20.500.12556/DKUM-97079 Vpliv temperature fermentacije na kemijsko sestavo in senzorično kakovost sorte ranina diplomsko delo Impact of fermentation temperature on the chemical composition and sensory quality of the cv. ranina wine V diplomskem delu smo raziskovali vpliv treh različnih fermentacijskih temperatur (14 °C, 18 °C in 22 °C) na kemijsko sestavo in senzorično kakovost vina sorte 'Ranina'. Rezultati so pokazali, da fermentacija pri višjih temperaturah poteka hitreje. V kemijski sestavi vina je nižja temperatura fermentacije (14 °C) vplivala na nižje vsebnosti reducirajočih sladkorjev, pH-vrednosti, skupnih titracijskih kislin, jabolčne kisline in hlapnih kislin ter višje vrednosti prostega SO2. Pri senzorični oceni kakovosti vina je nižja temperatura fermentacije (14 °C) vplivala na svetlejšo barvo vina, višjo kakovost vonja, bolj izraženo sadnost vonja, bolj izraženo sortnost, boljšo polnost okusa, bolj izraženo svežino in višjo skupno oceno kakovosti vina. This thesis explores the impact of three different fermentation temperatures (14 °C, 18 °C, and 22 °C) on the chemical composition and sensory quality of wine produced from the 'Ranina' grape variety. The results show that higher temperatures lead to a faster fermentation process. In the chemical composition of the wine, the lower fermentation temperature (14 °C) influenced lower contents of reducing sugars, pH value, total acidity, malic acid, volatile acids, and higher values of free SO2. In the sensory assessment of wine quality, the lower fermentation temperature (14 °C) influenced lighter wine color, higher quality of aroma, more pronounced fruitiness of aroma, more pronounced varietal aroma, better fullness of taste, more pronounced freshness, and a higher overall wine quality score. ranina temperatura fermentacije kemijska sestava vina senzorična kakovost vina Ranina fermentation temperature chemical composition of the wine sensory quality true true false J. Peršak Slovenski jezik Angleški jezik Diplomsko delo/naloga 2026-02-17 07:21:54 2026-06-17 11:30:41 2026-06-26 08:53:27 0000-00-00 00:00:00 2026 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (VIII, 38 str.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 663.2:543.92(043.2)=163.6 280244483 VS_Persak_Jure_2026.pdf VS_Persak_Jure_2026.pdf 1 B8B19ED849788592FE3F77E0464296B0 910520eb1619fbc5eab52dfb1fef7e69173b391aaaa3e0174dac1e2ef392ed0f 8740ca30-6a2e-11f1-87c9-00155d580e34 https://dk.um.si/Dokument.php?lang=slv&id=207235 Fakulteta za kmetijstvo in biosistemske vede 0 0 0