The effects of different grape processing technologies on chemical characteristics of wine

Vinske vzorce belih vin letnika 2015 smo analizirali glede na različne načine predelave grozdja. grozdja. Spremenljivke so bile stiskanje celega, drozganega in pecljanega grozdja v pnevmatski ali mehanski stiskalnici. Analize kemijske sestave delno potrjujejo vpliv večje mehanske obremenitve grozdja na višji pH in nižje skupne kisline ter višje vsebnosti vezanega SO2. Stiskanja celega grozdja v pnevmatski stiskalnici vodi v manjšo fenolno obremenitev vina, kar potrjuje specifična določitev katehinov. Analiza skupnih fenolov ne pokaže izraženega vpliva in je verjetno bolj primerna za rdeča vina. POM test vizualno potrjuje določitve katehinov.We analyzed white wine samples from the year 2015 according to different ways of wine processing. The variables were pressing of whole grapes, crushed and destemmed grapes in pneumatic or mechanic presses. The analysis of chemical composition partially confirms the influence of grater mechanic impact on grapes on higher pH and lower total acidity as well as higher concentrations of bound SO2. The pressing of whole grapes in a pneumatic press leads to smaller impact of phenols on wine, which is confirmed by the specific determination of catehins. The analysis of total phenols does not show the expressed influence and is likely to be more suitable for red wines. POM test visually confirms the determination of catehins