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Graševina se smatra autohtonom sortom u Republici Hrvatskoj, a ujedno je i najzastupljenija vinska sorta bijeloga grožđa radi velike rodnosti i kvalitetnog grožđa, mošta i vina. Vino je zelenkasto-žute boje, svježeg i harmoničnog okusa, vrlo ugodne svježine, blage kiselosti i izražene arome. U radu je analizirano 360 uzoraka vina sorte Graševina. Uzorci su podijeljeni prema kategoriji na vrhunsko vino s kontroliranim zemljopisnim podrijetlom (KZP) i kvalitetno vino KZP sa zaštićenom oznakom izvornosti (ZOI). Cilj rada bio je odrediti fizikalno-kemijske karakteristike vina proizvedenih od sorte Graševina te na temelju toga definirati njihove regionalne karakteristike. Pritom su korištene infracrvena spektroskopija s Fourierovom transformacijom (FTIR) i odgovarajuće kemometrijske tehnike poput analize varijance (ANOVA) i analize glavnih komponenata (PCA), koje pružaju mogućnost sistematiziranja podataka dobivenih za vina s različitim ZOI. Dobiveni rezultati su pokazali da postoji razlika u sastavu vina proizvedenih od sorte Graševina iz promatranih podregija sa ZOI. Graševina is an autochthonous variety in the Republic of Croatia. It is the most represented wine variety of white grapes due to high yields and quality grapes, must and wine. The wine is greenish-yellow in color and has a fresh and harmonious taste, very pleasant freshness, mild acidity and pronounced aroma. In this work 360 samples of Graševina wine were used. The samples were grouped into categories on quality wine with controlled geographical origin and high quality wine with protected designation of origin (PDO). The aim of this study was to determine the physico-chemical characteristics of wines produced from the Graševina variety and on that basis to define their regional characteristics. Fourier transform infrared spectroscopy (FTIR) and appropriate chemometric techniques such as analysis of variance (ANOVA) and principal components analysis (PCA) were used, which provide the possibility of systematizing the data obtained for wines with different PDO. The obtained results showed that there is a difference in the composition of wines produced from the Graševina variety from the observed subregions with PDO. |
