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5. Vpliv uporabe različnih hrastovih trsk na aromatične značilnosti vina Rebula : diplomski seminarUroš Kurent, Lorena Butinar, 2024, research project (high school) Abstract: V grozdju sorte 'Rebula' (Vitis vinifera L.) nekateri vinarji odkrivajo vedno večji potencial, vendar so poleg osnovne surovine (grozdja) za končno kakovost pomembni tudi primerno izbrani in izpeljani postopki vinifikacije ter zorenja vina. Z različnimi tehnološkimi pristopi pred in med alkoholno fermentacijo lahko bistveno vplivamo na končno aromatično kakovost vina. Na aromatični potencial vina pa lahko vplivamo tudi z odločitvami po alkoholni fermentaciji in v času zorenja vina, tudi z zorenjem vina v hrastovih sodih ali ob uporabi t.i. hrastovih nadomestkov. V diplomskem delu smo pridelali eksperimentalna vina rebula po štirih različnih vinifikacijskih postopkih ter jim nato dodali trske bodisi ameriškega ali francoskega hrasta, z različnimi stopnjami žganja lesa. Tako pridelana mlada vina smo senzorično ovrednotili in zaznali določene razlike v percepciji vin glede na različne dodatke hrastovih trsk. Vina pridelana z dodatkom hrastovih trsk so degustatorji senzorično ocenili bolje kot kontrolna vina. Iz tega lahko sklepamo, da je dodatek hrastovih trsk izboljšal celokupni vtis vina. Bistvenih razlik med vini glede na poreklo hrastovih trsk (ameriški srednje žgan in francoski srednje žgan) degustatorji niso zaznali.
Keywords: Rebula, hrastovi sodi, hrastovi nadomestki, celokupni vtis vina
Published in RUNG: 23.10.2024; Views: 535; Downloads: 0
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6. Host plants and vectors of grapevine Flavescence dorée phytoplasmaKseniia Annenkova, 2024, research project (high school) Abstract: Understanding the epidemiology of Flavescence dorée (FD), a devastating grapevine disease caused by the phytoplasma (FDp), is crucial for developing effective management strategies. This study aimed to provide a comprehensive overview of the host plants and vectors of FDp. Key methods included a review of existing literature and analysis of genetic data to identify potential transmission pathways. The results revealed that FDp infects a wide range of plant species beyond grapevines, complicating control measures. While the leafhopper Scaphoideus titanus is the primary vector, several occasional vectors such as Orientus ishidae, Dictyophara europaea, Phlogotettix cyclops etc. also play roles in transmission. The study identified 22 map genotypes of the 16SrV phytoplasma, categorized into three main clusters (Map-FD1, Map-FD2, and Map-FD3), which are primarily associated with S. titanus and grapevine. The research emphasizes the importance of ongoing studies to further understand the geographic distribution and genotypic variability of FDp, which is crucial for refining control strategies and ensuring their success. Enhanced knowledge of FDp genotypes and their interactions with different vectors and host plants will help in improving targeted and effective disease management interventions.
Keywords: Flavescence dorée phytoplasma, grapevine, vectors, host plants, genetic diversity
Published in RUNG: 19.08.2024; Views: 954; Downloads: 0
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7. The effect of prolonged maceration with spontaneous fermentation on chemical and sensorial characteristics of white wineTara Seničić, 2024, research project (high school) Abstract: The use of prolonged maceration and spontaneous fermentation in white wine production is gaining renewed interest among winemakers, considering rising consumer interest in sustainable and traditional winemaking. This seminar aimed to assess how these approaches influence the sensory and chemical profiles of white wines based on available literature. Additionally, chemical analyses were conducted on three ‘Ribolla gialla’ variety wines from Vipava valley, which were produced using the aforementioned technology. The analyses indicated the presence of a wide range of aromatic compounds including esters and C-6 alcohols found in ‘Ribolla gialla’ wine samples. Spoilage indicators such as 4-ethylguaiacol and 4-ethylphenol were detected in some ‘Ribolla gialla’ samples, highlighting the risks of spontaneous fermentation. Assessing the reviewed literature data, prolonged maceration can enhance the aromatic complexity of white wines as related to the higher content of monoterpenes and phenolic compounds. This study supports the potential of these traditional methods to create unique and complex wines, but further research is needed to optimize these technological approaches and ensure consistent quality.
Keywords: white wine, prolonged maceration, spontaneous fermentation, sensorial characteristics
Published in RUNG: 19.08.2024; Views: 830; Downloads: 1
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8. Polyphenol profiles in white wines : a ǂcomparative analysis of vinification methodsMagdalina Mihajlovska, 2024, research project (high school) Abstract: In our graduation seminar, we studied the effects of extended maceration of grape mash on polyphenol extraction in white wine production. Data from the literature show that grape variety plays an important role in the influence of the skin contact procedure on the extraction of phenolics. The polyphenol content of Chardonnay was improved by 24-hour cryomaceration of the mash at 8.0°C and 6.0°C, whereas no such effect was observed at 4.0°C. In the case of Malvasia, the maximum amount of caftaric and caffeic acid was obtained after 21 days of post-fermentation maceration at 16.0°C. These findings underscore the potential of controlled maceration to enrich white wines with greater complexity and antioxidant capacity. However, polyphenols are very susceptible to oxidation, especially during the initial stage of grape processing, leading to the formation of brown pigments and an amber color in such wines, which may also occur during the aging process if the phenolic-rich white wine is not sufficiently protected by other antioxidants. The changes in phenolics during prolonged maceration or aging of vintage white wines are not yet well understood. Further research is needed to elucidate the chemical reactions and transformations of polyphenols during prolonged skin contact and aging in order to develop targeted approaches to produce high-quality white wines with prolonged maceration of the mash with desirable sensory and health-promoting properties.
Keywords: polyphenols, white wine, skin contact, winemaking procedures
Published in RUNG: 19.08.2024; Views: 910; Downloads: 0
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