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Title:Vpliv dodajanja enoloških taninov v različnih fazah alkoholne fermentacije na fizikalno-kemijske lastnosti vina sorte 'modri pinot'
Authors:Bračko, Urška (Author)
Kristl, Janja (Mentor) More about this mentor... New window
Valdhuber, Janez (Co-mentor)
Kraner Šumenjak, Tadeja (Co-mentor)
Files:.pdf MAG_Bracko_Urska_2020.pdf (1,34 MB)
MD5: AED8B94D5BC43C4EE14656FB6F3DB770
Work type:Master's thesis/paper (mb22)
Typology:2.09 - Master's Thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Proučevali smo vpliv dodajanja treh enoloških taninov (Protanin R, Gallotanin B, Galitan Agrovin) v različnih fazah alkoholne fermentacije grozdnega soka (na začetku fermentacije, med njo in na koncu fermentacije) sorte 'Modri pinot' na vsebnost skupnih fenolov, antocianinov, taninov, mineralov ter nianso in intenziteto barve vina. Na povišanje vsebnosti skupnih fenolov je značilno vplival dodatek Gallotanina B, ki smo ga dodali med fermentacijo. Vsebnost taninov se je v primerjavi s kontrolnim vzorcem značilno zvišala ob dodatku Gallotanina B in Galitan Agrovin na koncu alkoholne fermentacije. Čas dodajanja taninov in vrsta tanina sta vplivala na nianso barve vina, na vsebnost antocianinov in na intenziteto barve vina. Najvišja vsebnost antocianinov je bila v vzorcu s Protaninom R, dodanim med alkoholno fermentacijo, kjer je bila tudi niansa barve najvišja. Največja intenziteta barve pa je bila v vzorcu s Protaninom R, ki smo ga dodali na koncu fermentacije.Vsebnost Mn, Fe in Zn v vinu je bila odvisna od časa dodajanja taninov, vsebnost Fe pa tudi od vrste dodanega tanina.
Keywords:enološki tanini/ antocianini/ 'Modri pinot'/ barva/ minerali
Year of publishing:2020
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License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
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:01.06.2020

Secondary language

Title:Effect of oenological tannin aplication during different alcohol fermentation phases on the physical and chemical characteristics of pino noir wine
Abstract:The effects of applying three oenological tannins (Protanin R, Gallotannin B, Galitan Agrovin) at different stages of alcohol fermentation of the grape juice (at the beginning, in the middle and at the end of the process) of the Pinot Noir variety were studied. Total phenol content, anthocyanins, tannins, minerals and colour parameter values, as well as colour shade and intensity, were assessed. Gallotannin B, which was added during the fermentation, was found to have a significant effect on the increase in total phenol content. In comparison with the control sample, the tannin content significantly increased when Gallotannin B and Galitan Agrovin were added at the end of the alcohol fermentation process. The timing of the application of tannins and the tannin type were both found to have a significant effect on anthocyanin content, wine colour intensity and color hue. The highest anthocyanin content and color hue values was in the sample to which Protanin R was added during alcohol fermentation, and the highest colour intensity was measured in the sample to which Protaninom R was added at the end of this process. The wine’s Mn, Fe and Zn content depended on the application time of the tannins, and the Fe content depended, in addition, on the type of tannin added.
Keywords:oenological tannins/ anthocyanins/ Pinot Noir/ color/ minerals


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