Mikrofermentacija mošta Istarske malvazije pomoću komercijalnog kvasca Fermol mediterranée

undergraduate thesis

• Title (english): Microfermantation of must Istarska malvazija using commercial yeast Fermol mediterranée
• Author: Beatrisa Smoković
• 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: 2011-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Konzervirani grožđani sok je mošt kod kojeg je alkoholno vrenje zaustavljeno dopuštenim kemijskim sredstvima ili fizikalnim postupcima. Provedena je mikrofermentacija grožđanog soka pri temperaturi 23ºC kako bi se istražila fermentacijska svojstva komercijalnog kvasca Fermol Mediterranée u malom mjerilu. Fermentacijska aktivnost je praćena mjerenjem mase oslobođenog CO2 i brzine proizvodnje CO2 tijekom fermentacije. U proizvedenom vinu određena je pH-vrijednost i analizirane su koncentracije glukoze, etanola, glicerola, sumpora kao i ukupnih i hlapljivih kiselina, te je provedena mikrobiološka kontrola. Kemijski sastav proizvedenog vina u skladu je s Pravilnikom o vinu. Zahvaljujući dobrim fermentacijskim svojstvima istraženi kvasac može se primijeniti u komercijalnoj proizvodnji vina.

Abstract (english)

Conserved grape juice is must in which alcoholic fermentation is stopped by using permitted chemicals or physical processes. Microfermentation of grape juice was performed at 23ºC in order to investigate the fermentative abilities of commercial yeast Fermol Mediterranée in a small scale. Fermentation activity was monitored by measuring CO2 evolution and CO2 production rate. Concentrations of glucose, ethanol, glycerol, sulfur and total and volatile acids as well as pH-value were analysed in the produced wine. Microbiological tests of grape juice and wine was also preformed. Chemical composition of the produced wine was in accordance with the Croatian wine regulations. Good fermentative properties of the tested yeast could be beneficial for commercial wine production.

• Keywords: grožđani sok; vinski kvasac; fermentacija
• Keywords (english): grape juice; wine yeast; fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:846203
• 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 10:38:13