Syrah (Vitis vinifera L.) je kultivar toplijih područja. U vinogorju Kutjevo
uzgaja se unazad nekoliko godina iako klimatski uvjeti u pravilu nisu idealni za ovaj
kultivar. Cilj rada je bio prikazati kako različitim tehnološkim postupcima tijekom
vinifikacije i proizvodnjom različitih stilova vina možemo postići optimalnu kakvoću
vina. Istraživanje je provedeno na tri različita uzorka ovisno o trajanju i tipu
maceracije. Prvi uzorak dobiven je nakon maceracije od 24 sata, pri čemu je odvojen
samotok, a ostatak masulja je ostavljen na maceraciji narednih 15 dana, kod trećeg
uzorka maceracija je trajala 15 dana bez odvajanja samotoka.Syrah (Vitis vinifera L.) cultivar warmer areas. In Kutjevo vineyards are
grown in the last few years, although climatic conditions are usually not ideal for this
cultivar. The aim was to show how different technological processes during
vinification and production of various styles of wine we can achieve optimum quality
wines. The study was conducted on three different samples depending on the duration
and type of maceration. The first sample was obtained after maceration of 24 hours,
wherein the separate dripping, and the rest of the mash is left for maceration for the
next 15 days, a third sample maceration lasted 15 days without separation of the
honeycomb
