Influence of red wine vinification procedure on the profile of red wine color components : bachelor thesis

Crno vino je jedan od najstarijih poljoprivredno-prehrambenih proizvoda koji se dobiva procesom vinifikacije tijekom kojeg se iz pokožice bobica u grožđani sok ekstrahiraju tvari boje. Boja crnog vina je primarni vizualni kriterij po kojem se procjenjuje kategorija i kvaliteta vina, a ona potječe od fenolnih spojeva koji su najznačajnija grupa fitokemikalija u pokožici crnog grožđa. Glavni nosioci prepoznatljive crvene boje vina su antocijani, prirodni pigmenti koji reflektiraju svjetlost u rasponu od crvene do plave boje vidljivog spektra, a procesom maceracije prelaze u vino. U ovom radu se pobliže objašnjava klasična maceracija, termovinifikacija i maceracija uz dodatak pektolitičkih enzima te njihov utjecaj na profil tvari crnog vina. U uzorcima vina sakupljenim tijekom vinifikacije crnog grožđa Babica navedenim postupcima određeni su parametri boje (intenzitet boje (IB), nijansa boje (NB), optička gustoća (OG) te sadržaj antocijana, praćene su promjene istih i doneseni zaključci.Red wine is one of the oldest food-agricultural products obtained by vinification during which color substances from grape skins are extracted into grape juice. Red wine color is used as the primary visual criterion to evaluate wine quality, and it is derived from phenolic compounds which are the most significant group of phytochemicals present in red grape skin. Main carriers of the red wine's distinguishable color are anthocyanins, natural pigments that reflect light in the range from red to blue color of visible spectrum, and they are transferred to the wine by maceration. This paper will closely explain traditional maceration, thermovinification, and pectolytic enzyme-assisted macerations and its influence on the profile of red wine colour substances. Samples are collected during the mentioned vinification procedures of the red grapes from the Babica variety and different color parameters (color intensity (CI), color hue (H) and optical density (OD)) and anthocyanin content are detected and discussed, as well as changes of these parameters during the vinification