FINALIZATION OF FRUIT BRANDY WITH DIFFERENT HERBAL SUPPLEMENTS

U Hrvatskoj se rakije najčešće proizvode od šljiva, grožđa ili ostataka od prerade grožđa krušaka i jabuka. Također je tradicija da se u destilate dodaju različiti biljni dodaci ili dodaci voćnih plodova. U ovom radu prikazani su rezultati finalizacije voćnih rakija jabuke i šljive sa sljedećim biljnim dodacima: pelin, rogač, dunja, borove iglice, metvica. Svaka rakija s biljnim dodatkom dobiven je postupkom maceracije, odnosno odležavanjem destilata u određenim biljnim plodovima, cvjetovima ili listovima s razlogom ekstrahiranja aromatskih spojeva iz biljnog dodatka. Na osnovu analiza gotovih proizvoda donešeni su zaključci o uspješnosti postupka finalizacije voćnih rakija s različitim biljnim dodacima.In Croatia, spirits are usually made of plums, grapes or of grape pear and apple processing residue. Traditionally various herbal or fruit additives are added to the distillate. This report analyses the finalising process of fruit spirit production using apple and plum with the following herbal additives: wormwood, carob, quince, young pine needles, and mint. All spirits with herbal additives are prepared using maceration, i.e. resting the distillate in particular herbs (its fruits, flowers, leaves) in order to extract aromatic correlations between the various herbal additives. The report also provides conclusion on the finalising processes of the fruit spirits using different herbal additives based on end product analysis