Projects / Programmes
Fizikalno-kemijska karakterizacija vina in destilatov (Slovene)
| Code |
Science |
Field |
Subfield |
| 4.03.07 |
Biotechnical sciences |
Plant production |
Technology of vegetal origin food |
| Code |
Science |
Field |
| T003 |
Technological sciences |
Transport technology |
| T430 |
Technological sciences |
Food and drink technology |
A. Rheology of wines: wine, rheology, osmolality, conductivity; B. Kinetics of methanol production in wine and spirits: methanol, pectin, pectolitic enzymes, fermentation, wine, spirits
Researchers (9)
Abstract
A. Rheology of wines
Dynamic viscosity for same samples of Slovenian wines will be determined at temperatures from 293K to 333K. Electrical conductivity at 293K and 298K and some other parameters as osmolality, density, refractive index, concentration of ethanol, higher alcohols, glycerol, phenolic compaunds and sugar, buffer capacity of wine, concentration of titrable acids, concentration of volatile and organic acids, free and total sulphur diokside, total extract and microelements will be also determined. The best correlation between viscosity and temperature, osmolality, conductivity and some wine components will be found.
B. Kinetics of methanol production in wine and spirits
The activity of pectin methylesterase and polygalacturonase will be traced during fruit and grape ripening as well as during the process of mash fermentation. Methanol content a product of pectin methylesterase activity will be determined during fruit ripening, fermentation and in the final product (wine, distillates). Correlation between pectin content, activity of pectolytic enzymes and methanol content in fruit and in final product is to be established.
