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Title:
Vpliv načina predelave grozdja na kemijsko sestavo vina
Authors:
ID
Kren, Miha
(
Author
)
ID
Valdhuber, Janez
(
Mentor
)
More about this mentor...
Files:
VS_Kren_Miha_2017.pdf
(938,48 KB)
MD5: 5C10A303353070D0A8C5A6BC82230058
PID:
20.500.12556/dkum/f21590a1-54f5-4cc6-8c85-cd80c0958106
Language:
Slovenian
Work type:
Bachelor thesis/paper
Organization:
FKBV - Faculty of Agriculture and Life Sciences
Abstract:
Vinske vzorce belih vin letnika 2015 smo analizirali glede na različne načine predelave grozdja. grozdja. Spremenljivke so bile stiskanje celega, drozganega in pecljanega grozdja v pnevmatski ali mehanski stiskalnici. Analize kemijske sestave delno potrjujejo vpliv večje mehanske obremenitve grozdja na višji pH in nižje skupne kisline ter višje vsebnosti vezanega SO2. Stiskanja celega grozdja v pnevmatski stiskalnici vodi v manjšo fenolno obremenitev vina, kar potrjuje specifična določitev katehinov. Analiza skupnih fenolov ne pokaže izraženega vpliva in je verjetno bolj primerna za rdeča vina. POM test vizualno potrjuje določitve katehinov.
Keywords:
predelava grozdja / kemijska sestava vina / fenoli / katehini
Place of publishing:
Maribor
Year of publishing:
2017
PID:
20.500.12556/DKUM-68148
NUK URN:
URN:SI:UM:DK:BRH7TZMF
Publication date in DKUM:
22.09.2017
Views:
1716
Downloads:
142
Metadata:
Categories:
FKBV
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Licences
License:
CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:
http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:
The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:
11.09.2017
Secondary language
Language:
English
Title:
The effects of different grape processing technologies on chemical characteristics of wine
Abstract:
We analyzed white wine samples from the year 2015 according to different ways of wine processing. The variables were pressing of whole grapes, crushed and destemmed grapes in pneumatic or mechanic presses. The analysis of chemical composition partially confirms the influence of grater mechanic impact on grapes on higher pH and lower total acidity as well as higher concentrations of bound SO2. The pressing of whole grapes in a pneumatic press leads to smaller impact of phenols on wine, which is confirmed by the specific determination of catehins. The analysis of total phenols does not show the expressed influence and is likely to be more suitable for red wines. POM test visually confirms the determination of catehins.
Keywords:
grape processing / chemical composition of wine / phenols / catehins
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