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Cilj rada bio je istražiti i opisati način prerade i vinifikacije grožđa, s posebnim naglaskom na dinamiku fermentacije vina. U radu se predstavlja detaljan prikaz dinamike fermentacije vina s osvrtom na dinamiku fermentacije vina Graševina 2019. Odabirom određenog soja kvasca utječemo na dinamiku fermentacije, fizikalno – kemijska svojstva vina, te tako i na kvalitetu budućeg vina The aim of this study was to research and describe the processing and vinification of grapes, with special reference on wine fermentation dynamics. The paper presents a detailed overview of wine fermentation dynamics, with review of fermentation dynamics of wine Italian Riesling (vintage 2019.). Choosing a certain selected pure yeast influences the fermentation dynamics, the physical and chemical properties of the wine, and the quality of the wine. |
