Značaj dodatka hranjiva za kvasce u proizvodnji vina Graševina i Pinot crni

master's thesis

• Title (english): Importance of yeasts nutrient supplements addition in the production of Graševina and Pinot noir wines
• Author: Silvia Sirovica
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2023-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Pravilan tijek alkoholne fermentacije bitan je faktor u proizvodnji vina. Da bi alkoholna fermentacija imala pravilan tijek, posebnu pažnju treba posvetiti postupku rehidracije kvasca. Značajan utjecaj u pripremi ima dodatak hranjiva koji osnažuje stanice kvasca na samom početku. U istraživanju su korištena dva komercijalno dostupna hranjiva i EvolutionTM, koja su dodana u postupku rehidracije kvasaca. Primjena hranjiva rezultirala je većim brojem živih stanica kvasaca tijekom fermentacije, te u ukupnom broju stanica kvasaca neovisno od korištenog komercijalnog dostupnog soja kvasca.

Abstract (english)

The proper course of alcoholic fermentation is an important factor in wine production. To assure good fermentation kinetic, it is necessary to properly imply yeasts rehydration step. A significant influence in the preparation has a nutrient supplement that strengthens yeasts cells at the very beginning. In the research, we studied two commercially available nutrients Go-Ferm Sterol FlashTM and Go-Ferm Protect EvolutionTM, which were added in the process of yeast rehydration. Nutritious Go-Ferm Sterol FlashTM showed better results in the number of alive yeast cells during fermentation, and in the total number of yeast cells independent of the yeasts used.

• Keywords: hranjivo za kvasce; alkoholna fermentacija; ´Pinot crni´; ´Graševina´
• Keywords (english): yeast nutrition; alcoholic fermentation; Pinot noir; Graševina
• Language: croatian
• URN:NBN: urn:nbn:hr:204:711255
• 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: 2023-09-22 08:29:45