20.500.12556/DKUM-60688 Vpliv čiščenja reduktivnih vonjev z bakrovimi pripravki na ostanke kovin v vinu The influence of eliminating reductive smells with copper formulations on metal residues in wine V letih 2011–2012 smo na Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo izvedli poskus pri vinih z reduktivnim vonjem, pri čemer smo določili ostanke bakra v vinu po osnovnem čiščenju in po prečiščenju s Cu-sulfatom. Za izvedbo poskusa smo izbrali 14 vzorcev vina z ugotovljenim reduktivnim vonjem. V prvi fazi poskusa smo za odstranitev vonja najprej poiskali natančen odmerek Cu-sulfata. V nadaljevanju smo teh 14 vzorcev vina prečistili tako, da smo odstranili defektni vonj in dodali še dodatne količine Cu-sulfata. Dodajali smo ga v razredih po 0,2 g/hl. S kemijsko analizo, ki temelji na uporabi atomske absorpcijske spektrofotometrije, smo določili ostanke Cu-ionov v vinu. Pri vinih, katerih smo za osnovno čiščenje uporabili srednje in nizke odmerke (do 0,4 g/hl), mejna vrednost bakra v vinu (1 mg/l) ni bila presežena. Pri dveh vzorcih vina, kjer je bilo treba dodati večje količine Cu-sulfata (0,8 g/hl), pa je ostanek bakra v vinih močno presegel zakonsko določeno mejo (1 mg/l). Pri vinih z nizkimi odmerki bakra za osnovno čiščenje (do 0,2 g/hl) lahko te prekoračimo maksimalno za 0,2 g/hL. Pri višjih odmerkih za osnovno čiščenje (nad 0,2 g/hL) vsako nadaljnje povečevanje količine čistila vodi v previsoke vsebnosti ostanka bakra v vinu. In the years 2011-2012 we carried out the experiment in wines with reductive smells at University Centre of Winemaking Meranovo, where we have been investigating copper residues in wines after initial fining, and furthermore after fining them with Cu-sulphate. We have chosen fourteen wine samples with identified reductive smells. In the phase one of the experiment, we have determined the exact dose of Cu-sulphate for fining. Then we have fined these fourteen samples by eliminating the defective smell, and then adding additional quantities of Cu-sulphate, and gradually adding additional amounts of Cu-sulphate in the amount of 0.2 g/hl. We have been adding it in the amount of 0.2 g/hl. We have determined the residues of Cu ions in wine by the means of chemical analysis, which is based upon using atomic absorption spectrophotometry. The residue values of Cu in wine after initial fining, which is used to eliminate smell disorders, in all fourteen samples have shown us that initial fining does not leave excessive amount of copper in wine. In further process with another dose of Cu-sulphate of 0.2 g/hl, the value of copper in wine exceeded legal amount of 1 mg/l. In wines, where we have used small or medium doses (0.4 g/hl), the perception threshold of copper (1 mg/l) has not been exceeded. In two wine samples, where a greater amount of Cu-sulphate had to be added (0.8 g/hl), copper residues in wine greatly exceeded legal amount of 1 mg/l. We can increase the amount of Cu-sulphate up to 0.2 g/hl in wines with small and medium amounts (0.4 g/hl) at initial fining. Each next increasing of the fining dose can lead to exceeding the copper residue value in wine. vino reduktivni vonj Cu-sulfat kemijska analiza čiščenje vina wine reductive smell Cu-sulphate chemical analysis wine fining true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2016-06-29 14:25:00 2016-07-08 08:08:52 2022-06-24 03:14:33 2019-07-11 11:55:13 2016 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:Z8ZGZHPV VS_Snurer_Valentina_2016.pdf VS_Snurer_Valentina_2016.pdf 1 3A70192C23E5D1FB03646B56B9E3BE40 d95295ccf12484e84cf2f45f4494027e86612c399e07af0b81cec3d0b6ecbea3 d0b1d26a-7c0c-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=95795 Fakulteta za kmetijstvo in biosistemske vede 0 0 0