Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip

master's thesis

• Title (english): Influence of hybrid and non-saccharomyces yeasts on the aroma of Pošip wine
• Author: Jelena Šeparović
• Mentor: Marina Tomašević (mentor)
• Committee member: Karin Kovačević-Ganić (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: 2023-12-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aroma je jedan od glavnih parametara kvalitete vina, a najveći broj spojeva arome se sintetizira tijekom alkoholne fermentacije djelovanjem metabolizma kvasaca. Različitim kvascima ili njihovim kombinacijama značajno se može utjecati na finalni aromatski profil vina. Cilj ovog istraživanja bio je istražiti utjecaj hibridnog Saccharomyces kvasca (S. pastorianus), inokuliranog samog ili u sekvencijalnoj fermentaciji sa ne-Saccharomyces vrstama (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri) na aromu vina Pošip. Spojevi fermentacijske arome analizirani su primjenom plinske kromatografije sa masenim detektorom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Dobiveni rezultati pokazali su kako je fermentacija čistom kulturom S. pastorianus rezultirala višim koncentracijama etil-acetata, izobutil-acetata, izoamil-acetata, 2-feniletil-acetata i cisheks-3-en-1-ola, dok su više koncentracije heksil-acetata, etil-dekanoata, etil-butirata, etil-oktanoata, etilheksanoata, izobutanola, izoamil-alkohola, heksan-1-ola, 2-feniletanola utvrđene u vinu proizvedenom sekvencijalnim fermentacijama s ne-Saccharomyces kvascima.

Abstract (english)

Aroma is one of the most important quality parameters of wine, wherein the largest quantity of aroma compounds is synthesized during alcoholic fermentation through yeast metabolism. Different yeast or their combination, used for alcoholic fermentation, can significantly affect the final aroma profile of wines. The aim of this research was to investigate the influence of hybrid Saccharomyces yeast (S. pastorianus), inoculated alone or in sequential fermentation with non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri), on the aroma of Pošip wine. Fermentation aroma compounds were analyzed by solidphase microextraction followed by gas chromatography with mass spectrometry (SPME-GC/MS). The obtained results showed that fermentation with a pure culture of S. pastorianus resulted in higher concentrations of ethyl acetate, ibutyl acetate, i-amyl acetate, 2-phenylethly acetate and cis-hex-3-en-1-ol, while higher concentrations of hexyl acetate, ethyl decanoate, ethyl butyrate, ethyl octanoate, ethyl hexanoate, i-butanol, i-amyl alcohol, 1-hexanol and 2-phenylethanol were found in the wine produced by sequential fermentations with nonSaccharomyces yeasts.

• Keywords: ne-Saccharomyces; Pošip; SPME/GC-MS; Saccharomyces pastorianus
• Keywords (english): non-Saccharomyces; Pošip; SPME/GC-MS; Saccharomyces pastorianus
• Language: croatian
• URN:NBN: urn:nbn:hr:159:030544
• 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: Access restricted to students and staff of home institution
• Created on: 2024-05-29 08:54:45