Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali

master's thesis

• Title (english): The impact of selected yeasts on the dynamics of alcoholic fermentation and aroma composition of wine Plavac mali
• Author: Iva Šarić
• Mentor: Karin Kovačević Ganić (mentor)
• Committee member: Mara Banović (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2021-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali, berba 2020. Pri proizvodnji vina provodio se postupak maceracije s alkoholnom fermentacijom te su se korišteni selekcionirani kvasci vrste Saccharomyces cerevisiae, trgovačkih naziva: „Red Select“ i „Fructo Select“, proizvođača Appinacle te „AWRI 796“ proizvođača Maurivin. Nakon provedene alkoholne fermentacije, djelovanjem tri kvasca različitih karakteristika, dobivena su tri vina koja su se najviše razlikovala u aromatskom sastavu, dok se usporedbom fizikalno-kemijskih parametara i dinamike alkoholne fermentacije utvrdilo kako ne postoje značajne razlike u proizvedenim vinima.

Abstract (english)

The aim of the study was to investigate the impact of selected yeasts on the dynamics of alcoholic fermentation and aroma composition of wine Plavac mali, harvest 2020. The production of wine implied the maceration/fermentation process and the use of selected yeasts Saccharomyces cerevisiae, trade names: „Red Select“ and „Fructo Select“ of producer Appinacle, and „AWRI 796“ od producer Maurivin. After the alcoholic fermentation was carried out with the addition of aforementioned three different yeasts, the produced wines differed mostly in the aroma composition, while there was no great difference in analyzed physicohemical parameters and dynamics of alcoholic fermentation for all presented wines.

• Keywords: Plavac mali; alkoholna fermentacija; selekcionirani kvasci; fizikalno-kemijski parametri; aroma
• Keywords (english): Plavac mali; alcoholic fermentation; selected yeasts; physicochemical parameters; aroma
• Language: croatian
• URN:NBN: urn:nbn:hr:159:837201
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-10-11 11:31:29