Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip

master's thesis

• Title (english): The influence of Saccharomyces and non-Saccharomyces yeasts on the aroma of Pošip wine
• Author: Margareta Jerečić
• Mentor: Karin Kovačević Ganić (mentor)
• Mentor: Marina Tomašević (pomoć pri izradi, neposredni voditelj)
• Committee member: Marina Tomašević (predsjednik povjerenstva)
• Committee member: Klara Kraljić (član povjerenstva)
• Committee member: Nikolina Čukelj Mustač (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: 2023-12-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aroma vina, kao jedan od glavnih parametara kvalitete, značajno ovisi o kvascima korištenim za provedbu alkoholne fermentacije, obzirom da se tijekom te faze sintetizira najveća količina spojeva arome. Cilj ovog rada bio je utvrditi utjecaj ne-Saccharomyces kvasaca (Torulaspora delbruecki, Metschnikowia pulcherrima, Pichia kluyveri) na aromu vina Pošip, u usporedbi sa kontrolnim Saccharomyces cerevisae kvascem. Vina su proizvedena sekvencijalnom fermentacijom navedenih ne-Saccharomyces kvasaca te kontrolni uzorak inokulacijom komercijalnog Saccharomyces cerevisiae kvasca. Analize vina provedene su po završetku fermentacije. Esteri, viši alkoholi i terpeni određeni su primjenom plinske kromatografije s masenom detekcijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Rezultati su pokazali da su sekvencijalnom alkoholnom fermentacijom nastale više koncentracije nekih estera (izobutil-acetat, etil-heksanoat, heksil-acetat, etil-oktanoat, 2-fenil-acetat), zatim izobutanola te linalola, dok je primjena komercijalnog kvasca rezultirala višim koncentracijama izoamil-acetata, etil-dekanoata, etil-butirata i nekim višim alkoholima (izoamil-alkohol, cis-3-heks-3-en-1-ol, 1-heksanol, 2-feniletanol).

Abstract (english)

Wine aroma, a key quality parameter, depends on yeasts used during alcoholic fermentation, synthesizing a significant amount of aroma compounds during this phase. This study aimed to determine the influence of non-Saccharomyces yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri) on Pošip wine aroma, compared to the control Saccharomyces cerevisae yeast. Wines were produced through sequential fermentation using the mentioned non-Saccharomyces yeasts and the control sample through inoculation with commercial Saccharomyces cerevisiae yeast. Post-fermentation, wine analysis was conducted. Esters, higher alcohols, and terpenes were identified using gas chromatography with mass detection after solid-phase microextraction (SPME-GC/MS). Results indicated that sequential alcoholic fermentation led to higher concentrations of certain esters (i-butyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, 2-phenyl-acetate), as well as i-butanol and linalool, while the application of commercial yeast resulted in higher concentrations of i-amyl acetate, ethyl decanoate, ethyl butyrate, and some higher alcohols (i-amyl alcohol, cis-3-hexen-1-ol, 1-hexanol, 2-phenyl ethanol).

• Keywords: Saccharomyces cerevisiae; Torulaspora delbruecki; Metschnikowia pulcherrima; Pichia kluyveri; sekvencijalna fermentacija
• Keywords (english): Saccharomyces cerevisiae; Torulaspora delbruecki; Metschnikowia pulcherrima; Pichia kluyveri; sequential fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:166570
• 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: 2024-05-23 09:45:13