Production and chemical analysis of domestic wine Isabela

Cilj završnog rada bio je proizvesti vino sorte Izabele, privatnog proizvođača s područja Sesveta, Zagrebačkog vinogorja. Kemijskim postupcima provedena je analiza proizvedenog domaćeg vina te su određeni osnovni parametri kakvoće: alkohol, ekstrakti, šećer, slobodni, vezani i ukupni sumpor, ukupne i hlapljive kiseline te jabučna i vinska kiselina. Laboratorijske metode koje su pritom bile korištene su: denzitometrijska metoda za određivanje alkohola i ekstrakta, RS-metoda za određivanje šećera, titracija s NaOH za određivanje slobodnog i vezanog sumpora, neutralizacija s NaOH za ukupne kiseline, polumikro postupak za hlapljive kiseline te papirna kromatografija za određivanje jabučne i vinske kiseline. Također je bilo provedeno i organoleptičko ispitivanje. Rezultati analiziranog domaćeg vina sorte Izabela su u skladu s vrijednostima Pravilnika o vinu iz 1996. godine.The aim of final work was to produce wine Isabela, private producer from Sesvete, Zagreb wine region. The chemical procedures were applied in order to analyze produced domestic wine. So, basic wine quality parameters such as: alcohol, extracts, sugar, free, bounded and total sulfur, total and evaporative acidity and malic and tartaric acid were determined. Laboratory methods that were used are: densitometric method for determination of alcohol and extracts, RS-method for determination of sugars, titration with NaOH for the determination of free and bound sulfur, neutralization with sodium hydroxide for total acidity, halfmicro procedure for the determination of evaporative acidity and for determination of malic and tartaric acid the paper chromatography was used. Also organoleptic tests were performed. The results of analyzed domestic wine Isabela were in accordance with the Croatian wine regulations from year 1996