of the study we investigated the relative validities of a 4-day food diary and the food frequency questionnaire among 35 breastfeeding mothers. Data were evaluated and processed again with the computer programme Prodi 5.7 Expert Plus and the results of the average daily intake of energy, nutrients, and specific food groups were compared between the two methods. Using large number of methods the determination of individual nutritional status can be more accurate.
D.09 Tutoring for postgraduate students
COBISS.SI-ID: 4232312The research was conducted to determine the influence of yeast starter culture purity, different commercial wine yeast strains and their combinations (mixed cultures), and also to examine the conditions of alcoholic fermentation (AF) (temperature and working volume) influencing the main chemical parameters, free amino nitrogen (FAN), content of GSH, hydroxycinnamic acids (HCK) and the main aromatic compounds in sauvignon blanc wines (Vitis vinifera L.) and thereby its sensory quality. Three vintages (2009-2011) of sauvignon must from the winegrowing region of Podravje were included in the research; in addition, the vinifications were performed in different working volumes (micro- and macrovinifications) and at different fermentation temperatures (lower and higher), using 13 selected yeast starter cultures. Moreover, individual must and wine compounds were quantified, using HPLC-FLD (GSH), HPLC-DAD (HCK), GC-MS (volatile thiols) and HS-SPME-GC-MS (methoxypyrazines). Starter culture purity greatly influenced the fermentation kinetics, the volatile acidity (HK) formation and the preservation of GSH in wines. The significant influence of yeast starter cultures on the content of HK, FAN, HCK, GSH and volatile thiols in wine was confirmed. The starter culture SK6 typically formed higher contents of HK, however, had lower nitrogen requirements and preserved higher contents of HCK in wines. The starter culture SK10 typically preserved higher contents of GSH in wine. The ability of individual starter culture to release volatile thiols was greatly influenced by the fermentation temperature since higher fermentation temperatures mainly resulted in wines with higher contents of 4-mercapto-4-methyl-pentan-2-on (4MMP) and 3-mercaptohexan-1-ol (3MH), and lower contents of 3-mercaptohexyl acetate (3MHA). Wines with higher contents of volatile thiols, especially 4MMP, were mostly rated higher for sensory attributes of tropical aroma and overall quality. Higher fermentation temperatures resulted in faster fermentation kinetics and consequently lower contents of GSH and HCK in produced wines. Rapid decrease of the fermentation temperature in the initial phase of AF had a negative effect on yeast metabolism reflecting in lower contents of HCK, GSH and all three volatile thiols in wines. Certain characteristics of individual starter cultures were expressed irrespective of the working volume, temperature or vintage, confirming repeatability of their characteristics in both microvinification and industrial scale. We confirmed that neither the yeast starter culture nor the working volume and nor the fermentation temperature affected the content of methoxypyrazines in wines. Based on the final contents of GSH and volatile thiols in wines, the two starter cultures were confirmed to be the most appropriate for sauvignon wine production, based on higher contents of 4MMP and 3MHA, which resulted in intense tropical aroma and better overall quality of these wines.
D.09 Tutoring for postgraduate students
COBISS.SI-ID: 4298360