Utjecaj različitih sojeva kvasaca na brzinu vrenja u boci i kakvoću bijelog pjenušavog vina

master's thesis

• Title (english): The influence of different yeast strains on the rate of fermentation in the bottle and the quality of white sparkling wine
• Author: Zvonimir Matković
• Mentor: Ana-Marija Jagatić Korenika (mentor)
• Committee member: Ana-Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Bernard Kozina (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Proizvodnja pjenušavih vina u RH je u stalnom uzlaznom trendu, pri čemu značajno prevladava tradicionalna metoda vrenja u boci kao kvalitetnija metoda proizvodnje pjenušavih vina. Osim samog odabira sorte i kakvoće baznog vina, odgovarajuća kvaliteta pjenušavog vina ovisi i o kvascima. Brzina sekundarnog vrenja, autoliza kvasaca i prirodno bistrenje pjenušavog vina određuju senzorna svojstva i njegovu kakvoću. U fokusu ovoga rada je utjecaj tri različita soja kvasca na brzinu vrenja u boci i kakvoću pjenušavog vina u proizvodnji na pokušalištu Jazbina.

Abstract (english)

The production of sparkling wines in the Republic of Croatia is on a constant upward trend, whereby the traditional method of fermentation in the bottle is significantly predominant as a higher quality method of producing sparkling wines. In addition to the selection of the variety and quality of the base wine, the appropriate quality of the sparkling wine also depends on the yeasts. The speed of secondary fermentation, autolysis of yeasts and natural clarification of sparkling wine determine the sensory properties and its quality. The focus of this paper is the influence of three different strains of yeast on the rate of fermentation in the bottle, and the quality of sparkling wine produced at the Jazbina experimental station.

• Keywords: pjenušac; sekundarna fermentacija; tradicionalna metoda; kvasci
• Keywords (english): sparkling wine; secondary fermentation; tradicional method; yeast
• Language: croatian
• URN:NBN: urn:nbn:hr:204:787519
• 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 authenticated users
• Created on: 2022-10-19 07:12:05