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Rad se temelji na analizi senzornih i kemijskih svojstava vina ´Žilavka´ različitih proizvođača iz Mostarskog vinogorja, djela vinogradarske regije Hercegovina (BiH) te različitih godina berbe. Analizirano je ukupno 13 uzoraka vina ´Žilavka´ s tržišta, većinom iz posljednje redovne berbe (2019), ali i iz ostalih berbi (2018-2008) te različitih tehnologija proizvodnje. Provedena je senzorna analiza svojstava boje, mirisa i okusa upotrebom deskriptivne metode te analiza ukupnih fenola metodom spektrometrije. Rezultati korištenih metoda uz ostale poznate informacije o vinima, definirale su senzorne profile analiziranih vina te razlike između vina različitih godišta i tehnologija proizvodnje. This paper is based on the analysis of sensory and chemical properties of Žilavka wines from different producers from Mostar wine-growing hill, a part of Herzegovina region (Bosnia and Herzegovina) and different vintages. A total of 13 wine samples from the market were evaluated, mainly from the previous vintage (2019), but older vintages (2018-2008) as well and produced by different technologies. The evaluation of sensory properties like color, odor and taste was conducted by description method and total phenols were analyzed by spectrofotometric method. The results of the used methods, along with other known information about wines, defined the sensory profiles and the differences between wines from different vintages and production technologies. |
