Značaj jabučno-mliječne fermentacije u proizvodnji vina

undergraduate thesis

• Title (english): The importance of malolactic fermentation in wine production
• Author: Ines Milinović
• 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

Jabučno-mliječna fermentacija (JMF) je dekarboksilacija L-malata u L-laktat koju provode bakterije mliječne kiseline (BMK) (uglavnom bakterija Oenococcus oenos) u vinu. Posljednjih desetljeća među vinarima je porasla svijest o važnosti ovog procesa, koji je bitan zbog tri razloga: deacidifikacije, modifikacije okusa i mikrobiološke stabilnosti vina. JMF se obično odvija nakon alkoholne fermentacije, ali se može odvijati i istodobno s njom. Važna je za vina koja se proizvode iz grožda uzgojenog u području hladne klime i koja su kisela te imaju nisku pH-vrijednost. Rast BMK u vinu limitiran je različitim fizikalnim, kemijskim i biološkim čimbenicima. Da bi se JMF u vinariji mogla učinkovito provesti potrebno je poznavati utjecaje svakog od ovih čimbenika. Selekcija dobrog bakterijskog soja, koji ima željena tehnološka i kvalitativna svojstva, preduvjet je za proizvodnju kvalitetnih vina.

Abstract (english)

Malolactic fermentation (MLF) is decarboxylation of L-malate to L-lactate conducted in wine by lactic acid bacteria (LAB) (mainly Oenococcus oenos). Awareness of its importance among winemakers increased during last few decades. MLF is important in winemaking for three reasons: for deacidification, for flavor modification, and for microbial stability. It usually occurs after the alcoholic fermentation but it may occur during the alcoholic fermentation. MLF is important in wines which are produced from grapes grown in cool climates which often have a high acid content and low pH. The growth of LAB in wine is often limited by different physical, chemical and biological factors. MLF could be most efficiently performed in the winery if the influence of each of theese factors is well known. Selection of a good bacterial strain for MLF having desirable properties is a prerequisite for quality wine production.

• Keywords: jabučno-mliječna fermentacija; bakterije mliječne kiseline; Oenococcus oenos
• Keywords (english): malolactic fermentation; lactic acid bacteria; Oenococcus oenos
• Language: croatian
• URN:NBN: urn:nbn:hr:159:040136
• 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 11:57:19