In this master’s thesis, we studied the impact of thermovinification on the chemical composition, color parameters, and sensory characteristics of wine of ‘Refošk’ grape variety from Slovenian Istria. The aim of the study was to determine whether thermovinification leads to greater extraction of phenolic compounds and tannins, a more intense wine color, and more pronounced fruit aromas compared to classical maceration. Wine produced from grapes heated to 65–75 °C in a continuous thermovinification process and then pressed immediately was compared with a control wine produced using the traditional maceration method. The analyses included the determination of total phenolic compound content, total polyphenol index, anthocyanins, color parameters, tannins, and a sensory evaluation of the wines. The results showed that thermovinification increased anthocyanin extraction, as their content in the wine after three months of bottle aging was approximately 321.3 mg/L, while in the control wine it was approximately 279.7 mg/L. Color intensity was also higher, with a value of approximately 20.4 for the wine produced from thermovinified grapes after three months of bottle aging, compared to 17.8 for the control wine. Sensory analysis revealed more pronounced fruitiness, more perceived aromas reminiscence of red and black fruits, and a slightly higher overall rating for the wine produced from thermovinified grapes. The results confirm that thermovinification significantly influences the color and aromatic profile of the wine and represents a useful technological alternative to classical maceration in the production of red wines.
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