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Republika Hrvatska ponosi se bogatom te dugom vinogradarskom povijesti, gdje ono zauzima važnu društvenu te gospodarsku ulogu. Duga tradicija te sama povijest uzgoja utjecali su na sortiment vinove loze gdje važnu ulogu zauzimaju autohtone sorte. Dolazak raznih američkih bolesti i filoksere na europsko tlo; vinska kriza te kasnija obnova vinograda dovele su do erozije sortimenta te se s nekadašnjih 400 poznatih autohtonih sorata broj spustio na današnjih 100-tinjak. U posljednjih nekoliko godina povećao se interes među potrošačima i proizvođačima te uvidio potencijal autohtonih sorata. Sorte 'Moslavac' te 'Belina starohrvatska' neke su od hrvatskih autohtonih sorata kod kojih je prepoznat potencijal za proizvodnju rakija od grožđa, posebice vinjaka. Iz navedenih sorata dobiveni su vinski destilati. Proizvodnja vinskih destilata uključuje destilaciju na jednostavnom ili složenom destilacijskom uređaju sa kraćom kolonom i deflegmatorom. Prerada grožđa, mikrovinifikacija te destilacija vina pomoću složenog destilacijskog uređaja s kolonom provedeni su na vinogradarsko- vinarskom pokušalištu 'Jazbina', a destilacija vina na jednostavnom bakrenom uređaju provedena je u laboratoriju Zavoda za vinogradarstvo i vinarstvo Agronomskog fakulteta. Pomoću metoda propisanih Pravilnikom o fizikalno- kemijskim metodama analize mošta, vina, drugih proizvoda od grožđa i vina te voćnih vina (N.N. 106/2004), provedena je fizikalno-kemijska analiza sastava vina. Vinski destilati analizirani se prema Pravilniku o analitičkim metodama za jaka alkoholna i alkoholna pića (N.N. 138/2005). Koncentracije hlapljivih spojeva određene su metodom plinske kromatografije. Dobiveni podaci su uspoređeni s literaturnim podacima radi procjene mogućnosti uporabe ovih sorata za proizvodnju vinjaka. The Republic of Croatia is proud of its rich and long viticultural history, where it plays an important social and economic role. A long tradition and the history of cultivation have influenced the assortment of vines, where autochthonous varieties play an important role. The arrival of various American diseases and phylloxera on European soil; the wine crisis and the subsequent renovation of the vineyards led to the erosion of the assortment, and the number dropped from the former 400 known autochthonous varieties to today's 100. In the last few years, interest among consumers and producers has increased and the potential of autochthonous varieties has been recognised. The 'Moslavac' and 'Belina starohrvatska' varieties are some of the Croatian autochthonous varieties where the potential for the production of grape spirits, especially brandy, has been recognised.. Wine distillates were obtained from the mentioned varieties. The production of wine distillates includes distillation on a simple or complex distillation device with a shorter column and a dephlegmator. Grape processing, microvinification and wine distillation using a complex distillation device with a column were carried out at the experiment station 'Jazbina', and wine distillation using a simple copper device was carried out in the laboratory of the Institute for Viticulture and Enology of the Faculty of Agriculture. Chemical analysis of the composition of wine was carried out using the methods prescribed by the Ordinance on physico-chemical methods of analysis of must, wine, other grape and wine products and fruit wines (N.N. 106/2004). Wine distillates shall be analysed in accordance with the Ordinance on analytical methods for spirit drinks and alcoholic beverages (N.N. 138/2005). Volatile compound concentrations are determined by the gas chromatography method. The obtained data were compared with literature data in order to assess the possibility of using these varieties for the production of brandy. |
