Jääveini tehnoloogial põhineva analoogtoote väljatöötamine
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Kuupäev
2016
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Bakalaureusetöö eesmärkideks oli uurida jääveini tehnoloogiat ning valmistada jääveini
analoog jäätatud vein, anda ülevaade veini ajaloost, liigitamisest ning viia läbi tarbijaküsitlus
jääveini kohta. Kirjanduse ülevaates on käsitletud veini ajalugu, liigitamist, veinimahla
koostisosi, veinides kasutatavaid pärme ja sulfiide. Lisaks kirjeldatakse jääveini ajalugu ning
selle valmistamise tehnoloogiat Kanadas ja Euroopas.
Jäävein erineb tavalisest veinist oma magususe ja valmistamisprotsesside poolest. Käesoleva
töö eksperimentaalses osas kasutati kohandatud jääveini tehnoloogiat, mis erines tavapärasest
tehnoloogiast külmutamismeetodi poolest. Veini valmistamisel kasutati marjade
külmutamiseks sügavkülmutamist -8 ºC juures, marjad pressiti, lisati suhkur, vesi ning pärm ja
kääritati ca 1,5 kuud. Seejärel vein pudeldati.
Käesoleva töö raames viidi läbi sensoorne hindamine, kus osales 30 inimest. Hindajad andsid
veini välimusele, lõhnale ja maitsele hindeid 5 palli skaalal. Veini keskmiseks üldmulje hindeks
kujunes 4,56 mis näitab, et töö raames valmistatud vein maitses hindajatele.
Tarbija küsitlusest selgus, et 79,9% vastanutest sooviks jääveini proovida, mille põhjal võib
järeldada, et Eesti tarbijatel on huvi jääveini vastu. See lubab oletada, et jäävein ja/või jääveini
analoog võiksid osutuda Eesti turul menukaks.
The aim of this study was to research ice-wine technology, produce an ice-wine analogue – iced wine, give an overview of wine history, its classification and to conduct a consumer survey of ice-wine. The literature review consists of wine history, its classification, wine juice components, the yeast and sulphides used in wines. Additionally, the Canadian and European ice-wine technologies and history is described. Ice-wine is different form ordinary wine due to its sweetness and production process. In this study, in the experimental part, an adjusted ice-wine technology was used, which was different from the original technology in its freezing method. In the process of winemaking, deep freezing was used at -8 °C, the berries were crushed, then sugar, water and yeast were added, and it was fermented for ca 1,5 months. Then the wine was bottled. In this study a sensory evaluation with 30 attendants was carried out. The evaluators gave the wine points according to a 5-point scale on its apperance, aroma and taste. The average score of the overall impression of the wine was 4,56 which shows that the evaluators considered the wine to be good. From the consumer survey it was found that 79,7% of consumers would like to try ice-wine, from which it can be concluded that Estonian consumers are interested in ice-wine. This allows us to assume that ice-wine and/or an ice-wine analogue could be popular in Estonian market.
The aim of this study was to research ice-wine technology, produce an ice-wine analogue – iced wine, give an overview of wine history, its classification and to conduct a consumer survey of ice-wine. The literature review consists of wine history, its classification, wine juice components, the yeast and sulphides used in wines. Additionally, the Canadian and European ice-wine technologies and history is described. Ice-wine is different form ordinary wine due to its sweetness and production process. In this study, in the experimental part, an adjusted ice-wine technology was used, which was different from the original technology in its freezing method. In the process of winemaking, deep freezing was used at -8 °C, the berries were crushed, then sugar, water and yeast were added, and it was fermented for ca 1,5 months. Then the wine was bottled. In this study a sensory evaluation with 30 attendants was carried out. The evaluators gave the wine points according to a 5-point scale on its apperance, aroma and taste. The average score of the overall impression of the wine was 4,56 which shows that the evaluators considered the wine to be good. From the consumer survey it was found that 79,7% of consumers would like to try ice-wine, from which it can be concluded that Estonian consumers are interested in ice-wine. This allows us to assume that ice-wine and/or an ice-wine analogue could be popular in Estonian market.
Kirjeldus
Märksõnad
vein, bakalaureusetööd