Projects / Programmes source: ARIS

Fizikalno-kemijska karakterizacija vina in destilatov (Slovene)

Research activity

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
Evaluation (rules)
source: COBISS
Researchers (9)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  07028  PhD Helena Abramovič  Plant production  Head  1999 - 2001  256 
2.  00927  PhD Janez Hribar  Plant production  Researcher  1999 - 2001  860 
3.  00177  PhD Florijan Klofutar  Chemistry  Researcher  1999 - 2001  428 
4.  10688  PhD Tatjana Košmerl  Plant production  Researcher  1999 - 2001  1,029 
5.  04517  PhD Andrej Plestenjak  Plant production  Researcher  2000 - 2001  206 
6.  09633  PhD Darja Rudan-Tasič  Chemistry  Researcher  1999 - 2001  135 
7.  05767  PhD Marjan Simčič  Plant production  Researcher  1999 - 2001  437 
8.  08384  PhD Nataša Šegatin  Chemistry  Researcher  1999 - 2001  135 
9.  05733  PhD Rajko Vidrih  Plant production  Researcher  1999 - 2001  748 
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.
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