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Kakovostni parametri vina sorte modra frankinja v odvisnosti od časa zorenja
ID Županc, Mateja (Author), ID Wondra, Mojmir (Mentor) More about this mentor... This link opens in a new window

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Abstract
Cilj diplomskega dela je bilo ugotoviti, kateri kakovostni parametri najbolj vplivajo na ocenjevanje primernosti vina sorte modra frankinja za staranje. Opravili smo različne kemijske in senzorične analize devetih letnikov. Modra frankinja je glavna rdeča sorta v vinorodni deželi Posavje. Vino ima bogato fenolno sestavo in intenzivno barvo, kar pa mu omogoča staranje. Letniki se med seboj razlikujejo zaradi različnih klimatskih pogojev v določenem letu, kar je najbolj opazno pri vsebnosti kislin in alkoholu. S kemijskimi analizami smo ugotovili, da se s časom najbolj manjša vsebnost antocianov, prav tako se s časom manjša vsebnost žveplovega dioksida, spremeni pa se tudi ton barve, ki z rdeče z vijoličnimi odtenki prehaja v opečno. To so potrdili tudi ocenjevalci, ki so opravili senzorično analizo. Vino s staranjem izgublja bistrost in postaja prašnat, moten, z usedlino, poleg tega pa se spreminjata tudi vonj in okus, ki iz sadnega prehajata v bolj sestavljenega, zrelega. Zaključimo lahko, da je vino sorte modra frankinja primerno za staranje, saj je dovolj bogato z ekstraktom in tanini in ostane harmonično tudi po večletnem ležanju v steklenici.

Language:Slovenian
Keywords:vino, modra frankinja, kemijska sestava, senzorične lastnosti, zorenje vina, staranje vina, fenolne spojine, barva vina
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Publisher:[M. Županc]
Year:2018
PID:20.500.12556/RUL-102784 This link opens in a new window
UDC:663.253:663.256/.257:543.2/.9
COBISS.SI-ID:4942456 This link opens in a new window
Publication date in RUL:08.09.2018
Views:1531
Downloads:317
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Secondary language

Language:English
Title:Blue Franconian quality parameters depending on the time of ripening
Abstract:
The aim of this thesis was to determine which quality parameters are detrimental in assessing the suitability of Blue Franconian wine for ageing. In this thesis, chemical and sensory analyses from nine production years were elaborated. Blue Franconian is the main red variety in the wine-growing region of Posavje. It has a rich phenolic composition and intense colour, which allows its ageing. Each year is characterised by a particular weather conditions, which is most evident in the content of the acid and the alcohol. According to chemical analyses, we discovered that the content of anthocyanins has been decreasing significantly during ageing. Content of the sulphur dioxide also decreases over time, and the colour changes from red with violet shades to red with brick shades. This was also confirmed by the assessors during sensory analysis. Wine loses its clarity and become opaque with sediment during ageing. The odour and taste also changed during ageing and become more mature and assembled. We can conclude that Blue Franconian wine variety is suitable for ageing, as it is rich enough in extract and tannin and remains harmonious after a few years in bottle.

Keywords:wines, Blue Franconian, chemical structure, sensory properties, maturation of wines, wine ageing, phenolic compounds, colour of wine

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