Preparation and sensory evaluation of aromatised wine spirit

V diplomskem delu smo obravnavali vpliv dodane naravne arome karamela na senzorične lastnosti vinjaka. V staran vinjak smo dodali 3 različne koncentracije naravne arome karamela, ki smo jo dobili na trgu v prosti prodaji. Aroma je namenjena tako živilskim kot tudi farmacevtskim izdelkom in vsebuje naravne komponente arome karamela. Senzorično oceno smo izvedli s pomočjo uradnega panela Kmetijsko gozdarskega zavoda Nova Gorica in ocenjevalnega lista, ki smo ga povzeli iz literature. V okviru senzorične ocene je ocenjevalna komisija pripravljene vzorce ocenjevala z opisno analizo in kvalifikacijsko analizo. Med potrošniki pa smo izvedli tudi test všečnosti. Rezultati diplomske naloge nakazujejo, da dodatek izbrane naravne arome karamela vinjaku v najnižji koncentraciji (5 ml/l), ki smo ga uporabili v diplomski nalogi, najbolje pripomore k boljši aromatiki in zaokroženemu okusu. Opazili smo, da dodatek arome v vinjak navkljub odsotnosti sladkorja pripomore k večji zaznavi sladkosti v okusu in k zakrivanju zaznavanja alkohola, kar je najverjetneje botrovalo preferenčnim razlikam med moškim in ženskim okusom do izbranih alkoholnih pijač. Ženske in mlajše generacije so se na splošno odločale za bolj aromatizirane vzorce, moške pa sta bolj prepričala osnovni vzorec in vzorec z majhnim dodatkom karamele.The diploma thesis studies the impact of the added natural caramel aroma on the sensory properties of brandy. Three different concentrations of the natural caramel aroma, freely available for sale on the market, were added to aged brandy. The aroma is intended to be used in food and pharmaceutical products and contains natural components of the caramel aroma. The sensory evaluation was performed with the help of the Official Panel of the Institute of Agriculture and Forestry Nova Gorica and the evaluation sheet obtained from literature. The evaluating committee performed the sensory evaluation of the prepared samples through the descriptive analysis as well as the qualification analysis. In addition, a preference test was carried out among the consumers. The results of the thesis indicate that adding the lowest concentration (5 ml/l) of the selected natural caramel aroma to the brandy studied in diploma thesis contributes the most to the brandy\u27s better aroma and its rounded taste. It has been noted that, despite the absence of sugar, the addition of the aroma to the brandy contributes to a stronger perception of sweetness in taste and, on the other hand, to the weaker perception of alcohol, which is the most likely reason for the differences in taste preferences of the selected alcoholic drinks between men and women. Women and younger generations in general opted for more highly aromatised samples, while men were more often convinced by the basic sample and the sample with a slight addition of caramel