Proizvodnja kupinovog vina mikrofermentacijom s komercijalnim kvascem Fermol rouge

undergraduate thesis

• Title (english): Production of blackberry wine by microfermentation using commercial yeast fermol rouge
• Author: Anida Mesihović
• 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: 2011-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kupinovo vino je popularno vocno vino koje se tradicionalno proizvodi u kontinentalnom dijelu Hrvatske. Provedena je mikrofermentacija kupinovog soka pri temperaturi 23ºC kako bi se istražila fermentacijska svojstva komercijalnog kvasca Fermol Rouge u malom mjerilu. Fermentacijska aktivnost je pracena mjerenjem mase oslobodenog CO2 i brzine proizvodnje CO2 tijekom fermentacije. U proizvedenom kupinovom vinu odredena je pH-vrijedost te su analizirane koncentracije glukoze, fruktoze, saharoze, etanola, kao i ukupnih i hlapljivih kiselina. Kemijski sastav proizvedenog vina u skladu je s Pravilnikom o vocnim vinima. Zahvaljujuci dobrim fermentacijskim svojstvima istraženi kvasac može se primijeniti u komercijalnoj proizvodnji kupinovog vina.

Abstract (english)

Blackberry wine is a popular fruit wine and traditional product in the continental part of Croatia. Microfermentation of blackberry juice was performed at 23ºC to test the fermentative abilities of commercial yeast Fermol Rouge in a small scale. Fermentation activity was monitored by measuring CO2 evolution and CO2 production rate. Concentrations of glucose, fructose, saccharose, ethanol, total and volatile acids as well as pH-value were analysed in the produced blackberry wine. Chemical composition of the produced wine was in accordance with the Croatian fruit wine legislation. Good fermentative properties of the tested yeast could be beneficial for commercial blackberry wine production.

• Keywords: kupinovo vino; vinski kvasac; fermentacija
• Keywords (english): blackberry wine; wine yeast; fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:814549
• 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 10:56:36