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Title:Vpliv različnih enoloških pripravkov za kemijski razkis na kemijsko sestavo vina : diplomsko delo
Authors:ID Lukman, Janez (Author)
ID Valdhuber, Janez (Mentor) More about this mentor... New window
ID Pulko, Borut (Comentor)
Files:.pdf Lukman.pdf (1,04 MB)
MD5: B602662C2E321DAE82DEC17CE7E4C66A
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:V določenih letnikih lahko zaradi neugodnih vremenskih razmer pride do previsokih vsebnosti skupnih titracijskih kislin v vinu. Postopek kemijskega razkisa omogoča ustrezno zmanjšanje kisline za kasnejšo višjo kakovost vina. Namen diplomskega dela je bil preučiti vpliv različnih enoloških pripravkov za kemijski razkis, in sicer kalcijevega karbonata (CaCO₃) in kalijevega hidrogenkarbonata (KHCO₃), na kemijsko sestavo vina sorte Chardonnay. V raziskavi smo spremljali spremembe pH-vrednosti, vsebnosti skupnih titracijskih kislin, vinske kisline ter temperature nasičenja vina pri različnih dozah uporabljenih pripravkov. Rezultati so pokazali, da oba pripravka učinkovito znižujeta skupno kislost vina in zvišujeta pH-vrednost, pri čemer je bil CaCO₃ izrazitejši pri zmanjševanju vinske kisline in temperature nasičenja ter s tem na boljšo stabilnost vina, KHCO₃ pa je imel močnejši vpliv na dvig pH. Ugotovitve potrjujejo, da je izbira ustreznega enološkega pripravka in njegovega odmerka ključna za ohranjanje ravnovesja med kislostjo, stabilnostjo in kakovostjo vina.
Keywords:vino, kemijski razkis, organske kisline, ph-vrednost, stabilizacija vina.
Place of publishing:Maribor
Place of performance:Maribor
Publisher:J. Lukman
Year of publishing:2026
Number of pages:1 spletni vir (1 datoteka PDF (VII, 21 str.))
PID:20.500.12556/DKUM-97001 New window
UDC:663.2(043.2)=163.6
COBISS.SI-ID:280257283 New window
Publication date in DKUM:05.06.2026
Views:173
Downloads:9
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:11.02.2026

Secondary language

Language:English
Title:Impact of different oenological for chemical deacidification on the chemical composition of wine
Abstract:wine, chemical deacidification, organic acids, pH value, wine stabilization.
Keywords:In certain vintages, adverse weather conditions can lead to excessively high total acidity in wine. The chemical deacidification process allows for an appropriate reduction of acid for subsequent higher wine quality. The purpose of the diploma thesis was to examine the influence of various oenological preparations for chemical deacidification, namely calcium carbonate (CaCO₃) and potassium hydrogen carbonate (KHCO₃), on the chemical composition of Chardonnay wine. In the study, we monitored changes in pH value, total acidity, tartaric acid and saturation temperature of wine at different doses of the agents used. The results showed that both preparations effectively reduced the total acidity of the wine and increased the pH value, with CaCO₃ being more pronounced in reducing tartaric acid and saturation temperature and thus improving wine stability, while KHCO₃ had a stronger effect on increasing the pH. The findings confirm that the selection of the appropriate oenological preparation


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