| Abstract | Priznati klonovi OB-412, OB-414, OB-435 i OB-445 sorte ´Graševina´ prisutni su na tržištu RH od 2019. g. Kao nastavak klonske selekcije kojom se izdvajaju klonovi specifičnih svojstava, grožđe i vino od svakog klona moguće je i dalje analizirati nakon primjene različitih tehnika uzgoja, prerade, enoloških preparata ili tehnologije proizvodnje vina. Hladna maceracija masulja, kojom se ekstrahiraju aromatski spojevi iz kožica grožđa i selekcionirani kvasci važni su čimbenici aromatskog profila koji uz karakteristike klona, mogu značajno utjecati na sastav i stil bijelih vina. Predmetno istraživanje provedeno je u berbi 2022. na pokušalištu „Jazbina“. Nakon berbe, primarne prerade i završene alkoholne fermentacije u vinima klonova OB-412, OB-414, OB-435 i OB-445 sorte ´Graševina´, provedene su osnovne fizikalno-kemijske analize te analize aromatskog profila primjenom plinske kromatografije. Vina su i senzorno ocjenjena opisnom metodom. Analizom dobivenih rezultata utvrđene su razlike među klonovima. Vino klona OB-412 istaknulo se s najvišom koncentracijom alkohola u vinu, OB-435 s najviše ukupnih kiselina, OB-445 s najkompleksnijim aromatskim profilom, dok je vino OB-414 senzorno ocjenjeno kao najbolje. |
| Abstract (english) | Certified clones OB-412, OB-414, OB-435, and OB-445 of the 'Graševina' variety have been present in the Croatian market since 2019. As a continuation of clonal selection, isolating clones with specific traits, grapes and wine from each clone can continue to be analyzed after the application of various cultivation techniques, processing methods, enological preparations, or wine production technologies. Cold maceration of the grape must, which extracts aromatic compounds from the grape skins, and selected yeasts are essential factors in the aromatic profile that, along with clone characteristics, can significantly influence the composition and style of white wines. The study was conducted during the 2022 harvest at the 'Jazbina' experimental vineyard. After harvest, primary processing, and completion of alcoholic fermentation in wines from clones OB-412, OB-414, OB-435, and OB-445 of the 'Graševina' variety, basic physicochemical analyses and aromatic profile analyses using gas chromatography were carried out. The wines were also sensory evaluated by descriptive method. Differences were identified through the analysis of the obtained results between clones. Clone OB-412 wine stood out with the highest alcohol content, OB-435 had the highest total acidity, OB-445 exhibited the most complex aromatic profile, while the OB-414 wine was sensory evaluated as the best overall. |
