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Authors:Jarc, Pavel (Author)
Valdhuber, Janez (Mentor) More about this mentor... New window
Files:.pdf VS_Jarc_Pavel_2014.pdf (280,48 KB)
Work type:Undergraduate thesis (m5)
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:V kleti vinogradništva Jarc in v laboratoriju Univerzitetnega centra za vinogradništvo in vinarstvo Meranovo, Fakultete za kmetijstvo in biosistemske vede v Mariboru smo ugotavljali vpliv nege na drožeh na beljakovinsko stabilnost vina in s tem na zmanšanje potrebnih odmerkov bentonita pri sorti 'Chardonnay' letnika 2012. Poskus smo razdelili na tri obravnavanja: nega na grobih drožeh, nega na finih drožeh ter takojšnja filtracija po vrenju. Za določanje potrebnih odmerkov bentonita smo uporabili Bentotest® in toplotni test 80°C/30 minut. Ugotovili smo, da bentotest ni primeren test za vina pri negi na grobih drožeh, ker zajema tako toplotno nestabilne kot stabilne beljakovine. To je privedlo do previsokih, nerealnih odmerkov bentonita. S toplotnim testom pa smo ugotovili naslednje odmerke bentonita za dosego beljakovinske stabilnosti: grobe droži 0 g/hL; fine droži in filtracija pa 30 g/hL. Tako nega na grobih drožeh najbolj pozitivno vpliva na beljakovinsko stabilnost in znižanje odmerkov bentonita.
Keywords:beljakovinska stabilnost, nega na drožeh, manoproteini, bentonit, testi za beljakovinsko stabilnost
Year of publishing:2014
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Secondary language

Title:Impact of lees on wine protein stability
Abstract:We studied impact of lees on wine protein stability and decreasing of bentonite doses for 'Chardonnay' wine vintage 2012, at winery Jarc and at laboratories of University center for viticulture and enology Meranovo, Faculty for agriculture and life sciences Maribor. The research was divided in three different treatments: wine on heavy lees, light lees and wine which was filtered after the fermentation. For determination of bentonite doses we used two protein stability tests, Bentotest® and heat test 80°C/30 minutes. For bentotest we discovered that the test is inappropriate for our research, because the test included heat unstable as well as heat stable proteins, which lead to very high and unrealistic bentonite doses. With heat test we discovered following doses of bentonite needed for achieving protein stability: -heavy lees 0 g/hL; light lees and filtration 30 g/hL. Ageing on heavy lees had the best impact on protein stability and bentonite doses.
Keywords:protein stability, sur lies, mannoproteins, bentonite, protein stability tests


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