Utjecaj ultrazvuka na rast kvasaca iz roda Brettanomyces

master's thesis

• Title (english): The influence of ultrasound on the growth of Brettanomyces spp.
• Author: Sebastijana Buzjak
• Mentor: Leo Gracin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2011-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvasac Brettanomyces je značajan u proizvodnji vina jer sintetizira različite spojeve koje u visokim koncentracijama negativno utječu na aromu vina. U ovom radu pratio se utjecaj ultrazvuka visoke snage na rast kvasca iz roda Brettanomyces. Vino zaraženo Brettanomycesom je tretirano ultrazvukom pri različitim protocima (0,25; 0,5 i 0,75 L/min), tj. vremenima tretmana te šaržno pri različitim snagama ultrazvučne sonde pri čemu su uzimani uzorci svakih 15 sekundi. Brojanjem poraslih kolonija dobiveni su rezultati koji ukazuju da su pri ovim uvijetima kvasci ostali otporni na utjecaj ultrazvuka. Razlozi takvog ponašanja Brettanomycesa možda je zbog niže koncentracije alkohola i prisutnost neprovrelog šećera, većeg inicijalnog broja kvasaca s obzirom na prijašnje rezultate sličnih istraživanja te zbog nepostizanja kemijskog učinka sonifikacije.

Abstract (english)

Brettanomyces spp. are important in winemaking since they produce various component that at high levels negatively effect wine flavor. In this study was examine the influence of high power ultrasound on Brettanomyces spp. Infected wine was treated using different flows (0,25; 0,5 and 0,75 L/min) and different power levels taking samples every 15 seconds. Results obtained by counting indicate that under these conditions yeasts are resistant to the influence of ultrasound. Considering previous researches, the reasons of that Brettanomyces behavior may be due lower alcohol and sugar levels, higher initial cell number and because of inability to reach effective chemical performance of ultrasound.

• Keywords: kvarenje vina; Brettanomyces; ultrazvuk
• Keywords (english): wine spoilage; Brettanomyces; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:911362
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 12:05:29