Utjecaj različitih sojeva Saccharomyces i ne-Saccharomyces sp. kvasaca na sastav i kakvoću vina ´Babić´

master's thesis

• Title (english): The impact of different Saccharomyces and non-Saccharomyces sp. yeast strains on composition and quality of Babić wine
• Author: Ante Zorić
• Mentor: Ana Marija Jagatić Korenika (mentor)
• Committee member: Ana Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Darko Preiner (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2020-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Suvremeno vinarstvo podrazumijeva kontinuirana istraživanja i edukaciju u svrhu prilagodbe
proizvodnje vina uvjetima dozrijevanja grožđa i zahtjevima tržišta. U posljednjih nekoliko
godina, zbog sve izraženijih klimatskih promjena, grožđe sadrži sve višu koncentraciju šećera
i sve nižu koncentraciju ukupnih kiselina, što može rezultirati proizvodnjom neharmoničnih
vina. U svrhu rješavanja tog problema, na tržištu su se pojavile različite selekcije vinskih
kvasaca čiji metabolizam može utjecati na smanjenje koncentracije alkohola ili povećanje
koncentracije kiselina u vinu. Takva biotehnološka rješenja obilježja su suvremenog vinarstva
te predmet brojnih znanstvenih istraživanja. U ovom radu provedene su fermentacije s
različitim sojevima Saccharomyces sp. i ne-Saccharomyces sp. kvasaca te su uspoređivani
sastavi i svojstva proizvedenih vina. Grožđe sorte ´Babić´ korišteno za ovo istraživanje
uzgojeno je na melioriranom kršu položaja Jadrtovac, vinogorje Šibenik. Osnovna fizikalnokemijska
analiza provedena je prema metodama O.I.V.-a (2012), pojedinačne organske kiseline
i ukupni polifenolni spojevi određeni su spektrofotometrijski, a pojedinačni polifenolni spojevi
uz pomoć tekućinske kromatografije visoke djelotvornosti (HPLC). Statističkom analizom
(ANOVA) utvrđene su razlike u kemijskom sastavu moštova i vina te utjecaju tretmana na
kakvoću vina. Vina su senzorno ocijenjena deskriptivnom i metodom redoslijeda.

Abstract (english)

Modern winemaking requires constant researches and education which goal is to produce wine
as the market demands. In recent years, because of the climate changes, sometimes grapes have
too much sugar concentration or low total acid content, which can result in misbalanced wine.
In order to solve this problem, various selections of wine yeasts have appeared on the market,
whose metabolism can affect the decrease of alcohol concentration or increase of acidity in
wine. In this work, fermentations were performed with 5 different yeast strains of which three
Saccharomyces sp. and two non-Saccharomyces sp. types of yeasts and the characteristics of
the obtained wines were compared. Basic physicochemical analysis was performed according
to the methods of O.I.V. (2012), individual organic acids and total polyphenolic compounds
were determined spectrophotometrically, and individual polyphenolic compounds using high
performance liquid chromatography (HPLC). Statistical analysis (ANOVA) revealed
differences in the chemical composition of musts and wine and the impact of treatment on wine
quality. Wines were sensory evaluated by the description and ranking method.

• Keywords: ´Babić´; klimatske promjene; ne-Saccharomyces; Saccharomyces; vinski kvasci; vinarstvo
• Keywords (english): Babić; climate changes; non-Saccharomyces; Saccharomyces; wine yeasts; winemaking
• Language: croatian
• URN:NBN: urn:nbn:hr:204:504019
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2020-12-10 08:09:28