Vpliv reducirajočih sladkorjev, taninov in alkohola na telo rdečih vin

Živič, Špela (author), Košmerl, Tatjana (mentor)

V diplomski nalogi smo preverjali, kako vplivajo reducirajoči sladkorji, alkohol in tanini na zaznavo telesa rdečih vin. Devetim vzorcem rdečega vina različnih sort in letnikov pridelave (dva sta bila iste sorte, in sicer modri pinot) smo določili koncentracijo taninov. Dodatne kemijske analize vina so bile opravljene s pomočjo aparature WineScan. Dobljene rezultate smo statistično obdelali z namenom potrditve postavljenih hipotez in povezali s kvantitativno senzorično oceno vzorcev po 100-točkovni OIV metodi. Ugotovili smo, da je telo vina odvisno od sestave vina ter od tega, kakšno harmonijo ustvarja sestava vina. Prav tako se je izkazalo, da na telo vina vplivajo fizikalno-kemijski parametri različno od sorte vinske trte. Na nekatere npr. vplivajo tanini, na druge vsebnost alkohola, na tretje vsebnost reducirajočih sladkorjev in/ali skupnega suhega ekstrakta. Zdi se, da ni enotnega stališča o tem, katera od sestavin vina je tista, ki prispeva k zaznavi polnosti vina.

• Language: Slovenian
• Keywords: rdeče vino, telo vina, reducirajoči sladkorji, alkohol, tanini
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [Š. Živič]
• Year: 2022
• PID: 20.500.12556/RUL-137466
• UDC: 663.253:543.2/.9
• COBISS.SI-ID: 112350979
• Publication date in RUL: 18.06.2022

Secondary language

• Language: English
• Title: Influence of reducing sugars, tannins and alcohol on the body of red wines

Abstract

In the diploma thesis, we investigated how reducing sugars, alcohol and tannins affect the body's perception of red wines. We determined the concentration of tannins in nine red wine samples of different varieties and vintage years of production (two of them were the same varieties, namely Pinot Noir). Additional chemical analyzes of the wine were performed using the WineScan instrument. The results obtained were statistically processed to confirm the hypotheses and combined with the quantitative sensory evaluation of the samples by the 100-point OIV method. We found that the body of the wine depends on the composition of the wine and what harmony it creates. It has also been shown that the body of the wine is influenced by physico-chemical parameters that differ from the grapevine variety. For example, some are influenced by tannins, others by alcohol content, others by reducing sugars and/or total dry extract. There seems to be no consensus on which of the components of a wine contributes to the perception of fullness.

• Keywords: red wine, wine body, reducing sugars, alcohol, tannins