diplomsko delo
Povzetek
Cilj diplomskega dela je bilo ugotoviti, kateri kakovostni parametri najbolj vplivajo na ocenjevanje primernosti vina sorte modra frankinja za staranje. Opravili smo različne kemijske in senzorične analize devetih letnikov. Modra frankinja je glavna rdeča sorta v vinorodni deželi Posavje. Vino ima bogato fenolno sestavo in intenzivno barvo, kar pa mu omogoča staranje. Letniki se med seboj razlikujejo zaradi različnih klimatskih pogojev v določenem letu, kar je najbolj opazno pri vsebnosti kislin in alkoholu. S kemijskimi analizami smo ugotovili, da se s časom najbolj manjša vsebnost antocianov, prav tako se s časom manjša vsebnost žveplovega dioksida, spremeni pa se tudi ton barve, ki z rdeče z vijoličnimi odtenki prehaja v opečno. To so potrdili tudi ocenjevalci, ki so opravili senzorično analizo. Vino s staranjem izgublja bistrost in postaja prašnat, moten, z usedlino, poleg tega pa se spreminjata tudi vonj in okus, ki iz sadnega prehajata v bolj sestavljenega, zrelega. Zaključimo lahko, da je vino sorte modra frankinja primerno za staranje, saj je dovolj bogato z ekstraktom in tanini in ostane harmonično tudi po večletnem ležanju v steklenici.
Ključne besede
vino;modra frankinja;kemijska sestava;senzorične lastnosti;zorenje vina;staranje vina;fenolne spojine;barva vina;
Podatki
Jezik: |
Slovenski jezik |
Leto izida: |
2018 |
Tipologija: |
2.11 - Diplomsko delo |
Organizacija: |
UL BF - Biotehniška fakulteta |
Založnik: |
[M. Županc] |
UDK: |
663.253:663.256/.257:543.2/.9 |
COBISS: |
4942456
|
Št. ogledov: |
856 |
Št. prenosov: |
283 |
Ocena: |
0 (0 glasov) |
Metapodatki: |
|
Ostali podatki
Sekundarni jezik: |
Angleški jezik |
Sekundarni naslov: |
Blue Franconian quality parameters depending on the time of ripening |
Sekundarni povzetek: |
The aim of this thesis was to determine which quality parameters are detrimental in assessing the suitability of Blue Franconian wine for ageing. In this thesis, chemical and sensory analyses from nine production years were elaborated. Blue Franconian is the main red variety in the wine-growing region of Posavje. It has a rich phenolic composition and intense colour, which allows its ageing. Each year is characterised by a particular weather conditions, which is most evident in the content of the acid and the alcohol. According to chemical analyses, we discovered that the content of anthocyanins has been decreasing significantly during ageing. Content of the sulphur dioxide also decreases over time, and the colour changes from red with violet shades to red with brick shades. This was also confirmed by the assessors during sensory analysis. Wine loses its clarity and become opaque with sediment during ageing. The odour and taste also changed during ageing and become more mature and assembled. We can conclude that Blue Franconian wine variety is suitable for ageing, as it is rich enough in extract and tannin and remains harmonious after a few years in bottle. |
Sekundarne ključne besede: |
wines;Blue Franconian;chemical structure;sensory properties;maturation of wines;wine ageing;phenolic compounds;colour of wine; |
Vrsta dela (COBISS): |
Diplomsko delo/naloga |
Študijski program: |
0 |
Komentar na gradivo: |
Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo |
Strani: |
VII, 23 f. |
ID: |
10958813 |