Pridelava kakovostnih rose vin

diplomsko delo

Klavdija Papež (Author), Mojca Korošec (Reviewer), Tatjana Košmerl (Mentor)

Abstract

Rose vina so rdeča vina, pridelana po tehnologiji predelave belih vin. Pridelali smo vino rose iz grozdja 'Modre frankinja', pridelanega v vinorodni deželi Posavje. Uporabili smo postopek predfermentativne maceracije, grozdje smo macerirali tri ure. Iztisnjenemu grozdnemu soku smo nato dodali kvasni nastavek, da je stekla alkoholna fermentacija. Ko se je le-ta končala, je sledil pretok vina ter nadaljnje zorenje in nega le-tega. Vzorce mošta in kasneje vina smo poslali na fizikalno-kemijsko analizo v agroživilski laboratorij Kmetijsko gozdarskega zavoda Nova Gorica. Glavni parametri, ki smo jih spremljali, so bili volumski delež alkohola, pH vina, vsebnost skupnih in hlapnih kislin, ter koncentracija reducirajočih sladkorjev. Vino je bilo tudi senzorično ocenjeno po Bauxbaumovi metodi. Naše rose vino spada v razred deželnih vin s priznano geografsko oznako (PGO). Je polsuho vino, lahkotno za uživanje, nežno rožnate barve.

Keywords

vino;rose;Modra frankinja;polsuho vino;pridelava vina;deželno vino PGO;senzorične lastnosti;

Data

Language:	Slovenian
Year of publishing:	2018
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[K. Papež]
UDC:	663.222:663.251/.253:543.92
COBISS:	4921720
Views:	2313
Downloads:	732
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Production of quality rose wines
Secondary abstract:	Rose wines are red wines produced using the technology of white wine processing. We produced rose wine from grapes of Blaufrankisch, produced in the winegrowing country of Posavje. We used the process of pre-fermentation maceration. Maceration lasted three hours. Then we added yeasts to the grape juice, so the alcoholic fermentation would begin. When the fermentation ended we racked the wine and continued with the maturation and care of it. We sent samples of grape must and wine on chemical analysis to the laboratory in Institute of agriculture and forestry Nova Gorica. The main physico-chemical parameters that we were observing were the alcohol content, pH of wine, total and the volatile acidity and the concentration of reducing sugars. Wine was sensory evaluated by the Bauxbaum method. Our wine belongs to the category of regional wines with recognized geographical indication. It's a semi-dry wine, easy to drink with gently pink color.
Secondary keywords:	wine;rose;semi-dry wine;production of wine;wine with recognized geographical indication;sensory characteristics;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	IX, 22 f.
ID:	10942584