Enzimska analiza kupinovih vina

undergraduate thesis

• Title (english): Enzymatic analysis of blackberry wines
• Author: Josipa Lisičar
• 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: 2011-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kupinovo vino je popularno voćno vino koje se tradicionalno proizvodi u kontinentalnom dijelu Hrvatske. U ranijim eksperimentima provedene su mikrofermentacije kupinovog soka pomoću dvaju komercijalnih kvasaca kako bi se procijenila mogućnost njihove primjene u komercijalnoj proizvodnji kupinovih vina. Vina proizvedena komercijalnim kvascima Fermol Rouge i Fermol Mediterraneé oznacena su kao vino FR, odnosno vino FM. U ovom radu su koncentracije neprevrelih šećera u proizvedenim vinima određene kao koncentracije reducirajucih šećera, a HPLC (tekućinska kromatografija visoke djelotvornosti) je korištena za analizu etanola. Enzimskim metodama su određene koncentracije glicerola, jabučne i mliječne kiseline u kupinovim vinima proizvedenim uz primjenu spomenutih kvasaca. Oba kvasca proizvela su jednake koncentracije glicerola. U vinu FR je koncentracija jabučne kiseline bila dvostruko manja, dok je koncentracija mliječne kiseline bila dvostruko veća nego u vinu FM.

Abstract (english)

Blackberry wine is a popular fruit wine and traditional product in the continental part of Croatia. Fermentations of blackberry juice were previously performed using two commercial yeasts in a small scale to evaluate possibility of their application in production of commercial blackberry wine. The wines produced using yeasts Fermol Rouge and Fermol Mediterraneé were designated as wine FR and wine FM, respectively. Concentrations of residual sugars in the produced wines were determined as reducing sugars and ethanol levels were analysed by HPLC (high-performance liquid chromatography). Enzymatic methods were applied to analyse levels of glycerol, malic acid and lactic acid. Both yeast strains produced the same glycerol concentrations. Malic acid level in wine FR was twice lower, while lactic acid concentration was twice higher in wine FR than in wine FM.

• Keywords: kupinovo vino; vinski kvasac; glicerol; jabučna kiselina; mliječna kiselina
• Keywords (english): blackberry wine; wine yeast; glycerol; malic acid; lactic acid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:082727
• 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 09:46:07