magistrsko delo
Anže Švajger (Author), Denis Rusjan (Mentor), Tatjana Košmerl (Thesis defence commission member), Franci Aco Celar (Thesis defence commission member), Guillaume Antalick (Co-mentor)

Abstract

Sorta 'Modra frankinja' je najbolj zastopana sorta v vinorodnem okolišu Bela krajina. Magistrsko nalogo smo zastavili z namenom, da bi vinogradnikom lahko podali informacijo o ustrezni tehnološke zrelosti grozdja sorte 'Modra frankinja' za pridelavo določenega stila vina. Za določitev ustrezne tehnološke zrelosti smo v poskus vključili merjenje nalaganja topne suhe snovi (TSS) v grozdnih jagodah. Glede na krivuljo nalaganja TSS in tehnološko zrelost grozdja smo trgatve izvedli v štirih terminih (H1, H2, H3, H4) in grozdje predelali v vino. Vsebnosti glukoze in fruktoze ter skupnih kislin v moštu med obravnavanji niso bile značilno različne. Značilno najvišji pH 3,69 smo izmerili v vinu obravnavanja H3. Značilno najmanjšo vsebnost alkohola 12,9 vol. % smo izmerili v vinu obravnavanja H2. Največje vsebnosti skupnih fenolnih spojin 1159 mg/l smo izmerili v vinu obravnavanja H3. Intenziteta barve vina je bila značilno največja v vinih obravnavanj H2 in H3, kar so zaznali tudi preskuševalci pri senzorični analizi vina. Arome, ki spominjajo na travo in sveže sadje, so preskuševalci najintenzivneje zaznali v vinih obravnavanj H1 in H2, najmanj pa v vinih obravnavanj H3 in H4. Tehnološka zrelost grozdja sorte 'Modra frankinja' za pridelavo harmoničnega vina, z intenzivnimi sadnimi aromami in brez arom, ki spominjajo na travo, je med 15 in 20 dnevi po začetku stacionarne faze.

Keywords

vinska trta;Modra frankinja;tehnološka zrelost;grozdje;vino;kakovost;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [A. Švajger]
UDC: 634.8:631.547:631.559(043.2)
COBISS: 156819971 Link will open in a new window
Views: 189
Downloads: 40
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Other data

Secondary language: English
Secondary title: ǂThe ǂimpact of technological ripening to the quantity and quality of grape and wine of grapevine (Vitis vinifera L.) `Blaufränkisch` variety
Secondary abstract: 'Blaufränkisch' is the most common grapevine variety in Bela krajina winegrowing district. The aim of the study was to find the technological ripeness of the 'Blaufränkisch' grape for production of certain wine style. To determine the appropriate technological ripeness the measurement of the total soluble solids (TSS) loading in grape berries was included in the experiment. According to the TSS loading curve and the technological ripeness, the harvest was carried out in four periods (H1, H2, H3, H4) and the grapes were processed into wine. There were no significant differences in glucose and fructose contents and total acidities among musts of different harvest periods. Significantly highest pH 3.69 was measured in wine from H3. Significantly lowest alcohol content 12.9 vol. % was measured in wine from harvest H2. Significantly highest content of total phenolic compounds 1159 mg/l was measured in wine from harvest H3. Intensity of colour of the wine was significantly highest in wines from harvest H2 and H3, which was also established by the testers in sensorial wine analysis. Aromas reminiscence of grass and fresh fruits were most intense in wines from harvest H2 and H3 evaluated by the testers. The technological maturity of ‘Blaufränkisch’ variety for the production of a harmonious wine, with intense fruity aromas and without aromas reminiscent of grass, is between 15 to 20 days after the beginning of the stationary phase.
Secondary keywords: Vitis vinifera;
Type (COBISS): Master's thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za agronomijo
Pages: 1 spletni vir (1 datoteka PDF (XI, 48 str., [5] str. pril.))
ID: 19283175