Technology of production and characteristics of black currant wine

Podaci o crnom ribizu datiraju još od XVI. stoljeća, gdje je prvenstveno poznat kao ljekovita biljka, a tek kasnije se njegova upotreba raširila i u prehrambene svrhe. Crni ribiz je voćna vrsta, karakteristična samonikla rasta u srednjoj i istočnoj Europi, dok je kod nas pretežito kultivirana vrsta. Grmolikog je rasta s izbojcima koji rastu iz tla ili starijeg drveta odmah iznad tla. Plod može biti okrugla ili slabo spljoštena boba, crne boje. Spoznajući nutritivnu vrijednost crnog ribiza, njegov uzgoj i upotreba se uvelike proširila, pa tako i u vinarskom području. Cilj ovog diplomskog je opisati tehnologiju proizvodnje vina od crnog ribiza, odrediti njegov kemijski sastav i aromatski profil te poveznice između vina od grožđa i vina od crnog ribiza.Documentation on black currant date back to 16th century, where it is known primarly as a medical herb and only later its use spreads for nutritional purposes. Black currant is fruit specie, characteristic self-growth in central and eastern Europe, while in our areas is mostly cultivated. It is bushy growth with shoots that grow from the ground or older tree immediately above the ground. The fruit can be round or slightly flattened berry, black color. Knowing the nutritional value of black currant, its cultivation has expanded extensively, so also in wine sector. The main idea of this work is to describe the technology of black currant production, to determinate its chemical composition and aromatic profile and the connection between grape wine and black currant wine