20.500.12556/RUL-186321 Vpliv slanosti kraškega pršuta na oceno ujemanja z izbranimi vini The effect of the salinity of Kraški pršut on the evaluation of its pairing with selected wines V magistrskem delu smo preučevali vpliv različne stopnje slanosti kraškega pršuta na senzorično zaznavanje ter njegovo gastronomsko ujemanje ob sočasnem uživanju izbranega belega ali rdečega vina.Izhajali smo iz predpostavke, da slanost, kot ključni dejavnik, pomembno vpliva na všečnost, ujemanje, ravnotežje in kompleksnost kombinacije pršut-vino. Raziskava je bila izvedena v dveh delih. V prvem delu smo analizirali tri Kraške pršute ZGO z različno stopnjo slanosti in njihovo ujemanje s štirimi vini različnih sort (zeleni sauvignon, rebula, cabernet sauvignon in izbrani teran PTP). V drugem delu smo preučevali kombinacije dveh pršutov z različno stopnjo slanosti z vini sorte zeleni sauvignon različnih proizvajalcev (sauvignonasse, sauvignon vert, jakot in sauvignon-sauvignonasse). Uporabili smo fizikalno-kemijske analize za določitev osnovne sestave pršutov in parametrov vin ter deskriptivno senzorično analizo, ki jo je izvedel usposobljen panel. Rezultati so pokazali, da je slanost pršuta ključni dejavnik,ki značilno zmanjšuje všečnost, uravnoteženost in aromatsko kakovost kombinacij z vini. Pršut z optimalno stopnjo slanosti je bil v kombinacijah z vini ocenjen kot najbolj uravnotežen in všečen, medtem ko je višja slanost povečala zaznavo grenkobe in žarkosti ter zmanjšala sprejemljivost. Med vini se je cabernet sauvignon izkazal kot najprimernejša izbira za pršute vseh stopenj slanosti, medtem ko je bil pri bolj slanih pršutih posebej primeren tudi teran PTP. Rdeča vina so se izkazala za zanesljivejšo izbiro kot bela, saj njihova struktura in aromatični profil bolje uravnotežita slanost in kompleksnost pršuta. V drugem delu poskusa pa so vina sorte zeleni sauvignon različnih proizvajalcev tvorila podobne senzorične profile kombinacij s pršuti, pri čemer so bile razlike opazne predvsem v zaznavi slanosti. Kombinacija pršuta z vinom zeleni sauvignon se tako kaže kot obetavna sodobna izbira v gastronomiji. Raziskava poudarja pomen uravnotežene slanosti suhomesnatih izdelkov pri oblikovanju optimalnih gastronomskih kombinacij. In this master’s thesis, we investigated the effect of different salt levels in Kraški pršut (dry-cured ham) on sensory perception and its gastronomic pairing with selected white and red wines during simultaneous consumption. The study was based on the assumption that saltiness, as a key factor, significantly influences liking,compatibility,balance, and complexity of the ham-wine pairing. The research was conducted in two parts. In the first part, three samples of Kraški pršut PGI with different salt levels were analyzed and paired with four wine varieties (Sauvignon vert, Rebula, Cabernet Sauvignon, and Izbrani Teran PTP). In the second part, combinations of two dry-cured hams with different salt levels were evaluated with wines of the Sauvignon vert variety from different producers (Sauvignonasse, Sauvignon vert, Jakot, and Sauvignon Sauvignonasse). Physicochemical analyses were used to determine the basic composition of the hams and the parameters of the wines, alongside descriptive sensory analysis performed by a trained panel. The results showed that saltiness is a key factor that significantly reduces liking, balance, and aromatic quality of ham-wine pairings. Dry-cured ham with an optimal salt level was rated as the most balanced and most liked in combination with wines, whereas higher salt levels increased the perception of bitterness and rancidity and reduced overall acceptability. Among the wines, Cabernet Sauvignon proved to be the most suitable choice for dry-cured hams of all salt levels, while Izbrani Teran PTP was particularly appropriate for saltier samples. Red wines were generally found to be more reliable than white wines, as their structure and aromatic profile better balance the saltiness and complexity of dry-cured ham. In the second part of the study, wines of the Sauvignon vert variety from different producers produced similar sensory profiles when paired with the hams, with differences mainly observed in perceived saltiness. The pairing of dry-cured ham with Sauvignon vert thus appears to be a promising modern gastronomic option. Overall, the study highlights the importance of balanced salt levels in dry-cured meat products for achieving optimal gastronomic pairings. kraški pršut vina opisna senzorična analiza všečnost kombinacije kompleksnost uravnoteženost Kraški pršut wine descriptive sensory analysis pairing liking complexity balance true false false [T. Kobal] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2026-08-31 07:16:34 2026-08-31 07:16:44 2026-09-03 04:37:09 0000-00-00 00:00:00 2026 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.52+663.2:543.92 286471 289409283 59332.pdf 59332.pdf 1 6BAA28C4532B71FC0C84A74E19FCFA0F 37c5965ccd9520827e59bac0ea179aea0d9b100f709fe774d464e1e51d4e8e87 bb64b81d-a4fa-11f1-9b0d-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=245472 Biotehniška fakulteta 0 0 0