magistrsko delo
Luka Tragin (Author), Mojca Korošec (Reviewer), Tatjana Košmerl (Mentor)

Abstract

Z različnimi pristopi med alkoholno fermentacijo (AF) lahko vinarji pomembno vplivajo na kakovost in stil vina. Poleg temperature fermentacije, je izjemnega pomena tudi ustrezna izbira kvasovk. Pri tem je glavna vrsta kvasovk Saccharomyces cerevisiae, ki je pri vinarjih obenem tudi najbolj popularna. V želji izboljšave predvsem aromatike ter ostalih lastnosti vina, pa postajajo vedno bolj cenjene tudi kvasovke rodov ne-Saccharomyces. Fermentacija z uporabo teh v začetku AF ima lahko na končni izdelek velik pomen. S souporabo kvasovk ne-Saccharomyces ter Saccharomyces namreč lahko pridobimo vino boljše aromatike. Poleg tega, lahko z uporabo ne-Saccharomyces kvasovk pridobimo vina z manjšo vsebnostjo alkohola. Zanimalo nas je, kako konkretno ne-Saccharomyces kvasovke vplivajo na potek alkoholne fermentacije, za kar smo uporabili kvasovke pod komercialnimi imeni Biodiva (Torulaspora delbrueckii), Flavia (Metschnikowia pulcherrima), Laktia (Lachancea thermotolerans), Gaia (Metschnikowia fructicola) in Velluto (Saccharomyces uvarum). Pri tem smo prišli do zaključka, da ne-Saccharomyces kvasovke same ne zmorejo dokončati AF. Pridelano vino s souporabo ne-Saccharomyces in Saccharomyces kvasovk je vsebovalo bistveno večje koncentracije glicerola ter nekoliko pestrejšo aromatiko. Senzorično so bila vina pridelana le z ne-Saccharomyces kvasovkami slabša od vin, pridelanih s Saccharomyces cerevisiae ali s kombinacijo obeh.

Keywords

vino;alkoholna fermentacija;kvasovke;ne-Saccharomyces;Saccharomyces cerevisiae;fizikalno-kemijske lastnosti;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [L. Tragin]
UDC: 663.252.4:663.251:543.2/.9
COBISS: 64701955 Link will open in a new window
Views: 381
Downloads: 77
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Other data

Secondary language: English
Secondary title: ǂThe ǂinfluence of coinoculation of non-Saccharomyces and Saccharomyces cerevisiae yeasts on chemical and sensory properties of Malvasia wine
Secondary abstract: With different approaches during alcoholic fermentation (AF), winemakers can significantly influence the quality and style of wine. In addition to the fermentation temperature, the proper selection of yeasts is also extremely important. The main species of yeast is Saccharomyces cerevisiae, which is also the most popular among winemakers. To improve the aromatics and other properties of the wine, yeasts of the non-Saccharomyces genera are also becoming more and more appreciated. Fermentation using these at the beginning of AF can have great significance on the final product. Namely, by joint using or co-inoculation of non-Saccharomyces and Saccharomyces yeasts, we can obtain a wine with better aromatics. Besides, wines with lower alcohol content can be obtained using non-Saccharomyces yeasts. We were interested in a specific effect of non-Saccharomyces yeasts on the course of alcoholic fermentation, for which we used yeasts under the commercial names Biodiva (Torulaspora delbrueckii), Flavia (Metschnikowia pulcherrima), Laktia (Lachancea thermotolerans), Gaia (Metschnikowia fructicola), and Velluto (Saccharomyces uvarum). We concluded that non-Saccharomyces yeasts alone are unable to complete AF. The wine produced by co-inoculation of non-Saccharomyces and Saccharomyces yeasts contained significantly higher concentrations of glycerol and slightly more varied aromatics. From a view of sensory quality, wines produced only with non-Saccharomyces yeasts were inferior to wines produced with Saccharomyces cerevisiae or a combination of both.
Secondary keywords: wines;alcoholic fermentation;yeasts;non-Saccharomyces;Saccharomyces cerevisiae;physicochemical properties;sensory properties;
Type (COBISS): Master's thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XII, 64 f., [7] f. pril.
ID: 12923709