Utjecaj tretmana visokim hidrostatskim tlakom na inaktivaciju kvasaca Brettanomyces bruxellensis i Saccharomyces cerevisiae i sadržaj polifenolnih spojeva u vinu

master's thesis

• Title (english): Influence of high hydrostatic pressure treatment on the inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae yeasts and on the content of phenolic compounds in wine
• Author: Petra Mišković
• Mentor: Karin Kovačević Ganić (mentor)
• 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: 2018-07-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog nepovoljnog utjecaja SO2 na ljudsko zdravlje kao i pojave mikrobne rezistencije istražuju se nove ne toplinske tehnike poput visokog hidrostatskog tlaka (HHP) kao moguća alternativa u proizvodnji vina. Cilj ovog rada bio je ispitati utjecaj tretmana HHP na inaktivaciju kvasca Brettanomyces bruxellensis u crnom vinu i Saccharomyces cerevisiae u desertnom vinu te utjecaj provedenog tretmana na polifenolni sastav vina. Uzorci kontaminiranog vina tretirani su HHP tijekom 1, 3, 5, 15 i 25 minuta pri tlakovima od 100 i 200 MPa. Analize su provedene odmah nakon tretmana i tijekom skladištenja od 90 dana. Inaktivacija kvasaca praćena je nacjepljivanjem uzoraka vina na selektivne čvrste podloge, dok su ukupni polifenoli i ukupni antocijani određivani spektrofotometrijskim metodama. Tretman pri 100 MPa tijekom 1-25 minuta nije imao utjecaja na promjenu brojnosti kvasaca B. bruxellensis odnosno S. cerevisiae u vinu dok je primjena tlaka od 200 MPa uz dulji tretman (15 i 25 minuta) uzrokovala kratkotrajnu (odmah nakon tretmana) inaktivaciju rasta kvasca B. bruxellensis i dugoročnu (tijekom skladištenja) inaktivaciju rasta kvasca S. cerevisiae. Primjenjeni tretmani nisu utjecali na promjenu polifenolnog sastava vina.

Abstract (english)

Since SO2 has harmful effect on human health and microorganisms are becoming resistant to it, new nontermal treatments such as high hydrostatic pressure (HHP) are being researched as possible alternatives in the wine industry. The aim of this work was to investigate the effect of HHP treatment on inactivation of Brettanomyces bruxellensis yeast in red wine, on Saccharomyces cerevisiae yeast in sweet wine and on the content of phenolic compounds. Contaminated wine samples were treated with HHP for 1, 3, 5, 15 and 25 minutes with 100 and 200 MPa. The analyses were performed immediately after treatment and during storage of 90 days. Inactivation of yeast was monitored by inoculation of wine samples on the selective solid medium while the content of total phenolics and total anthocyanins were analysed by spectrophotometric methods. Influence of the treatment with 100 MPa for 1-25 minutes on B. bruxellensis population in red wine or S. cerevisiae population in sweet wine was not observed. Influence of longer treatments (15 and 25 minute) with 200 MPa on inactivation of B. bruxellensis yeast immediately after the treatment as well as on inactivation of S. cerevisiae yeast during storage period was observed. Applied treatments had no effect on the content of phenolics in wine.

• Keywords: visoki hidrostatski tlak; kvasci; Brettanomyces bruxellensis; Saccharomyces cerevisiae; polifenolni spojevi
• Keywords (english): high hydrostatic pressure; yeasts; Brettanomyces bruxellensis; Saccharomyces cerevisiae; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:731544
• 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: 2019-12-02 13:10:32