Vpliv karbonske maceracije na vsebnost fenolov in aromatične značilnosti vina Merlot

diplomsko delo

Iris Lisjak (Author), Melita Sternad Lemut (Mentor)

Abstract

Kakovost vina je prvi vrsti odvisna od lastnosti uporabljenega grozdja, njegova kakovost in stil pa sta močno odvisna tudi od vinarjevih odločitev glede uporabljenih vinifikacijskih postopkov. Zahteve vinskega trga spodbujajo k izboljšanju klasičnih kot tudi k uvajanju alternativnih vinarskih strategij. V sklopu diplomskega dela smo preučevali vpliv postopka karbonske maceracije v predelavi grozdja sorte 'Merlot' na vsebnosti prostih aromatičnih spojin, skupnih antocianov ter skupnih polifenolov v vinih in sicer v primerjavi s kontrolnim, klasičnim postopkom pridelave mladega rdečega vina. Kemijske analize vzorcev smo opravili spektrofotometrično ter s pomočjo naprednih analitskih pristopov metabolnega profiliranja in tehnike GC-MS-MS. Preučili smo tudi senzorične lastnosti eksperimentalnih vin. Rezultati enoletnega poskusa so pokazali, da lahko s karbonsko maceracijo v vinu Merlot povečamo vsebnost skupnih prostih aromatičnih kislin, estrov in norizoprenoida damascenona. Nasprotno smo več aromatičnih alkoholov določili v kontrolnih vinih. Uporaba karbonske maceracije je povzročila slabši izplen skupnih antocianov, ne pa tudi skupnih polifenolov. Senzorične analize barve so potrdile več češnjevo rdečih odtenkov pri vinih, pridelanih s karbonsko maceracijo ter več vijoličnih in rubinastih pri kontrolnih vinih. Karbonska maceracija je povzročila boljšo intenzivnost ter kakovost vonja, vendar slabšo trajnost in intenzivnost okusa vina. Degustatorji so pri vinih, pridelanih s karbonsko maceracijo, zaznali več svežega sadja in mehkega rdečega sadja v vonju ter več svežine in nekoliko boljšo harmoničnost v okusu. Kontrolna vina so imela močnejše zaznave gozdnih sadežev v vonju, v okusu pa več grenkobe in astringence, a so degustatorjem delovala polnejše.

Keywords

diplomske naloge;rdeče vino;tehnologija pridelave;karbonska maceracija;proste aromatične spojine;polifenoli;antociani;senzorika vina;

Data

Language:	Slovenian
Year of publishing:	2017
Typology:	2.11 - Undergraduate Thesis
Organization:	UNG VŠVV - College of Viticulture and Enology
Publisher:	[I. Lisjak]
UDC:	634.8+663.2
COBISS:	4811515
Views:	5628
Downloads:	316
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary abstract:	Wine quality primarily depends on the quality of grapes, however, the quality and style of the wine largely depends also on winemaker's decisions regarding vinification procedures. The wine market promotes the improvements of classical as well as the introduction of alternative wine-making strategies. Within our thesis, we studied the impact of carbonic maceration in the processing of grapes of variety 'Merlot' on the content of free aromatic compounds, total anthocyanins and total polyphenols in the wines, all in comparison with control - classical method of young red wine production. Chemical analyses of the samples were carried out spectrophotometrically and with the help of advanced analytical approaches of metabolic profiling by GC-MS-MS tehnique. The sensory properties of experimental wines were also examined. The results of one year experiment showed that carbonic maceration in case of Merlot wines increased the amount of total free aromatic acids, esters and norizoprenoid damascenon. Contrary, more aromatic alcohols were detected in the control wines. The use of carbonic maceration resulted in lower yields of total anthocyanins, but not total polyphenols. Sensory analyses confirmed more cherry-red shades in wines produced with carbonic maceration and more purple and ruby shades in control wines. Carbonic maceration resulted in better quality and intensity of wine flavour, but poorer durability and intensity of wine taste. The tasters described the wines produced by carbonic maceration to have more fresh fruit and soft red fruit in the aroma and to be fresher with slightly better harmony of the taste. Control wines showed more forrest fruit notes in the flavour, whereas more bitterness and astringence in taste, but the tasters also found them richer in taste.
Secondary keywords:	'Merlot' (Vitis vinifera L.);red wine production technologies;carbonic maceration;free aromatic compounds;polyphenols;anthocyanins;wine sensory;
URN:	URN:SI:UNG
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Novi Gorici, Visoka šola za vinogradništvo in vinarstvo
Pages:	XII, 34 str.
ID:	10843458