MONITORING OF THE PHYSICO - CHEMICAL PARAMETERS OF THE QUALITY OF THE WINE

Zadatak ovog završnog rada bio je praćenje cijelog procesa proizvodnje bijelog i crnog vina, od samog početka ubiranja grožđa, dovoza na mjesto prerade, muljanja grožđa, maceracije, alkoholne fermentacije, otakanja vina i njegove njege. Eksperimentalni dio rada sadrži 6 uzoraka već proizvedenog vina koje je prošlo sve navedene procese te se njeguje i skladišti u cisternama. Na temelju provedene analize svakog pojedinog uzorka određivan je omjer glukoznog i fruktoznog šećera, ukupne kiseline u vinu, pH, volumni postotak alkohola, količina hlapljivih kiselina, jabučne kiseline i mliječne kiseline. Da bi se postigao vrhunski rezultat, odnosno da bi rezultati vina bili u skladu sa propisima navedenim u zakonu o vinu (NN 2/2005), vino se moralo brižljivo tretirati od samog ubiranja grožđa. Oprema za pojedine korake u proizvodnji morala je biti tehnički ispravna kako tijekom prerade vina u mošt ne bi došlo do kontaminacije ili neke druge vrste neagtivnog faktora koja bi konačni proizvod dovela do toga da ne bude distributiran potrošaču, te da ne zadovolji njegove uvjete.The task of this final essay was to follow the entirety of the process of production of red and white wine, from the very beginning of grape harvesting, bringing it to the processing place, crushing the grapes, maceration, alcohol fermentation, wine grazing and finally caring for it. The experimental part of the work contains 6 samples of already made wine that went through all the mentioned processes and is nourished and stored in tanks. Based on the analysis of every individual sample we determined the ratio of glucose and fructose sugar, the totality of acid in wine, pH, the volume percentage of alcohol and the amount of citric, lactic and malic acid. In order to achieve the best result and that the results of the wine were in accordance with the rules laid down in the wine act (NN/2005) the wine had to be carefully treated from the very harvesting of the grapes. Also, the equipment for the individual steps in production had to be technically correct so that during the processing of grape juice into wine there would not be any contamination or any other kind of negative factor that would cause the final product not to be distributed to the consumer and not met its conditions