Soj kvasca kao čimbenik kakvoće ružičastog pjenušavog vina

master's thesis

• Title (english): Yeast strain as a factor in the quality of sparkling rose wine
• Author: Andrija Čobanković
• 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; (Viticulture and Enology); Zagreb
• Defense date and country: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U posljednjih dvadesetak godina tržište pjenušavih vina proširilo se velikom brzinom
kao odgovor na veliku globalnu potražnju. Unazad desetak godina i Hrvatska bilježi značajan
porast proizvodnje pjenušavih vina. Zbog porasta potražnje za pjenušavim vinima,
proizvođači i stručnjaci sudjeluju u unaprjeđenju i pronalasku tehnoloških poboljšanja
postojećih metoda proizvodnje. U ovom radu prikazuje se postupak proizvodnje ružičastog
pjenušavog vina tradicionalnom metodom na vinogradarsko–vinarskom pokušalištu
"Jazbina", te su utvrđeni osnovni fizikalno-kemijski parametri i senzorna svojstva tri pokusne
varijante pjenušavog vina. Korištena su tri različita soja kvasca za provedbu sekundarne
fermentacije u boci. Na temelju provedenog istraživanja, utvrđeno je da postoje određene
razlike između tretmana na razini fizikalno-kemijskih parametara i senzornih svojstava
pjenušavih vina proizvedenih različitim sojevima kvasaca.

Abstract (english)

In the last twenty years, the sparkling wine market has expanded rapidly in response
to high global demands. In the last ten years, the Republic of Croatia also recorded a
significant increase in the production of sparkling wines. Due to the increase in demand for
sparkling wines, producers and experts participate in the development and finding of
technological improvements to existing production methods. The paper describes the
production process of the sparkling rosé wines, which were produced by traditional method
at the viticulture and winemaking experimental station "Jazbina", and determines the basic
physicochemical parameters, and sensory properties of three different wines. Different
yeast strains were used in the starting of secondary fermentation in the bottle. Based on the
conducted analysis, it can be concluded that the yeast caused noticeable differences at the
level of physicochemical and sensory parameters between the produced sparkling wines.

• Keywords: pjenušavo vino; sekundarna fermentacija; tradicionalna metoda; kvasci
• Keywords (english): sparkling wine; secondary fermentation; traditional method; yeast
• Language: croatian
• URN:NBN: urn:nbn:hr:204:890276
• 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: Open access
• Created on: 2022-10-20 08:23:40