diplomsko delo
Pija Goljevšček (Author), Helena Abramovič (Reviewer), Tatjana Košmerl (Mentor)

Abstract

Namen diplomskega dela je bil ugotoviti, kako dva različna postopka maceracije vplivata na končne karakteristike rdečega vina sorte merlot. V vinu, ki smo ga pridelali, smo analizirali barvne parametre, antociane, fenolne spojine in estre. S primerjavo rezultatov določenih parametrov in spojin smo hoteli poudariti razlike, ki nastanejo v pridelanih vinih s postopkoma postfermentativne maceracije in hladnega namakanja. Hoteli smo pokazati, da so razlike med postopkoma maceracije v ekstrakciji snovi. Naši rezultati so pokazali primerljive vrednosti vseh barvnih parametrov, antocianov, fenolnih spojin in estrov v vseh vzorcih. Kljub temu pa smo uspeli dokazati, da obstajajo manjše razlike med procesoma. Raziskovali smo tudi vpliv temperature in časa trajanja maceracije na proces ekstrakcije snovi. Z dalj časa trajajočo maceracijo naj bi se ekstrahiralo tudi več snovi. Z našimi rezultati in na podlagi ostalih raziskav smo to potrdili. Z raziskavo smo ugotovili, da vsebnost alkohola vpliva na ekstrakcijo snovi, saj je vzorec z največjo količino alkohola imel najvišje vrednosti ekstrahiranih spojin.

Keywords

maceracija;predfermentativna maceracija;postfermentativna maceracija;merlot;fenolne spojine;antociani;tanini;barva;Folin-Ciocalteujev reagent;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Goljevšček]
UDC: 663.252/.253:543.2/.9
COBISS: 5097336 Link will open in a new window
Views: 562
Downloads: 259
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Other data

Secondary language: English
Secondary title: Comparison between cold maceration and extended maceration at red wine processing
Secondary abstract: The purpose of our research was to determine how two different maceration processes affect the final characteristics of a red wine Merlot. In the produced wine we analysed color parameters, anthocyanins, phenolic compounds and esters. By comparing the results of the measured parameters and compounds, we wanted to highlight the differences in wines produced by post-fermentative maceration and cold soaking processes. We wanted to show that there are differences between the maceration processes in compounds extraction. However, our results showed comparable values of all color parameters, anthocyanins, phenolic compounds and esters in all samples. Despite that, we managed to prove that there are minor differences between processes. We also investigated the influence of temperature and duration of maceration process on the compounds extraction. With longer lasting maceration, more substances should be extracted. We confirmed this with our results and results of others researches. The study concluded that the alcohol content affects the extraction of the substances, since the sample with the highest amount of alcohol had the highest values of the extracted compounds.
Secondary keywords: maceration;cold soaking;post-maceration;Merlot;phenolic compounds;anthocyanins;tannins;color;Folin-Ciocalteu reagent;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII, 22 f., [4] str. pril.
ID: 11223613