Οινοποίηση μούστων και ποικιλιών Κακοτρύγη(Κέρκυρας),Αυγοστιάτη (Ζακύνθου) και Βερτζαμί (Λευκάδας) και χημικές αναλύσεις των παραγόμενων οίνων
Date Issued
November 7, 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