Achieving acid balance in wine

Namen diplomskega dela je ugotoviti, kako se med sabo razlikujejo vzorci vina iz treh vinorodnih dežel Slovenije v vsebnosti skupnih kislin in vrednosti pH. Predvsem so nas zanimale vsebnosti titrabilnih in skupnih kislin, saj smo na podlagi teh rezultatov vzorce uvrstili v tiste znotraj območja optimalne kislosti in tiste, ki so imele preveč oziroma premalo kislin. Poskus je potekal na šestih vzorcih vina, letnika 2017, le eden je bil letnika 2016. Dobljene rezultate posameznih analiz smo statistično obdelali. Ugotovili smo, da sta dva vzorca izstopala, eden je imel premalo kislin, drugi pa najvišjo koncentracijo le-teh. Zato smo enega dokisali z vinsko in citronsko kislino, drugega pa razkisali s kalcijevim karbonatom in kalijevim hidrogenkarbonatom. Dodatke sredstev smo dodali v primernih količinah. Ugotovili smo, da dovoljeni dodatki vplivajo na kislinske parametre vina, saj spremenijo vrednosti pH, koncentracije skupnih in posameznih kislin, vplivajo na barvo vina in pufrno kapaciteto. Rezultati so pokazali, da vina iz različnih vinorodnih dežel vsebujejo različne koncentracije skupnih kislin, imajo različen pH, prav tako pa imajo različno razmerje med prevladujočimi organskimi kislinami. Razlike gre poleg klimatskim razlikam pripisati tudi različnim sortam, ki uspevajo na določenih vinogradniških področjih.The subject of the diploma work is to determine how wine samples from three wine growing regions in Slovenia differ from each other in total acids content and pH values. We were particularly interested in the content of titratable acids and total acids content since the samples were clasisified as those within the area of optimal acidity and those containing too much or too little acids. The experiment was performed on six samples of wine, vintage 2017. Only one sample of the wine was the vintage 2016. The results obtained by individual analyses were statistically evaluated. It was found that two samples had deviated: one contained too little acids and the other too much acids. Therefore, one sample was acidified with tartaric and citric acid and the other deacidified with calcium carbonate and potassium hydrogen carbonate. The additives were added in appropriate quantities. We established that the allowed additives influenced the acidic parameters of wine as they change the pH values, the concentration of total and individual acids. The permitted additives also affect the wine colour and the buffer capacity. The results showed that the wines from different wine growing regions contain different concentrations of total acids, have different pH, as well as have a different ratio of prevailing organic acids. The differences can be attributed to different varieties, since they are produced in different regions and climates