Repository of University of Nova Gorica

Show document
A+ | A- | Help | SLO | ENG

Title:Vpliv karbonske maceracije na vsebnost fenolov in aromatične značilnost vina Merlot
Authors:ID Sternad Lemut, Melita (Mentor) More about this mentor... New window
ID Lisjak, Iris (Author)
Files:.pdf Iris_Lisjak.pdf (1,80 MB)
MD5: 27E31888F47A025F670782E50BE53D47
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:VŠVV - College of Viticulture and Enology
Abstract:Kakovost vina je prvi vrsti odvisna od lastnosti uporabljenega grozdja, njegova kakovost in stil pa sta močno odvisna tudi od vinarjevih odločitev glede uporabljenih vinifikacijskih postopkov. Zahteve vinskega trga spodbujajo k izboljšanju klasičnih kot tudi k uvajanju alternativnih vinarskih strategij. V sklopu diplomskega dela smo preučevali vpliv postopka karbonske maceracije v predelavi grozdja sorte 'Merlot' na vsebnosti prostih aromatičnih spojin, skupnih antocianov ter skupnih polifenolov v vinih in sicer v primerjavi s kontrolnim, klasičnim postopkom pridelave mladega rdečega vina. Kemijske analize vzorcev smo opravili spektrofotometrično ter s pomočjo naprednih analitskih pristopov metabolnega profiliranja in tehnike GC-MS-MS. Preučili smo tudi senzorične lastnosti eksperimentalnih vin. Rezultati enoletnega poskusa so pokazali, da lahko s karbonsko maceracijo v vinu Merlot povečamo vsebnost skupnih prostih aromatičnih kislin, estrov in norizoprenoida damascenona. Nasprotno smo več aromatičnih alkoholov določili v kontrolnih vinih. Uporaba karbonske maceracije je povzročila slabši izplen skupnih antocianov, ne pa tudi skupnih polifenolov. Senzorične analize barve so potrdile več češnjevo rdečih odtenkov pri vinih, pridelanih s karbonsko maceracijo ter več vijoličnih in rubinastih pri kontrolnih vinih. Karbonska maceracija je povzročila boljšo intenzivnost ter kakovost vonja, vendar slabšo trajnost in intenzivnost okusa vina. Degustatorji so pri vinih, pridelanih s karbonsko maceracijo, zaznali več svežega sadja in mehkega rdečega sadja v vonju ter več svežine in nekoliko boljšo harmoničnost v okusu. Kontrolna vina so imela močnejše zaznave gozdnih sadežev v vonju, v okusu pa več grenkobe in astringence, a so degustatorjem delovala polnejše.
Keywords:'Merlot' (Vitis vinifera L.), tehnologije pridelave rdečega vina, karbonska maceracija, proste aromatične spojine, polifenoli, antociani, senzorika vina
Place of publishing:Nova Gorica
Year of publishing:2017
PID:20.500.12556/RUNG-3176 New window
COBISS.SI-ID:4811515 New window
NUK URN:URN:SI:UNG:REP:IAY1S8WB
Publication date in RUNG:19.06.2017
Views:9166
Downloads:338
Metadata:XML DC-XML DC-RDF
:
LISJAK, Iris, 2017, Vpliv karbonske maceracije na vsebnost fenolov in aromatične značilnost vina Merlot [online]. Bachelor’s thesis. Nova Gorica. [Accessed 23 April 2025]. Retrieved from: https://repozitorij.ung.si/IzpisGradiva.php?lang=eng&id=3119
Copy citation
  
Average score:
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
(0 votes)
Your score:Voting is allowed only for logged in users.
Share:Bookmark and Share


Searching for similar works...Please wait....
Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Secondary language

Language:Undetermined
Abstract:Wine quality primarily depends on the quality of grapes, however, the quality and style of the wine largely depends also on winemaker's decisions regarding vinification procedures. The wine market promotes the improvements of classical as well as the introduction of alternative wine-making strategies. Within our thesis, we studied the impact of carbonic maceration in the processing of grapes of variety 'Merlot' on the content of free aromatic compounds, total anthocyanins and total polyphenols in the wines, all in comparison with control - classical method of young red wine production. Chemical analyses of the samples were carried out spectrophotometrically and with the help of advanced analytical approaches of metabolic profiling by GC-MS-MS tehnique. The sensory properties of experimental wines were also examined. The results of one year experiment showed that carbonic maceration in case of Merlot wines increased the amount of total free aromatic acids, esters and norizoprenoid damascenon. Contrary, more aromatic alcohols were detected in the control wines. The use of carbonic maceration resulted in lower yields of total anthocyanins, but not total polyphenols. Sensory analyses confirmed more cherry-red shades in wines produced with carbonic maceration and more purple and ruby shades in control wines. Carbonic maceration resulted in better quality and intensity of wine flavour, but poorer durability and intensity of wine taste. The tasters described the wines produced by carbonic maceration to have more fresh fruit and soft red fruit in the aroma and to be fresher with slightly better harmony of the taste. Control wines showed more forrest fruit notes in the flavour, whereas more bitterness and astringence in taste, but the tasters also found them richer in taste.
Keywords:'Merlot' (Vitis vinifera L.), red wine production technologies, carbonic maceration, free aromatic compounds, polyphenols, anthocyanins, wine sensory


Back