Značilne sadne arome rdečih vin

diplomsko delo

Lucija Levstek (Author), Jasna Bertoncelj (Reviewer), Tatjana Košmerl (Mentor)

Abstract

V diplomski nalogi smo ugotavljali kako dobro študenti prepoznajo sadne arome v različnih rdečih vinih. Senzorično so ocenili pet vin, in sicer refošk (letnik 2017), teran PTP (letnik 2017), cabernet sauvignon (letnik 2016), rdečo zvrst (letnik 2016) in merlot (letnik 2015). Na organizirani degustaciji so študenti dobili obrazec na katerem so imeli pri vsakem vinu naštetih pet sadnih arom. Njihova naloga je bila, da so pri vsakem vinu označili tiste arome, ki so jih zaznali, imeli pa so možnost dopisati tudi druge arome. Sodelovalo je 12 žensk in trije moški, nihče od njih pa ni imel predhodnih znanj ali izkušenj na področju senzorične analize vina. Študenti so pravilno zaznali aromo češnje v vinu merlot in aromo črnega ribeza v vinu refošk, v slednjem pa niso v večji meri zaznali za letnik značilnih arom maline in borovnice. Druge arome v vinih niso bile prepoznane v velikem številu. Izrazite razlike med spoloma nismo zaznali, moški so bili enotni v zaznavanju arome robide v rdeči zvrsti, ženske pa najbolj enotne v zaznavanju črnega ribeza v vinu refošk. Poleg ponujenih možnosti so študenti zaznali tudi aromo lesa oz. starega soda, amarene, suhega sadja, višnje, črne češnje, usnja in robidnice. Rezultati večinoma ne odražajo resničnih arom v vinu, ampak subjektivno zaznane arome, ki jih študenti poznajo.

Keywords

vino;rdeča vina;refošk;teran PTP;rdeča zvrst;cabernet sauvignon;merlot;senzorične lastnosti;senzorične analize;sadne arome;senzorično ocenjevanje;

Data

Language:	Slovenian
Year of publishing:	2020
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[L. Levstek]
UDC:	663.2:543.92
COBISS:	5170808
Views:	825
Downloads:	254
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Typical fruit flavors of red wines
Secondary abstract:	In this graduation thesis, we observed how well students recognize fruit flavors in different red wines. They tasted five samples: Refošk (year 2017), Teran PTP (year2017), Cabernet Sauvignon (year 2016), Red blend (year 2016) and Merlot (year 2015). During the organized tasting students were given a form listing five flavors for each of five wine samples. Their task was to mark flavors they tasted or to write down other detected flavors. Twelve women and three men took part in the tasting. No one had previous knowledge or experience in sensory analysis of wine. Students were successful at recognizing sweet cherry flavor in Merlot and blackcurrant flavor in Refošk, but they did not recognize raspberry and blueberry flavors in Refošk wine that are typical of its vintage year. Other flavors were mostly not recognized. Differences between genders were not distinctive. All men recognized the flavor of blackberry in Red blend, while the majority of women recognized the blackcurrant flavor in Refošk. Beside the listed options students added some of the flavors they also detected, for example: wood/old barrel, amarena, dried fruit, sour cherry, black cherry, leather and blackberry flavor. The results are mostly not the true flavors of those wines, but subjectively recognized flavors with which students are familiar.
Secondary keywords:	wine;red wines;Refošk;Teran PTP;Cabernet Sauvignon;Red blend;Merlot;sensory properties;sensory analysis;fruit flavors;sensory evaluation;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VII, 21 f., [1] f. pril.
ID:	11411828