diplomsko delo
Patricija Ploj (Author), Iztok Prislan (Reviewer), Tatjana Košmerl (Mentor)

Abstract

Namen diplomskega dela je ugotoviti, kako se različno stara vina, različnih sort razlikujejo v polifenolni sestavi in barvi. Analiza je potekala na štirih rdečih vinih iz vinorodnega okoliša Vipavska dolina. Za vzorce smo uporabili dve vini sorte cabernet sauvignon, letnikov 2015 in 2017, ter dve vini sorte merlot, letnikov 2016 in 2017. Ugotovili smo, da imajo vzorci vin različno polifenolno sestavo. Vsebnost fenolnih spojih se s staranjem zmanjša. Najvišja absorbanca rdečih vin je pri valovni dolžini 520 nm, saj je največ rdeče obarvanih barvil. Vsebnost skupnih in monomernih antocianov je večja pri mlajših vinih, pri primerjavi istih letnikov različnih sort pa ima večjo vsebnost cabernet sauvignon kot merlot. Z analizo LC-MS smo kvalitativno in kvantitativno določili polifenolno sestavo vzorcev vina. Pri starejšem letniku vina merlot se je občutno zmanjšala vsebnost kaftarne kisline in povečala vsebnost katehina. V manjšem obsegu je prišlo do zmanjšanja vsebnosti vanilinske kisline, piceida in kvercetina. Pri primerjavi vzorcev cabernet sauvignon so se pri starejšem letniku vsebnosti kaftarne kisline, piceida ter katehina zmanjšale, zvišala pa se je količina vanilinske kisline. Koncentracija ferulne kisline se s staranjem pri obeh sortah ni spreminjala. Razlike v polifenolni sestavi so posledica sorte grozdja, vinifikacije in starosti vina.

Keywords

rdeče vino;fenolne spojine;polifenolna sestava;antociani;barva;cabernet sauvignon;merlot;sorta;starost;zorenje;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Ploj]
UDC: 663.253:547.56:543.2/.9
COBISS: 5100408 Link will open in a new window
Views: 1534
Downloads: 211
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Other data

Secondary language: English
Secondary title: Changes in polyphenol content during red wine maturation
Secondary abstract: The aim of the diploma thesis is to find out the difference in the polyphenolic composition and colour in wines of different vintages and varieties. The analysis was performed on four red wines from the Vipava Valley winegrowing district. For the samples, we used two wines Cabernet Sauvignon of vintages 2015 and 2017, and two wines Merlot, vintages 2016 and 2017. It was found out that the samples had different polyphenolic composition. The content of the phenolic compounds decreases with age. The highest absorbance of the red wines is at the wavelength of 520 nm as the red coloured pigments are the most common. The content of total and monomeric anthocyanins is higher in younger wines, and when compared to the same vintage of different varieties, Cabernet Sauvignon has higher content than Merlot wines. The polyphenolic composition of the wine samples was determined by carrying out a qualitative and quantitative LC-MS analysis. In the older vintage, Merlot significantly reduced the content of caftaric acid and increased the content of catechin. To a lesser extent, there was a decrease in the content of vanillic acid, piceid and quercetin. When comparing different samples of Cabernet Sauvignon, in the older vintage the content of caftaric acid, piceid and catechin decreased, while vanillic acid content increased. Concentration of ferulic acid did not change with vintage in both varieties. Differences in the polyphenolic composition are due to the grape variety, vinification and vintage.
Secondary keywords: red wine;phenolic compounds;polyphenol content;anthocyanins;colour;Cabernet Sauvignon;Merlot;variety;vintage;maturation;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 23 f., [7] str. pril.
ID: 11229077