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Title:Vpliv uporabe različnih hrastovih trsk na aromatične značilnosti vina Rebula : diplomski seminar
Authors:ID Kurent, Uroš (Author)
ID Sternad Lemut, Melita (Mentor) More about this mentor... New window
ID Butinar, Lorena (Author)
Files: This document has no files that are freely available to the public. This document may have a physical copy in the library of the organization, check the status via COBISS. Link is opened in a new window
Language:Slovenian
Work type:Research project (high school)
Organization:FVV - School for Viticulture and Enology
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
Publication status:Published
Publication version:Version of Record
Place of publishing:Nova Gorica
Place of performance:Nova Gorica
Publisher:U. Kurent
Year of publishing:2024
Year of performance:2024
Number of pages:16 str.
PID:20.500.12556/RUNG-9288 New window
COBISS.SI-ID:212719107 New window
UDC:634.8+663.2
NUK URN:URN:SI:UNG:REP:KHOJCTSV
Publication date in RUNG:23.10.2024
Views:439
Downloads:0
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:03.09.2024

Secondary language

Language:English
Title:The effect of the use of different oak chips on the aromatic characteristics of Rebula wine
Abstract:In the grape variety 'Rebula' (Vitis vinifera L.), most winemakers are discovering increasing potential in rebula wines. In addition to good and healthy grapes, there are other factors influencing wine quality, such as different winemaking decisions and procedures. We can influence the aromatic potential of wine before and during fermentation or in the later stages of winemaking, mainly by maturing wine in oak barrels or using oak substitutes. In our experiment, wine was produced using four different vinification procedures with the addition of oak chips from American or French oak with different toasting levels. All wines were sensorically evaluated, and we noticed differences in perception between different oak chip additions. The wines with added oak substitutes where in general evaluated better the without them, from that we can conclude that the addition of oak chips contributed to the final overall impression of wine. The sensory evaluations were better with the addition of oak chips. No significant differences were detected between the wines according to the origin of the oak chips (American medium-toasted and French medium-toasted).
Keywords:'Rebula' (Vitis vinifera L.), oak barrels, oak chips, overall impression of wine


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