Karlovac University of Applied Sciences. The Department of Safety and Protection.
Abstract
Viski je žitna rakija s karakterističnim okusom i mirisom koji je poslijedica korištene sirovine i tehnologije. Proizvodi se pretežno od ječmenog slada, raži, te kukuruza i pšenice. Mora sadržavati najmanje 43 % vol. etanola. Proces proizvodnje viskija odvija se u pet koraka; proizvodnja slada, gnječenje, fermentacija, destilacija i vrenje. U procesu vrenja viski stoji u hrastovim bačvama zapremnine oko 2300 litara koja viskiju daje specifičnu boju. Ovisno o proizvođaču stoji minimalno dvije godine, pa na više. S obzirom da viski sazrijeva samo u bačvi, a ne u boci „dob“ viskija je vrijeme između vrenja i punjenja u boce.Whiskey is a grain brandy with a characteristic taste and scent that is the result of raw materials and technology used. Produced predominantly from barley malt, rye, corn and wheat. It must contain at least 43% vol. of ethanol. The whiskey production process takes place in five steps; production of malt, kneading, fermentation, distillation and fermentation. In the process of fermentation the whiskey stands in oak barrels of about 2300 liters which whiskey gives specific color. Depending on the manufacturer it needs to stand at least two years, and so on. Since whiskey matures only in the barrel, and not in the bottle „age“ of whiskey is the time between fermentation and filling in bottles
