Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol mediterraneé

undergraduate thesis

• Title (english): Production of blackberry wine by microfermentation using commercial yeast Fermol mediteraneé
• Author: Sven Mujadžić
• Mentor: Vlatka Petravić Tominac (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: 2011-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Provedena je mikrofermentacija kupinovog soka pri temperaturi 23ºC kako bi se istražila fermentacijska svojstva komercijalnog kvasca Fermol Mediterraneé u malom mjerilu. Fermentacijska aktivnost je pracena mjerenjem mase oslobodenog CO2 i brzine proizvodnje CO2 tijekom fermentacije. Kvasac Fermol Mediterraneé zapoceo je fermentaciju brže od ranije istraženog kvasca Fermol Rouge. Koncentracija hlapljivih kiselina nastalih tijekom fermentacije kvascem Fermol Mediterraneé bila je malo manja od one koja je nastala fermentacijom kvascem Fermol Rouge, dok su koncentracije neprevrelih šecera, etanola i ukupnih kiselina te pH bili slicni u vinima proizvedenim pomocu oba kvasca. Kemijski sastav proizvedenog vina u skladu je s Pravilnikom o vocnim vinima. Zahvaljujuci dobrim fermentacijskim svojstvima komercijalni kvasac Fermol Mediterraneé može se primijeniti u proizvodnji kupinovog vina.

Abstract (english)

Microfermentation of blackberry juice was performed at 23ºC to test fermentative abilities of commercial yeast Fermol Mediterraneé in a small scale. Fermentation activity was monitored by measuring CO2 evolution and CO2 production rate. It was shown that yeast Fermol Mediterraneé started fermentation faster than previously investigated yeast Fermol Rouge. Level of volatile acids formed by yeast Fermol Mediterraneé was slightly lower than those obtained by yeast Fermol Rouge, while concentrations of residual sugars, ethanol, pH and total acids were similar in wines produced in both yeasts. Chemical composition of the produced wine was in accordance with the Croatian fruit wine legislation. Good fermentative properties of commercial yeast Fermol Mediterraneé could be beneficial for blackberry wine production.

• Keywords: kupinovo vino; vinski kvasac; fermentacija
• Keywords (english): blackberry wine; wine yeast; fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:070624
• 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: 2017-05-19 09:21:24