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Sirvi Autor "Seeme, Kersti" järgi

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  • Pisipilt
    Kirje
    Acid composition of wines depending on grapevine (Vitis spp.) cultivars grown in Estonia
    (Estonian University of Life Sciences, 2025) Rätsep, Reelika; Maante-Kuljus, Mariana; Karp, Kadri; Seeme, Kersti; Moor, Ulvi; Estonian University of Life Sciences. Institute of Agricultural and Environmental Sciences. Chair of Horticulture; Estonian University of Life Sciences. Institute of Veterinary Medicine and Animal Sciences. Chair of Food Science and Technology
    In Estonia’s very cool climate, excessive acid content in grapes can be a challenge due to delayed ripening. This study aimed to compare the acid profiles of commercial single-cultivar wines produced by Estonian winemakers, and assess the influence of grapevine cultivar. The wines were made from grapes of five different cultivars: ‘Solaris’, ‘Regent’, ‘Leon Millot’, ‘Cabernet Cortis’, and ‘Marquette’. The results revealed significant variation in malic, tartaric, citric, and lactic acid concentrations among the wines. Marquette exhibited the lowest malic acid content (0.3 g L⁻¹), while Leon Millot had the highest (4.4 g L⁻¹). Tartaric acid levels in wines ranged from 2.2 g L⁻¹ in Leon Millot to 4.1 g L⁻¹ in Regent. Citric acid levels varied considerably, with Solaris containing the highest concentration (1.44 g L⁻¹). Marquette had the highest lactic acid content (2.27 g L⁻¹), contributing to its smooth character. Total acid content in wines ranged from 6.9 g L⁻¹ in Marquette to 9.4 g L⁻¹ in Leon Millot, while pH values varied between 2.9 and 3.3. These findings indicate that grape cultivar significantly influences wine acid composition. Contrary to the hypothesis, excessive acid content was not a major issue in commercial wines; however, grape-growing conditions, such as high plastic tunnels, could alter this outcome. This study provides valuable insights for winemakers seeking to optimize acid balance and enhance wine quality in cool-climate viticulture.
  • Pisipilt
    Kirje
    Ebaküdoona-, aroonia-, viinamarjaveinide, nende tooraine ja pressjäägi biokeemiline koostis
    (Eesti Maaülikool, 2022) Seeme, Kersti; Karp, Kadri (juhendaja); Rätsep, Reelika (juhendaja)
    Puuvilja- ja marjaveinide ning kääritatud jookide tootmine Eestis on populaarsust koguv tegevus mille tulemusena tekib ka järjest rohkem tootmisjääke. Antud uurimustöö eesmärgid olid selgitada välja veini tooraine, pressjäägi ja veini polüfenoolide sisaldus ning antioksüdatiivne aktiivsus sõltuvalt liigist ja sordist. Välja selgitada veinitehnoloogia mõju pressjäägi ja veini biokeemilisele koostisele. Töös uuriti jaapani ebaküdoonia, tumeda aroonia ja viinapuu sortide `Zilga`, `Hasanski Sladki` tooraine, pressjäägi ja veinide polüfenoolide sisaldust ja antioksüdatiivset aktiivsust. Katsetulemuste põhjal saab välja tuua, et veinide tooraine, pressjäägi ja veini biokeemiline koostis sõltus tooraine genotüübist. Pressjäägi ja veini biokeemiline koostis sõltus veinitehnoloogiast. Tooraine kõrged näitajad ei kajastunud veinis ning pressjääk oli bioühendite rikas veinitootmise kõrvalsaadus, mis omab potentsiaali tootearenduseks ja vajab edasist uurimist.