Deseases and defects of wine

Podizanjem nasada vinograda, širenjem vinove loze putem grčkih kolonista te daljnjom obradom grožđa, vino postaje važan gospodarski proizvod. Razvojem trgovine i upoznavanjem novih kultura, vino se počelo proizvoditi u svim zemljama svijeta. Na području Hrvatske, vinogradarstvo je bilo razvijeno na primorskom dijelu zemlje a kasnije se razvija i na kontinentalnom dijelu. Vinova loza je višegodišnja penjačica koja se uzgaja na svim područjima. Kao višegodišnja kultura za svoj uspješan uzgoj zahtjeva određene klimatske čimbenike. Izmjenom povoljnih i nepovoljnih abiotskih čimbenika te djelovanjem biotskih čimbenika dolazi do pojave bolesti vinove loze. Vinovu lozu napadaju mnoge bolesti koje mogu ugroziti cijeli prinos. Nepravilnom obradom grožđa, ne higijenskim održavanjem posuda i podruma te djelovanjem štetnih mikroorganizama dolazi do pojave bolesti i mana vina. Bolesti uzrokuju mikroorganizmi, kvasci, bakterije i plijesni a vino mijenja okus, miris, boju i bistroću. Uzročnici mana nisu živi organizmi te one nisu zarazne. Poneke bolesti i mane vina, mogu se samo privremeno spriječiti ali se ne mogu u potpunosti ukloniti. Zaraženo vino mijenja izgled, kemijski sastav, organoleptička svojstva te postaje ne upotrebljivo za piće. Pravilnom preradom i njegom vina, higijenom podrumskih prostorija i posuđa te redovitom kontrolom fermentacije vina, sprječavamo nastanak bolesti i mana.Raising vineyards, expansion of the grapevine by Greek colonists and subsequent treatment of the grape, wine becomes an important economic product. The development of trade and learning about new cultures, wine began to produce in all countries of the world. In the area of Croatian viticulture was developed in the coastal part of the country, and later develops on continental. The grapevine is a perennial climbing species that are grown in all areas. As a perennial crop for its successful cultivation requires certain climatic factors. By changing the favorable and unfavorable abiotic factors and biotic factors acting comes to diseases of the vine. Grapevine can be attacked by many diseases that can jeopardize the entire yield. Improper treatment of the grapes, hygienic maintenance of dishes and the cellar, and the action of harmful microorganisms and leads to hurt and weaknesses the wine. The diseases caused by microorganisms, yeasts, bacteria and mold, and infested wine change the taste, smell, color and clarity. The causes of disadvantage are not living organisms, and they are not contagious. Some of the diseases and defects of wine, can only temporarily suppress it, but can not be completely removed. Tainted wine changes the appearance, chemical composition, organoleptic properties and becomes not usable for drinking. Proper processing and care wine, hygiene basements and containers, and regular inspection of the fermentation for the wine, prevents diseases and defects