Važnost mikrobiološke kontrole u vinarstvu

undergraduate thesis

• Title (english): Importance of microbiological control in enology
• Author: Jelena Miđić
• Mentor: Vesna Zechner-Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2012-06-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Na tijek proizvodnje i konačni kemijski sastav vina utječu mikroorganizmi, no kvasci su najznačajniji zbog provoĎenja alkoholne fermentacije tijekom koje visoke koncentracije šećera u moštu razgraĎuju do etanola. Na početku alkoholne fermentacije poželjan je intenzivan rast kvasaca, dok će autohtoni kvasci i bakterije rasti minimalno. Ako je rast kvasaca odgoĎen, rastu razne vrste bakterija mliječne ili octene kiseline, koje inhibiraju rast kvasaca, što dovodi do spore ili usporene fermentacije. Promjene u okolišu (nastajanje CO2, niske pH vrijednosti, temperatura fermentacije i uporaba SO2) su odgovorne za razlike u mikrobnoj ekologiji tijekom cijelog procesa proizvodnje vina. Očito je da razvoj mikroorganizama u vinarskim procesima ovisi o različitim parametrima, od mikrobne interakcije, do sastava medija i enološkim postupcima. Stoga je potrebna voditi brigu o zdravlju grožĎa, provoditi kontrolu uzgoja i prerade grožĎa, kao i kontrolu cijelog procesa fermentacije, ali i stabilizacije i dozrijevanja vina. I konačno, dobra higijenska praksa u vinarijama je neophodna.

Abstract (english)

Microorganisms influence on production and final chemical composition of wine, but yeasts are most important due to their implementation in alcoholic fermentation, during which high concentrations of sugars in the must are degradated to ethanol. At the beginning of alcohol fermentation intense growth of yeasts is desirable, while the indigenous yeasts and bacteria grow niminally. If yeasts growth is delayed, various types of lactic or acetic acid bacteria grew, inhibiting the growth of yeasts, which leads to sluggish or slow fermentation. Changes in the environment (production of CO2, low pH, the temperature of fermentation and the use of SO2) are responsible for differences in the microbial ecology of the entire process of wine production. It is obvious that the growth of microorganisms in wine-making process depends on various parameters such as microbial interactions, the composition of the media and oenological practices. It is therefore necessary to take care about the health of the grapes, to control breeding and processing of grapes, as well as control the whole process of fermentation, also the stabilization and maturation of wine. And finally, good hygiene practice in wineries is essential.

• Keywords: kvarenje vina; mikrobiologija vina; mikroorganizmi kvarenja
• Keywords (english): microorganisms in wine production; wine microbiology; wine spoilage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:577799
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-12 11:39:34