Impact of the manner of vinification on the quality of wine cv. Pinot Noir

V letu 2005 smo preizkušali tri različne postopke maceracije grozdja cv. ´Modri pinot´: klasična maceracija (Km), hladna maceracija (Hm) ter maceracija z dvigom temperature v zaključni fazi maceracije (Tm). Pri maceraciji z dvigom temperature je bila statistično značilno manjša vsebnost alkohola, večji ostanek sladkorja ter večji skupni ekstrakt v primerjavi s Km ter Hm. Večji skupni ekstrakt je zaželjen za boljšo senzorično kakovost vina. Zaradi višje temperature v drozgi je bila pri maceraciji Tm največja vsebnost skupnih fenolov za 35 % več kot Km in 28 % več kot Hm. Vsebnost skupnega ekstrakta Tm je bila večja za 10% glede na Km in 19 % glede na Hm. Vina maceracije Tm so bila pri obeh ocenjevanjih najbolje ocenjena, kar pomeni, da so imela najboljše senzorične lastnosti.In the 2005 sample we were assessing three different methods of maceration of grapes cv. ´Pinot Noir´: classical maceration (Km), cold maceration (Hm) and maceration by increasing the temperature in the final phase (Tm). In comparison with Km and Hm methods, the Tm method resulted in statistically significantly lower alcohol content, higher sugar remainder and higher total extract. Higher total extract is desirable in order to achieve better sensoric quality of wine. The increased temperature in lees resulted also in the highest total phenol content by 35 % higher than in Km, and by 28 % higher than in Hm. The total Tm extract content was higher by 10 % than Km and 19 % than Hm. Tm wines were also top rated in both evaluations, which means that had the best sensoric characteristics