Ispitivanje fizičko-hemijskih parametara kvaliteta voćnih vina proizvedenih u Republici Srbiji
Sažetak
Voćna vina su proizvodi koji se dobijaju preradom voća koje nije grožđe. Voda i alkohol su najzastupljeniji u sastavu, dok su u malim količinama prisutna i biološki aktivna jedinjenja. Svi oni zajedno utiču na fizičko-hemijske parametre kvaliteta. Da bi voćna vina mogla da se nađu na tržištu, bitno je da se ispitaju fizičko-hemijski parametri kvaliteta. U ovom radu ispitani su fizičko-hemijski parametri kvaliteta voćnih vina od kupine i višnje koja su proizvedena u Srbiji. Sadržaj ukupnih kiselina određen titracijom je bio od 7.37 do 9.05 g/L jabučne kiseline. Vrednosti za pH vina su bile u intervalu od 2.75 do 3.57. Količina slobodnog SO2, koji je važan da zaštiti vino od mikrobiološkog kvarenja, bila je 12.52 do 15.21 mg/L. Količina alkohola u vinima bila je u intervalu od 6.87 do 13.57 % v/v. Upravo ove vrednosti su bile u skladu sa inicijalnim sadržajem šećera u vinifikacijama, koji je bio od 13.8 do 24.2 ° Brix. Sadržaj ukupnih polifenola u vinima je bio 1895.77 do 2417.21 mg/L ekvivalenata galne kiseline. Svi rezultati analize kvaliteta voćnih vina, osim sadržaja alkohola, bili su u skladu sa Pravilnikom o kvalitetu i drugim zahtevima za vino od grožđa (Pravilnik), što ukazuje na kvalitet voća i na to da je postupak proizvodnje sproveden tako da se dobije dobar krajnji proizvod. Sadržaj alkohola u 5 od 11 uzoraka analiziranih vina je bio ispod najniže vrednosti propisane Pravilnikom, što se može objasniti različitom prirodom samog voća u odnosu na grožđe. Upravo to je glavni razlog da se usvoje posebni zakonski propisi koji će se odnositi na kvalitet i druge zahteve za voćna vina.
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