20.500.12556/DKUM-76478 Vpliv dodajanja enoloških taninov v različnih fazah alkoholne fermentacije na fizikalno-kemijske lastnosti vina sorte 'modri pinot' Effect of oenological tannin aplication during different alcohol fermentation phases on the physical and chemical characteristics of pino noir wine Proučevali smo vpliv dodajanja treh enoloških taninov (Protanin R, Gallotanin B, Galitan Agrovin) v različnih fazah alkoholne fermentacije grozdnega soka (na začetku fermentacije, med njo in na koncu fermentacije) sorte 'Modri pinot' na vsebnost skupnih fenolov, antocianinov, taninov, mineralov ter nianso in intenziteto barve vina. Na povišanje vsebnosti skupnih fenolov je značilno vplival dodatek Gallotanina B, ki smo ga dodali med fermentacijo. Vsebnost taninov se je v primerjavi s kontrolnim vzorcem značilno zvišala ob dodatku Gallotanina B in Galitan Agrovin na koncu alkoholne fermentacije. Čas dodajanja taninov in vrsta tanina sta vplivala na nianso barve vina, na vsebnost antocianinov in na intenziteto barve vina. Najvišja vsebnost antocianinov je bila v vzorcu s Protaninom R, dodanim med alkoholno fermentacijo, kjer je bila tudi niansa barve najvišja. Največja intenziteta barve pa je bila v vzorcu s Protaninom R, ki smo ga dodali na koncu fermentacije.Vsebnost Mn, Fe in Zn v vinu je bila odvisna od časa dodajanja taninov, vsebnost Fe pa tudi od vrste dodanega tanina. The effects of applying three oenological tannins (Protanin R, Gallotannin B, Galitan Agrovin) at different stages of alcohol fermentation of the grape juice (at the beginning, in the middle and at the end of the process) of the Pinot Noir variety were studied. Total phenol content, anthocyanins, tannins, minerals and colour parameter values, as well as colour shade and intensity, were assessed. Gallotannin B, which was added during the fermentation, was found to have a significant effect on the increase in total phenol content. In comparison with the control sample, the tannin content significantly increased when Gallotannin B and Galitan Agrovin were added at the end of the alcohol fermentation process. The timing of the application of tannins and the tannin type were both found to have a significant effect on anthocyanin content, wine colour intensity and color hue. The highest anthocyanin content and color hue values was in the sample to which Protanin R was added during alcohol fermentation, and the highest colour intensity was measured in the sample to which Protaninom R was added at the end of this process. The wine’s Mn, Fe and Zn content depended on the application time of the tannins, and the Fe content depended, in addition, on the type of tannin added. enološki tanini/ antocianini/ 'Modri pinot'/ barva/ minerali oenological tannins/ anthocyanins/ Pinot Noir/ color/ minerals true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2020-06-01 06:32:56 2020-06-16 13:41:02 2022-08-09 13:36:08 2020-06-17 03:18:33 2020 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:PBUDIHRY MAG_Bracko_Urska_2020.pdf MAG_Bracko_Urska_2020.pdf 1 AED8B94D5BC43C4EE14656FB6F3DB770 18b473be2f2b584572ffb1be304d0a6d73369d7024cd78125cd7ccf0452d83f8 5a0cd9d6-7c11-11eb-bb7a-00155d0001ca 20.500.12556/dkum/57a7f498-401f-432f-b2e6-7ce2a4a2f65d https://dk.um.si/Dokument.php?lang=slv&id=142798 Fakulteta za kmetijstvo in biosistemske vede 0 0 0