Primjena Charmat metode u proizvodnji pjenušca od Malvazije istarske

master's thesis

• Author: Aida Glavinić
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Committee member: Stjepan Sito (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2016-05-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

U posljednjih se nekoliko godina sve veći broj vinara istarskog poluotoka odlučuje svoj asortiman vina upotpuniti pjenušavim vinom. Pravilan odabir tehnologije proizvodnje pjenušavog vina od izuzetne je važnosti, jer direktno utječe na ekonomsku dobit, a samim time i konkurentnost na tržištu. Charmat ili tankovska metoda proizvodnje se sve češće primjenjuje u istarskim podrumima, međutim, utjecaj iste na kvalitetu pjenušca proizvedenog od Malvazije istarske još nije istražen. Stoga su u ovom radu detaljno opisani svi aspekti proizvodnog procesa charmat, od samog terroira do punjenja pjenušca u boce, te evaluirani svi parametri kakvoće referentnom fizikalno-kemijskom analizom te opisnom senzornom evaluacijom. Također, evaluirana je i dosljednost kakvoće charmat pjenušca kroz dvije proizvodne godine 2012. i 2013. Parametri kakvoće fizikalno-kemijske analize ukazuju na to da je Malvazija istarska dobar odabir u proizvodnji charmat pjenušca. Nadalje, rezultati senzorne analize potvrđuju isto, te opisanim parametrima senzornih senzacija upućuju na to da je charmat tehnologijom moguće postići kompleksnost okusa i mirisa, koji se često navodi kao nedostatak tog načina proizvodnje. Ujednačenost rezultata kako fizikalno-kemijske analize, tako i senzorne evaluacije, kroz obje proizvodne godine, dokazuju dosljednost kakvoće. Naposljetku možemo zaključiti kako je uz pravilne korake u proizvodnji charmat pjenušca od Malvazije istarske moguće postići vrhunske rezultate.

Abstract (english)

For the last several years, more and more winemakers from the Istrian peninsula have decided to widen their range of wines to include sparkling wines. Choosing the correct technique when producing sparkling wines is of the utmost importance, as it has a direct effect on profits, and as such, market competitiveness. Charmat or the tank method of production, is used more and more often in Istrian cellars. However, the effect that this production method has on the quality of the sparkling wine produced using the Istrian malvazia grape variety has not as yet been researched. As such, this paper describes in detail all aspects of the Charmat production process, from the terroir itself to bottling the sparkling wine, as well as evaluating all the quality parameters using referential physical-chemical analysis and sensory description evaluation. In addition, the consistency in quality of the Charmat sparkling wine was evaluated during two production years, i.e. during 2012 and 2013. The quality parameters of the physical-chemical analysis showed that the Istrian malvazia grape variety was a good choice for the production of Charmat sparkling wine. Furthermore, the results of the sensory analysis came to the same conclusion. In addition, the sensory description parameter sensations showed that it is possible to achieve complexity in flavour and aroma using the Charmat technique, which are usually considered disadvantages when using this technique. The singularity of the results, both in the physical chemical analysis as well as the sensory evaluation throughout both production years, showed consistency in quality. Lastly, it can be concluded that when adhering to the proper steps in the production of Charmat sparkling wines made from the Istrian malvazia grape variety, it is possible to achieve excellent results.

• Keywords: charmat; pjenušac; Malvazija istarska; sekundarna fermentacija
• Keywords (english): charmat; sparkling wine; Istrian malvasia; secondary fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:204:324206
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2016-12-12 10:51:50