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Title:
PARAMETRI KAKOVOSTI SORTE 'SAUVIGNON' OD GROZDJA DO VINA
Authors:
ID
Korošec, Janja
(Author)
ID
Košmerl, Tatjana
(Mentor)
More about this mentor...
Files:
MAG_Korosec_Janja_2012.pdf
(2,64 MB)
MD5: 8EA16DEBE8C2A762C43ED437B7087484
PID:
20.500.12556/dkum/2ee8558f-96f5-47ae-a91e-79330af0bd88
Language:
Slovenian
Work type:
Master's thesis
Organization:
FKBV - Faculty of Agriculture and Life Sciences
Abstract:
V letu 2009 smo v laboratoriju za vinarstvo na Katedri za tehnologije, prehrano in vino Biotehniške fakultete Univerze v Ljubljani ugotavljali, ali lahko na osnovi določene osnovne kemijske sestave pri spremljanju dozorevanja grozdja sorte 'Sauvignon' pričakujemo optimalne kemijske parametre vina. Poskus smo opravljali v vinogradih vinorodnega okoliša Štajerska Slovenija. V poskusu smo obravnavali sedem vinogradov (A, B, C, Č, D, E in F) na različnih tipih tal in legah. V vsakem vinogradu je bila obravnavana ena vrsta 50-ih trsov. Pri vseh sedmih vinogradih smo izvajali vzorčenje v treh terminih (1, 2 in 3), le v vinogradu B smo opravili še dodatno četrto vzorčenje. Spremljali smo fizikalno-kemijsko parametre zrelosti, potek alkoholne fermentacije mošta in opravili kemijsko analizo mladega vina. Vse fermentacije so potekale do popolnega povretja v enakem času pri posameznem datumu trgatve. Med analiziranimi vinogradi so bile majhne razlike v vsebnosti sestavin mošta in pridelanega mladega vina. Največje vsebnosti skupnega suhega ekstrakta (SSE) so imela pridelana mlada vina prvega vzorčenja z vinogradov A1 (22,41 g/L), B1 (22,89 g/L) in C1 (21,87 g/L). Te vrednosti so bile pri naslednjih vzorčenjih manjše, kar je najverjetneje v povezavi z manjšo vsebnostjo kislin. Le pri dodatnem četrtem vzorčenju so se te vrednosti povečale v vinogradu B4 (23,48 g/L). Zveza med skupnim suhim in sladkorja prostim ekstraktom (SPE) pridelanih mladih vin je znašala 0,93, kar potrjuje statistično zelo visoko značilno korelacijo med omenjenima parametroma v pridelanih vinih. Največje vrednosti pH in SSE smo določili v vinih iz vinograda B. Z vsakim naslednjim vzorčenjem smo imeli tako večje sladkorne stopnje mošta, a manjše vsebnosti SSE v vinu. Samo na podlagi izmerjene sladkorne stopnje ne moremo napovedovati, kakšni bodo kemijski parametri mladega vina. Najboljše rezultate je dal vinograd B, ki se je nahajal na peščenih tleh in jugozahodni legi. Kar potrjuje navedbe, da so ta rastišča najugodnejša za pridelovanje grozdja sorte 'Sauvignon' peščena tla in jugozahodne lege vinograda. Tip tal v naših poizkusih ni vplival na kinetiko alkoholne fermentacije ter sestavo pridelanih mladih vin. Vpliva lahko v povezavi z višjim pH (pri enaki sladkorni stopnji) na večjo fermentacijsko aktivnost kvasovk.
Keywords:
Dozorevanje grozdja
,
'Sauvignon'
,
mošt
,
vino
,
kemijska sestava
,
kinetika fermentacije
Place of publishing:
Maribor
Year of publishing:
2012
PID:
20.500.12556/DKUM-23171
NUK URN:
URN:SI:UM:DK:5JZIIZM2
Publication date in DKUM:
14.06.2012
Views:
4097
Downloads:
363
Metadata:
Categories:
FKBV
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:
KOROŠEC, Janja, 2012,
PARAMETRI KAKOVOSTI SORTE “SAUVIGNON” OD GROZDJA DO VINA
[online]. Master’s thesis. Maribor. [Accessed 18 April 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=23171
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Secondary language
Language:
English
Title:
Quality parameters of 'Sauvignon Blanc' from the grapes to wine
Abstract:
In 2009, the laboratory of winemaking in the Department of technologies, nutrition and wine at Biotechnical Faculty, University in Ljubljana, tried to asses whether it is possible to achieve optimal chemical parameters of the wine, based on certain basic chemical structure, monitored during the ripening of the grapes 'Sauvignon Blanc'. The experiment was carried out in the vineyards of winegrowing region Štajerska Slovenija. We compared seven vineyards (A, B, C, Č, D, E and F) on different soil types and locations. Every vineyard included fifty vines in a certain row. The sampling was performed in three periods (1, 2 in 3), only the vineyard B had the additional fourth sampling. We monitored the physical-chemical parameters of grape ripening, the process of alcohol fermentation of must and performed chemical analysis of new wine. The fermentation was completed at the same time at each date of harvesting. There were small differences in the component concentrations of must and new wine. The maximum level of total dry extract (SSE) were present in the new wine of the first samplings in the vineyards A1 (22.41 g/L), B1 (22.89 g/L) and C1 (21.87 g/L). These values were lower in further samplings, probably because of the lower acid substance. The fourth additional sampling showed the increase in the vineyard B4 (23.48 g/L). The connection between the total dry and sugar free extract (SPE) of new wines was 0.93, which statistically confirms the significant as well as very high correlation between the above mentioned parameters in the wine. The highest pH value and SSE content were determined in the wines from the vineyard B. All further samplings presented higher sugar level in the grapes and lower SSE content in the wine. It is not possible to predict the chemical parameters of the new wine only on the basis of the measured sugar level. Therefore we can confirm that the best results for the 'Sauvignon Blanc' were presented in sandy soil and southwestern location. The soil type does not affect the kinetics of alcohol fermentation and the structure of the new wine produced. On the other hand it can have an impact, if it is connected with a higher pH value (if the level of the sugar is the same) on higher fermentation activity of yeast.
Keywords:
Grape ripening
,
'Sauvignon Blanc'
,
must
,
wine
,
chemical structure
,
fermentation kinetics.
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