diplomsko delo
Polona Sirk (Author), Denis Rusjan (Mentor)

Abstract

Za pridelavo penin je ključnega pomena tehnološka zrelost grozdja. Priporoča se, da mošt vsebuje 10-12 g/l skupnih kislin, 75-85 °Oe sladkorjev in pH nižji od 3,2. Stalne kontrole in meritve grozdnega soka v vinogradu so pomembne predvsem zato, da se doseže želena vsebnost naštetih parametrov v grozdju. Vsebnost kislin v vinu mora biti zadostna, saj le-te vplivajo na senzoriko, izboljšujejo aromatiko vina, pomembne pa so tudi pri stabilizaciji vina. Nižji pH pa ugodno vpliva na prisotnost nezaželenih organizmov, saj onemogoča rast le-teh. Začetek pridelave penečih vin sega v 17. stoletje, ko naj bi menih Dom Pérignon prvič pridelal šampanjec. Od takrat pa do danes se je pridelava penin počasi, a vztrajno razširila po vsem svetu. Penino lahko pridelamo po klasični, charmat ali transverzni metodi. Slednja se najmanj uporablja. Klasično in charmat metodo ločimo le po mestu poteka sekundarne fermentacije. Pri klasični metodi poteka fermentacija v steklenicah, pri charmat metodi pa v visokotlačnih tankih. Vinar se sam odloči, kateri način pridelave bo uporabil za pridelavo lastnih penin. V diplomskem delu bodo predstavljeni ključni parametri v grozdju, ki so pomembni za pridelavo penin. Ti so odvisni od dejavnikov okolja, od katerih so najbolj pomembni vreme in tip tal, in od ampelotehničnih del vinogradnika. Osredotočili se bomo predvsem na vplive, ki jih bodo povzročile klimatske spremembe v prihodnosti, in na načine prilagoditve vinogradnika in vinarja na nadaljnjo pridelavo tovrsnih vin. Prikazana bo tehnološka zrelost, ki se jo v bodoče pričakuje, in vpliv le-te na kakovost in pridelavo penin.

Keywords

vinogradništvo;vinska trta;vino;penine;tehnološka zrelost;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Sirk]
UDC: 634.8:663.223(043.2)
COBISS: 8783225 Link will open in a new window
Views: 1863
Downloads: 403
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Other data

Secondary language: English
Secondary title: ǂThe ǂtechnological grape maturity for sparkling wine production
Secondary abstract: The grapes' ripeness is crucial in the production of sparkling wine. It is recommended that the must contains 10-12 g/L of total acids, 75-85 °Oe of sugars and a pH lower than 3.2. Continuous monitoring and measurements of grape juice in the vineyard are important to ensure the desired parametres of the grapes. The amount of acid in wine must be sufficient, as they influence the sensory, improve the aromatics of wine, and they are important for the stabilisation of wine. A lower pH is also beneficial, as it inhibits the growth of unwanted organisms. The beginning of sparkling wine production dates to the 17th century, when the monk Dom Pérignon allegedly first made Champagne. Today, production of sparkling wines takes place all over the world. Sparkling wine can be produced by the traditional, Charmat or transfer method. The latter is the least used. The traditional and Charmat method differ in the site of the secondary fermentation. In the traditional method, fermentation takes place in bottles, while in the Charmat method, it takes place in sealed pressure tanks. The winemaker decides which method to use to produce sparkling wine. The thesis will present key parametres of grapes, which are significant in sparkling wine production. They depend on environmental factors, of which the most significant are weather and soil type, and ampelotechnical methods used by the viticulturist. We will focus on possible impacts of climate change in the future, and possible adaptations by viticulturists and winemakers to be used in sparkling wine production. We will show technological maturity that will be expected in the future, and how it will influence the quality and production of sparkling wine.
Secondary keywords: viticulture;grapevine;wine;sparkling wine;the technological grape maturity;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za agronomijo
Pages: VI, 23 str.
ID: 10910394