20.500.12556/DKUM-16314 Vpliv dodatka enoloških taninov na kakovost in kemijsko sestavo vina 'Modri pinot' Impact of enological tanins on chemical composition and quality of 'Pinot noir' wine Leta 2010 smo preizkušali vpliv dodatka treh enoloških taninov na kakovost in kemijsko sestavo vina 'Modri pinot'. Pri kemijski sestavi vina se je vpliv dodatka taninov pokazal le pri merjenju vsebnosti skupnih fenolov. Pri meritvah taninov, antocianov in intenzitete barve razlik v primerjavi s kontrolo ni bilo. Pri senzorični analizi vina se je pokazal močan vpliv dodatka taninov. Na intenzivnost vonja je najbolj vplival tanin Structure, na kakovost vonja pa le največji odmerek dodanega tanina Superb, 6 g/hl. Vsi odmerki tanina Superb so izboljšali taninsko strukturo vina. Dodatek tanina Superb je izboljšal skupni vtis kakovosti vina pri najmanjšem in največjem odmerku, Finesse pa le pri srednjem (6 g/hl). Po primerjalni oceni po Buxbaum-u je razvidno, da so najboljše ocene kakovosti dobila vina z dodatkom tanina Superb. In the year 2010 the impact of three different enological tannins on chemical composition and wine quality of Pinot noir was tested. Considering the chemical composition of wine the addition of tannins resulted in higher content of total phenols only. As for the content of tannins or antocyanins and colour intensity no differences were observed. The tannin addition had a strong impact on the sensory evaluation of wines. Odour intensity was the strongest when adding the »Structure« tannin and odour quality was the highest when adding the biggest dose of the »Superb« tannin, the concentration being 6 g/hL. All the doses of the »Superb« tannin improved the tannin structure of wine. Better general impression of wine quality was acquired by either the highest or lowest addition of the »Superb« tannin and by moderate addition of the »Finesse« tannin (6 g/hL). The comparable sensory evaluation by the Buxbaum method showed the best quality of wines was obtained by the »Superb« tannin addition. vino kakovost kemijska sestava tanini 'Modri pinot' wine quality chemical composition tannins 'Pinot noir' true true false Slovenski jezik Angleški jezik Diplomsko delo 2010-10-11 10:51:21 2010-10-15 09:34:03 2022-04-13 08:03:41 2023-12-20 03:27:53 2010 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:CCYAPVLJ VS_Ilnikar_Ksenja_2010.pdf VS_Ilnikar_Ksenja_2010.pdf 1 DB49DB9A76DEB7A91E7EA248131E76B5 d2d0d48a17d1adc376351a43812cb756841fcb3380cb5f310d3ba12436a5bd3d 9e870f63-7c04-11eb-bb7a-00155d0001ca 20.500.12556/dkum/03f0dc46-ca46-483f-b55b-8c7655c432f8 https://dk.um.si/Dokument.php?lang=slv&id=18440 Fakulteta za kmetijstvo in biosistemske vede 0 0 0