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Vpliv različnih postopkov bistrenja grozdnega soka sorte malvazija na kakovost mladega vina
Sepič, Neja (Author), Wondra, Mojmir (Mentor) More about this mentor... This link opens in a new window

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Abstract
V okviru magistrskega dela smo primerjali vpliv različnih postopkov bistrenja grozdnega soka sorte malvazija na končno kakovost mladega vina. Uporabljeni so bili trije različni bistrilni postopki: flotacija, vakuumska filtracija in hladno samobistrenje. Namen je bil ugotoviti, kateri postopek je najustreznejši za dosego čim boljše kakovosti mladega vina. V vse vzorce bistrenega mošta smo dodali enake kvasovke in enako hrano. Povsod smo dozirali enako količino kvasovk in hrane za kvasovke. V moštu in mladem vinu smo opravili fizikalno-kemijske analize in spremljali kinetiko fermentacije. Po zaključenem alkoholnem vrenju smo opravili senzorično ocenjevanje mladega vina na Kmetijskem inštitutu Slovenije v Ljubljani. Vzorci flotacije so dosegli najvišje ocene na senzoričnem ocenjevanju. Kot smo predpostavljali, smo ugotovili, da je flotacijski postopek senzorično najboljši, nismo pa mogli potrditi, da je najustreznejši in najboljši način bistrenja glede na rezultate fizikalno-kemijskih analiz. Pomanjkljivost tega postopka je, da se alkoholna fermentacija prične nekoliko kasneje, saj je zaradi samega postopka bistrenja mošt nasičen z inertnimi plini.

Language:Slovenian
Keywords:vino, grozdje, malvazija, grozdni sok, mošt, mlado vino, bistrenje, flotacija, vakuumska filtracija, hladno samobistrenje, vinske kvasovke, alkoholna fermentacija, kinetika fermentacije, kakovost mladega vina, fizikalno-kemijske analize, senzorično ocenjevanje
Work type:Master's thesis/paper (mb22)
Tipology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[N. Sepič]
UDC:663.252/.253:663.221:582.282.23:543.92
COBISS.SI-ID:4793720 This link opens in a new window
Views:1465
Downloads:700
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Secondary language

Language:English
Title:The influence of different clarification procedures of malvazija grape juice on the quality of wine
Abstract:
This master's thesis aims to compare the influence that different clarification procedures of the malvasia grape juice have on the final quality of young wine. Three different clarification methods were used: flotation, vacuum filtration and cold settling. We wanted to determine which procedure is the most appropriate for achieving the best possible quality of young wine. In all samples of the clarified must we added the same yeasts and the same food with the same quantities. We conducted various physicochemical analyses and monitoring of fermentation kinetics of the must and the young wine. When the fermentation was completed, a sensory evaluation of young wines was performed at the Agricultural Institute of Slovenia in Ljubljana. As expected, the flotation process resulted in the highest scores in the sensory evaluation. However, the physicochemical analyses did not confirm our hypothesis that the flotation is the best way of clarification. We pointed out one drawback of flotation procedure, since the alcohol fermentation is delayed, due to the clarification procedure and the must is initially saturated with inert gases.

Keywords:wine, grapes, malvasia, grape juice, must, young wine, clarification, flotation, vacuum filtration, cold settling, wine yeasts, alcoholic fermentation, fermentation kinetics, quality of young wine, physicochemical analyses, sensory evaluation

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