Vpliv zorilne posode na stabilizacijo vina

Vino je po končani alkoholni fermentaciji moten in nestabilen medij, ki ga je potrebno stabilizirati, da ohranimo njegovo kakovost do porabe. Namen magistrske naloge je bil spremljanje spontane beljakovinske in tartratne stabilizacije dveh mladih belih vin v treh različnih zorilnih posodah. Beljakovinsko in tartratno stabilnost vina smo spremljali z analizami vrednosti pH, skupnih (titrabilnih) kislin, posameznih organskih kislin, koncentracije mineralov kalija in kalcija, s toplotnim testom beljakovinske stabilnosti, s konduktometrično določitvijo tartratne stabilnosti in z merjenjem specifične električne prevodnosti. Na koncu praktičnega dela smo izvedli senzorično analizo vzorcev vina s petčlansko strokovno komisijo po 100-točkovni OIV metodi. Beljakovinska in tartratna stabilnost sta se vsem vzorcem vina med poskusom zorenja konstantno izboljševali. Na koncu poskusa sta se obema vinoma najbolj izboljšali z zorenjem v barrique sodih. Kisik pozitivno vpliva na doseganje tartratne stabilnosti in na doseganje beljakovinske stabilnosti, vendar v kombinaciji s spojinami iz lesa. Noben vzorec na koncu ni dosegel tartratne stabilnosti, saj je spontana stabilizacija dolgotrajen proces. Pri senzorični analizi vzorcev so najslabšo skupno oceno dosegli vzorci vina, ki so zoreli v barrique sodih. Wine is a turbid and unstable medium after completion of alcoholic fermentation, which needs to be stabilized in order to maintain its quality until consumption. The purpose of the master's thesis was to monitor spontaneous protein and tartrate stabilization of two young white wines in three different maturation vessels. Protein and tartaric stability of wine were monitored by analysis of pH value, total (titratable) acidity, individual organic acids, the concentration of two minerals, potassium and calcium, by heat test of protein stability, conductometric determination of tartrate stability and measurement of specific electrical conductivity. At the end of the practical part, we performed a sensory analysis of wine samples with a commission consisting of five experts using 100-point OIV method. Protein and tartaric stability was constantly improving during maturation of all wine samples. At the end of the experiment, both wines improved the most by maturing in barrique barrels. Oxygen has a positive effect on achieving tartrate stability and has a positive effect on achieving protein stability, but in combination with woods compounds. No sample ultimately achieved tartrate stability, as spontaneous stabilization is a lengthy process. The sensory analysis revealed the worst overall score was given to wine samples matured in barrique barrels.