| Sažetak | Cilj ovoga rada bio je odrediti parametre kakvoće bijelog vina sorte Viognier, berba 2019. Viognier je sorta najrasprostranjenija na jugu Francuske, a analizirano vino potječe iz lokalne vinarije u regiji Languedoc. Vino je dobiveno iz grožđa s trsova prosječne starosti 33 godine. Tlo u vinogradu je gusto i kompaktno, glinasto-vapnenačko, a berba i prešanje grožđa su odrađeni ručno. Nakon alkoholne fermentacije proizvođač je proveo i jabučno-mliječnu fermentaciju, a potom je vino odležavalo 11 mjeseci u bačvama od francuskog hrasta na talogu kvasca („sur lie“ tehnologija). Kod proizvodnje vina iz sorte Viognier poželjno je provođenje jabučno-mliječne fermentacije i primjena „sur lie“ tehnologije, jer će proizvedeno vino biti kompleksnije, harmoničnije i punijeg okusa. Analizom vina je određena koncentracija neprevrelog šećera, udio etanola, koncentracija slobodnog, vezanog i ukupnog sumpora te hlapljivih i ukupnih kiselina. HPLC metodom određene su koncentracije glukoze, fruktoze, glicerola, jabučne, limunske i vinske kiseline te udio etanola. Dobivene vrijednosti svih izmjerenih parametara bile su u skladu s propisima. |
| Sažetak (engleski) | The aim of this study was to determine the quality parameters of Viognier white wine, harvested in 2019. Viognier is a grape variety mostly grown in southern France, and the analysed wine originates from a local winery in the Languedoc region. The wine was produced from grapes harvested from vines with an average age of 33 years. The soil in the vineyard is dense and compact, clay-limestone, and the harvest and grape pressing were done manually. After alcoholic fermentation, the producer carried out malolactic fermentation, followed by aging the wine for 11 months in French oak barrels on yeast lees ("sur lie" technique). When producing Viognier wine, it is desirable to perform malolactic fermentation and apply the "sur lie" technique, as it results in a more complex, harmonious, and full-bodied wine. The analysis of the wine determined the concentration of residual sugar, ethanol content, concentrations of free, bound, and total sulfur, as well as volatile and total acidity. HPLC method was used to determine the concentrations of glucose, fructose, glycerol, apple, citric, and tartaric acids, as well as the ethanol content. The quantities obtained for all measured parameters were in accordance with regulations |
