20.500.12556/RUL-179137 Vpliv vrste bentonita na sproščanje kovinskih ionov in aromo belega vina The influence of bentonite type on the release of metal ions and the aroma of white wine Namen magistrskega dela je bil ugotoviti vpliv šestih različnih komercialnih bentonitov ter časa njegovega dodatka na sproščanje kovinskih ionov in aromo mladega belega vina sorte laški rizling. Uporabljene so bile različne vrste bentonitov, natrijevi, kalcij-natrijevi, kalcijevi ter aktivirani kalcijevi bentoniti, kateri so bili dodani v treh časovnih točkah, v mošt, med fermentacijo in po končani fermentaciji. Vsebnost kovinskih ionov smo določili z metodo ICP-MS ter aromatične spojine s pomočjo metode SPME-GC/MS. V eksperiment smo vključili tudi simulirano staranje vina s pomočjo povišane temperature, da smo določili vpliv dodatka bentonita ter časa dodatka na staranje vina in izgubo sadnosti. Rezultati so jasno pokazali, da ima čas dodatka bentonita ključen vpliv na sproščanje kovinskih ionov. Dodatek med fermentacijo je pokazal najvišje vrednosti železa (1240,7 µg/L) in aluminija (720,9 µg/L). Najnižje vrednosti železa, ki je znan oksidant, pa so pokazale vrednosti pri dodatku natrijevega bentonita. Prav tako je bila najnižja vrednost bakra z vrednostjo 18,3 µg/L izmerjena pri natrijevem bentonitu, dodanem med fermentacijo. Aromatski profil, ki smo ga ocenjevali na podlagi sedmih skupin hlapih komponent, je bil najbolje ohranjen pri dodatku natrijevega bentonita med potekom alkoholne fermentacije. Po simuliranem staranju vina so se koncentracije povišale pri etilnih estrih maščobnih kislin, aromatičnih estrih in pri višjih alkoholnih acetatih, ki pomembno vplivajo na sadnost belega vina. Nasprotno je dodatek kalcijevega bentonita v mošt povzročil najvišje izgube aromatičnih spojin. Po rezultatih sklepamo, da je najbolj optimalna kombinacija za ohranitev profila arom ter zmanjšano prisotnost določenih kovinskih ionov, ki delujejo kot katalizatorji oksidacije, dodatek natrijevega bentonita med potekom alkoholne fermentacije. The aim of this master’s thesis was to determine the influence of six different commercial bentonites and the timing of their addition on the release of metal ions and the aroma of young white wine made from the Laški rizling variety. Different types of bentonites were applied—sodium, calcium-sodium, calcium, and activated calcium bentonites—each added at three different stages: to the must, during alcoholic fermentation, and after fermentation. Metal ion concentrations were determined using ICP-MS, while volatile aromatic compounds were analyzed using HS/SPME-GC/MS. The experiment also included simulated wine aging at elevated temperatures to assess the influence of bentonite type and timing on wine aging and loss of fruitness. The results clearly showed that the timing of bentonite addition has a key influence on the release of metal ions. Addition durig fermentation showed the highest values of iron (1240.7 µg/L) and aluminium (720.9 µg/L). The lowest values of iron, which is known oxidant, were shown by the values of addition of sodium bentonite. Similarly, the lowest copper content (18.3 µg/L) was also observed with sodium bentonite added during fermentation. The aromatic profile was evaluated based on seven groups of volatile compounds and was best preserved with the addition of sodium bentonite during alcoholic fermentation. After simulated aging of the wine, the concentrations increased in ethyl esters of fatty acids, aromatic esters and higher alcohol acetates, which significantly affect the fruitiness of white wine. On the contrary, the addition of calcium bentonite to the must caused the highest loss of aromatic compounds. According to the results, we conclude that the most optimal combination for preserving the aromatic profile and reducing the presence of certain metal ions that act as oxidation catalysts is the addition of sodium bentonite during alcoholic fermentation. bentoniti belo vino aromatične spojine kovinski ioni staranje vina aroma bentonites white wine aromatic compounds metal ions wine aging aroma true false false [M. Pečarič] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2026-02-06 07:16:02 2026-02-06 07:16:08 2026-02-12 04:35:32 0000-00-00 00:00:00 2026 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 663.25:663.221:543.61 278879 267564291 56233.pdf 56233.pdf 1 6061DD29E3B737F07C9E5C57794DBF5B 56f92cac75adcf5df33c387c8f21327e21b6453b6a3965e47cd286ca19ba5a0b 39e0b0b5-0323-11f1-a1ba-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=227348 Biotehniška fakulteta 0 0 0