Οινοποίηση μουστών και ποικιλίων Κακοτρύγι( Κέρκυρας), Αυγουστιάτη(Ζακύνθου) και Βέρτζαμι(Λευκάδας) και χημικές αναλύσεις των παραγόμενων οίνων
Date Issued
November 19, 2023
Type
Πτυχιακή Εργασία
Abstract
This research was conducted in the Microbiology Laboratory and in Food Chemistry and Industrial Fermentation Laboratory of Food Science and Technology department of Ionian University in the year 2019, were the organoleptic characters and chemical composition of three local wine grape varieties (Kakotrigi-Corfu, Vertzami-Lefkada, Augoustiati-Zante) were studied.
In vitro vinification and organoleptic control of the produced wines were applied to all varieties and the following characteristics were determined: the intensity and color of the wine using a spectrophotometer, the phenolic index by measuring the absorbance at 280nm, tannins using HCl and ethanol solutions, water bath and absorption measurement at 550nm.
In addition, the polymerization state of tannins in wine and their ability to react with gelatin proteins was defined by determining the hydrochloric acid index and the gelatin index, respectively.
All varieties showed sufficient results in organoleptic and chemical evaluation however, further investigation is needed to apply them to winery data and to conduct fermentation on a pilot scale.
Subjects
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ΠΕ_TETRO_ΚΟΝΙΔΑΡΗ_ΙΩΑΝΝΑ_ΝΕΚΤΑΡΙΑ_ΚΟΥΤΡΟΥΜΠΗ_ΣΟΦΙΑ.pdf
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ΠΤΥΧΙΑΚΗ ΕΡΓΑΣΙΑ
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3.31 MB
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Adobe PDF
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