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Title:Testiranje bentonitov v pridelavi vina
Authors:ID Fideršek, Aleksander (Author)
ID Valdhuber, Janez (Mentor) More about this mentor... New window
Files:.pdf VS_Fidersek_Aleksander_2018.pdf (781,36 KB)
MD5: 24BB956108E44CC4F5D43AED076F2B75
PID: 20.500.12556/dkum/b8465195-6765-40d2-840f-845d3084efaf
 
Language:Slovenian
Work type:Bachelor thesis/paper
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Na Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo Fakultete za kmetijstvo in biosistemske vede smo v laboratorijskih poskusih preizkušali nekatere komercialne bentonite, ki se uporabljajo za stabilizacijo termolabilnih beljakovin. Testirali smo jih glede na učinkovitost odstranjevanja termolabilnih beljakovin, odstotek usedline, vpliv na bistrenje, zmožnost vpijanja vode in vpliv na kakovost vina. Ugotovili smo, da so pH vrednosti različne tudi pri bentonitih s podobno sestavo in da med količino potrebnega bentonita ter pH vrednostmi obstaja močno inverzno razmerje. Najvišji za stabilizacijo potreben odmerek se je pokazal pri bentonitu NaCalit, največ usedline pa tvorita Bentogran in Puranit. Pri testiranju vpliva na bistrost so se bolje izkazali bentoniti z višjim deležem natrija, ugotovili pa smo tudi, da nekateri bentoniti negativno vplivajo na organoleptične lastnosti vina.
Keywords:bentonit, enološko sredstvo, kakovost vina
Place of publishing:Maribor
Year of publishing:2018
PID:20.500.12556/DKUM-70626 New window
NUK URN:URN:SI:UM:DK:PCKPYR4Q
Publication date in DKUM:25.07.2018
Views:2340
Downloads:102
Metadata:XML DC-XML DC-RDF
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:31.05.2018

Secondary language

Language:English
Title:Bentonite testing for winemaking
Abstract:Some commercial bentonites used for protein stabilisation were tested at laboratories of the University Centre for Viticulture and Enology Meranovo. They were tested for their effectiveness of removing thermosoluble proteins, the percentage of sediment, the impact on clarification, the ability of water absorption and the impact on wine quality. It was discovered that the pH values are different for bentonites with similar composition and that there is a strong inverse relationship between the amount of required bentonite and the pH values. The highest dose of bentonite was shown for NaCalit, while the greatest amount of sediment was produced by Bentogran and Puranit. Bentonites with a higher proportion of sodium have been shown to be more effective at clarifying. It has also been found out that some bentonites have a negative effect on organoleptic properties of the wine.
Keywords:bentonite, enological product, wine quality


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