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Title:Vpliv ostanka sladkorja ob zapiranju steklenic na kakovost in kemijsko sestavo vina pet-nat : diplomsko delo
Authors:ID Podlesnik, Jernej (Author)
ID Valdhuber, Janez (Mentor) More about this mentor... New window
Files:.pdf VS_Podlesnik_Jernej_2023.pdf (944,43 KB)
MD5: C96451C1E64CA7DBBC9A78BA34A59F02
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Pet-Nat je po zelo starem postopku (fr: Pétillant naturel) samo s primarno alkoholno fermentacijo pridelano motno peneče vino. V poskusu smo primerjali vpliv različne količine prisotnih sladkorjev v moštu ob zapiranju steklenic na nekatere fizikalne in kemijske parametre končnega produkta. Ugotovljeno je bilo, da višja količina ne povretega sladkorja v trenutku zapiranja steklenic statistično značilno vpliva na: višji pritisk v steklenici, na nekoliko višji prosti SO2, na nižji končni dejanski alkohol, na višji končni ostanek sladkorja po končani fermentaciji in na večje izgube vina ob odpiranju steklenic. Razlike v količini sladkorja ob polnjenju nimajo vpliva (ali imajo minimalen vpliv) na skupni SO2, na pH in titracijske kisline ter motnost vina po odpiranju.
Keywords:vino Pet-Nat, kemijska sestava vina, tlak v steklenici.
Place of publishing:Maribor
Place of performance:Maribor
Publisher:J. Podlesnik
Year of publishing:2023
Number of pages:1 spletni vir (1 datoteka PDF (VIII, 30 str.))
PID:20.500.12556/DKUM-85438 New window
UDC:663.223:544.02(043.2)=163.6
COBISS.SI-ID:167975171 New window
Publication date in DKUM:11.10.2023
Views:722
Downloads:108
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:29.08.2023

Secondary language

Language:English
Title:Effect of bottle closing residual sugar on the quality and chemical composition of pet-nat wine d
Abstract:Pet-Nat is a cloudy sparkling wine produced using a very old process (fr: Pétillant naturel) only with primary alcoholic fermentation. In the experiment, the impact of different amounts of residual sugars present in the must upon closing the bottles on some physical and chemical parameters of the final product were evaluated. It was found that a higher amount of residual sugar at the moment of closing the bottles had a statistically significant effect on: higher pressure in the bottle, slightly higher free SO2, lower final actual alcohol, higher final residual sugars after fermentation and greater wine losses upon opening bottles. Differences in the amount of sugar at bottling had no (or minimal) effect on total SO2, on pH, total acidity and on the turbidity of the wine after opening.
Keywords:663.223:544.02(043.2)=163.6


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