Optimalna oksidativna zaščita belih vin

diplomsko delo

Katarina Škufca (Author), Helena Abramovič (Reviewer), Tatjana Košmerl (Mentor)

Abstract

Žveplov dioksid ima pomembno vlogo pri pridelavi vin, saj deluje protimikrobno, antioksidativno, stabilizira barvo in varuje sortno aromo. V današnjih časih se posveča velika pozornost količini dodanega SO2, saj imajo prevelike koncentracije negativne učinke na same senzorične lastnosti vina kot tudi na zdravje potrošnikov. V diplomski nalogi smo proučevali vsebnosti žveplovega dioksida v belih vinih pridelovalcev vin iz vinorodne dežele Podravje. Vina so bila pridelana v Oplotnici in Rogaški Slatini. Namen naloge je bil ugotoviti količino žveplovega dioksida v vseh treh oblikah (prosti, vezani in skupni) ter ovrednotiti rezultate. Izvedeni sta bili dve metodi za določanje SO2 v vinu: jodometrična titracija – metoda po Ripperju in destilacijska metoda po Rebeleinu. Opravljena je bila tudi analiza FTIR za določitev določenih parametrov (sladkorji, kisline, alkohol, ekstrakt…). Na podlagi dobljenih rezultatov smo pričakovali precej veliko variabilnost med vzorci, kar se je tudi izkazalo. Glede na koncentracijo molekularnega SO2 so bili vzorci v večini primerov dobro zaščiteni. Razmerje med prostim in skupnim žveplovim dioksidom pa je v večini primerov pokazalo, da zaščita ni bila najbolj ustrezna. Metodi sta bili primerljivi med seboj z manjšimi odstopanji.

Keywords

vino;belo vino;žveplov dioksid;oksidacija;zaščita;kakovost;alternativne metode;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[K. Škufca]
UDC:	663.221:663.252+663.256
COBISS:	76432131
Views:	226
Downloads:	31
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Optimal oxidative protection of white wines
Secondary abstract:	Sulfur dioxide plays an important role in wine production, as a antimicrobial, antioxidant, color stabilizing and preserving varietal aroma. Nowadays, a lot of attention is paid to the amount of SO2 added. Excessive concentrations of SO2 have negative effect on sensory properties of wine, as well as on consumer’s health. In the diploma thesis we studied the content of sulphur dioxide in white wines of local producers of the wine growing region of Podravje, districts Oplotnica and Rogaška Slatina. The purpose of the task was to determine the amount of sulphur dioxide in all three forms (free, bounded and total) and to evaluate the results. Both methods for the determination of SO2 in wine were performed with iodometric titration – the Ripper method and the Rebelein distillation method. A FTIR analysis was also performed to determine certain parameters (sugars, acids, alcohol, extract…). Based on the obtained results, we expected quite a lot of variability between the samples, which turned out to be the case. The samples were well protected in most cases, given the proportion of the molecular form of SO2, and the ratio between free and total sulphur dioxide proved to not be ideal in most cases. The analytical methods were comparable to each other with minor deviations.
Secondary keywords:	wine;white wine;sulfur dioxide;oxidation;protection;quality;alternative method;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VIII, 26 f.
ID:	13424966