Antioksidativne lastnosti vina sorte Refošk na Primorskem

Ovtar, Barbara (avtor), Košmerl, Tatjana (mentor)

Vini refošk in teran priznano tradicionalno poimenovanje (PTP) izhajata iz iste sorte vinske trte, 'Refošk'. Glede na isto sorto bi lahko rekli, da bo vino po okusu, barvi in vsebnosti posameznih komponent enako. To seveda ni popolnoma res in je lahko v ozadju še veliko drugih dejavnikov, ki lahko močno vplivajo na samo zgradbo in sestavo grozdja ter kasneje vina. V magistrskem delu smo se osredotočili na raziskovanje antioksidativnih lastnosti vina sorte refošk na Primorskem. Predvsem smo želeli ugotoviti razliko med vini teran PTP in refošk, ki se med seboj razlikujeta predvsem zaradi geografskega porekla. Namen raziskave je bil ugotoviti vpliv različnih dejavnikov, kot so geografsko poreklo, podnebne razmere, način pridelave (integrirana in ekološka) in starosti vina, na antioksidativne lastnosti. Rezultati kažejo, da obstaja statistično pomembna razlika v vsebnosti antioksidantov med vinom refošk in teran PTP. Te razlike smo povezali še z načinom pridelave in letnikom vina. Poudarek je bil na vsebnosti skupnih in posameznih fenolnih spojinah in barvnih parametrih vina, ki se povezujejo med seboj in so ključni za antioksidativni potencial vina. Vsebnost skupnih fenolnih spojin v vinu refošk je bila za 2,23-krat večja kot v vinu teran PTP. Ta razlika se je poznalo tudi pri posameznih parametrih, kot so tanini in flavonoidi. Najbolj so bila refošk in teran PTP podobna v barvnih parametrih, kjer razlike ni bilo moč zaznati, razen pri intenziteti barve. Intenziteta barve je bila višja pri vinu refošk kot pri teran PTP.

• Jezik: Slovenski jezik
• Ključne besede: rdeče vino, refošk, teran, fenolne spojine, tanini, flavonoidi, barvni parametri, intenziteta barve, antioksidativni potencial, antocianini
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: BF - Biotehniška fakulteta
• Založnik: [B. Ovtar]
• Leto izida: 2024
• PID: 20.500.12556/RUL-158645
• UDK: 663.251:543.2/.9:547.56
• COBISS.SI-ID: 199388163
• Datum objave v RUL: 19.06.2024

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Antioxidant properties of Refošk wine in Primorska winegrowing region

Izvleček

The Refošk and Teran recognized traditional appellation (PTP) wines come from the same grape variety, 'Refošk'. Since it is the same variety, one could say that the wine will be the same in terms of taste, color and content of individual components. Of course, this is not entirely true, and there can be many other factors that can strongly influence the structure and composition of the grapes and later the wine. In our master's thesis, we focused on researching the antioxidant properties of Refošk wine from the Primorska region. Above all, we wanted to find out the difference between the Teran PTP and Refošk wines, which differ from each other primarily in their geographical origin. The aim of the study was to determine the influence of various factors such as geographical origin, climatic conditions, production method (integrated and organic) and age of the wine on the antioxidant properties. The results show that there is a statistically significant difference in antioxidant content between Refošk wine and Teran PTP. We also related these differences to the production method and vintage of the wine. The focus was on the content of total and individual phenolic compounds and the color parameters of the wine, which are related to each other and are crucial for the antioxidant potential of the wine. The content of total phenolic compounds in Refoška wine was 2.23 times higher than in Teran PTP wine. This difference was also known for individual parameters such as tannins and flavonoids. Refošk and Teran PTP were most similar in the color parameters, where no difference was found except for color intensity. The color intensity was higher in Refošk wine than in Teran PTP.

• Ključne besede: red wine, Refošk, Teran, phenolic compounds, tannins, flavonoids, color parameters, color intensity, antioxidant potential, anthocyanins