BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Vpliv vodenega alkoholnega vrenja na kakovost vina sorte laški rizling in šipon : diplomska naloga = The influence of controlled alcoholic fermentation on the quality of wine from the cultivars Welsch Riesling and Sipon : graduation thesis
Tadina, Boštjan
Namen raziskave je bil ovrednotiti pomen vodenega alkoholnega vrenja na kakovost vina laški rizling in šipon. Med alkoholnim vrenjem, ki smo ga pospešili z dodatkom kvasnega nastavka, smo uravnavali ...temperaturo tako, da se je le-ta gibala med 14 in 19 °C. Med samim tehnološkim procesom pridelave vina smo, poleg temperature med alkoholnim vrenjem, spremljali še: koncentracijo CO2, skupnih fenolnih snovi, acetaldehida, mineralnih snovi, skupni in prosti žveplov dioksid, pH vrednost, koncentracijo titrabilnih kislin, posameznih organskih kislin (vinske, jabolčne, citronske, mlečne kisline), hlapnih kislin, sladkorno stopnjo mošta, koncentracijo reducirajočih se sladkorjev, alkohola (etanola), skupnega ekstrakta, sladkorja prostega ekstrakta, prolina, prostega aminokislinskega dušika. Na koncu smo vino še senzorično ocenili po Buxbaumovem 20-točkovnem sistemu. Kljub slabšemu letniku 1996, smo z vodenim tehnološkim procesom pridelali kakovostno vino.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [B.Tadina], 1998
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Izposojeno gradivo lahko vrnete tudi v nabiralnik pred knjižnico.