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Vino je pijača, sestavljena iz številnih spojin, ki so odgovorne za njegovo prehransko vrednost in senzorično kakovost. Že dolgo je znano, da lahko zmerno uživanje rdečega vina ugodno vpliva na zdravje ljudi, saj vsebuje številne bioaktivne spojine. K energijski vrednosti vina najbolj prispevajo vsebnost alkohola, ogljikovih hidratov in organskih kislin. V okviru magistrskega dela smo povezali fizikalno-kemijsko sestavo, senzorično kakovost, prehransko in energijsko vrednost vina in podnebne razmere. Z analizo dvanajstih vzorcev rdečih vin, s poreklom iz Severne Makedonije in Slovenije, smo ugotovili, da se le-ti razlikujejo v fizikalno-kemijski sestavi, glede na različne podnebne razmere teh dveh držav. Določili smo fizikalno-kemijske parametre, ki najbolj prispevajo k energijski vrednosti vzorcev in ugotovili, da imajo vina iz Severne Makedonije večje energijske vrednosti kot vina iz Slovenije. Razlika je bila odvisna predvsem od koncentracije alkohola, ki največ prispeva k energijski vrednosti vina. Z izvedbo senzoričnega ocenjevanja smo ugotovili razlike med ocenjevanjem članov strokovne komisije in laikov (študentov), dodatno smo z izvedbo anketnega vprašalnika ugotovili, da nepoznavanje tujih vin/tujih sort vina ne vpliva na sprejemljivost med slovenskimi študenti. Wine is a beverage composed of many compounds that generate its nutritional value and sensory quality. It has long been known that moderate consumption of red wine can have a beneficial effect on human health, as it contains many bioactive compounds. Concentrations of alcohol, carbohydrates, and organic acids contribute the most to the energy value of the wine. As part of the master’s thesis, we combined the chemical composition, sensory quality, nutritional and energy value of wine, and climatic conditions. By analysing twelve samples of red wines originating from North Macedonia and Slovenia, we found that they differ in physicochemical composition, according to the different climatic conditions of these two countries. We determined the physicochemical parameters that contribute most to the energy value of the samples. We found that wines from North Macedonia have higher energy values than wines from Slovenia. The difference mainly depends on the alcohol concentration, which contributes the most to the energy value. By conducting the sensory evaluation, we found differences between the assessment of the wine experts and students, and additionally, by conducting a questionnaire, we found that the unfamiliarity of foreign wines/varieties of wines do not affect the acceptability among Slovenian students. |
