Mogućnosti promjene sadržaja etanola i ukupne kiselosti vina korištenjem Saccharomyces cerevisiae kvasaca

Scientific paper - Original scientific paper

• Title (english): Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts
• Author: Tomislav Plavša
• Author: Željko Andabaka
• Author: Igor Palčić
• Author: Ana Jeromel
• Author's institution: Institute of Agriculture and Tourism
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract (english)

The impact of global warming has not bypassed the wine industry either. This is best manifested through an increase in alcoholic strength, which is accompanied by a decrease in total acidity and significantly affects the sensory properties of wine. One possibility of lowering alcohol strength involves use non Saccharomyces and/or Saccharomyces yeast. The aim of this study was to examine the effect of commercial Saccharomyces yeasts (IONYSWF ™, Enoferm RP15 and Uvaferm BDX) on the reduction of alcoholic strength and increase of the total acidity of Cabernet franc (Vitis vinifera L.) wine. According to the chemical analyzes, it was determined that the wine produced using IONYSWF™ yeast had a lower alcoholic strength with a higher total acidity. Furthermore, no significant differences in alcoholic fermentation kinetics were found between treatments. The wines were sensory different. Descriptive analysis showed that the wine fermented with IONYSWF™ yeast had stronger body without loss of freshness and a more pronounced intensity and lenght of the aroma, which was dominated by spicy notes and aromas of red fruit. This wine was also the best rated.

Abstract (croatian)

Utjecaj globalnog zagrijavanja nije zaobišao niti vinarsku industriju. To se najbolje očituje kroz porast alkoholne jakosti vina te smanjenje ukupne kiselosti što u konačnici dovodi do značajne promjene u senzornim svojstvima vina. Jedna od mogućnosti smanjenja alkoholne jakosti obuhvaća primjenu različitih selekcioniranih kvasaca (Saccharomyces i ne-Saccharomyces). U provedenom istraživanju ispitane su mogućnosti primjene komercijalnih Saccharomyces kvasaca (IONYSWF™, Enoferm RP15 i Uvaferm BDX) sa ciljem smanjenja alkoholne jakosti te povećanja ukupne kiselosti vina sorte Cabernet franc. Po provedenim fizikalno-kemijskim analizama utvrđeno je da je primjena kvasca IONYSWF™ dala vina manje alkoholne jakosti uz naglašeniju ukupnu kiselost. Nadalje, nisu utvrđene značajne razlike u kinetici alkoholne fermentacije među tretmanima, ali su utvrđene razlike u senzornim svojstvima. Prema rezultatima deskriptivne analize vino sorte Cabernet franc (Vitis vinifera L.) proizvedeno primjenom kvasca IONYSWF™ izdvojilo se nešto jačim tijelom te naglašenijim intenzitetom i trajnošću mirisa u kojem su dominirale začinske note i mirisi crvenog voća. Vino navedenog tretmana bilo je ujedno i najbolje brojčano ocjenjeno.

• Keywords (english): alcohol; Cabernet franc; commercial wine yeast; total acidity
• Keywords (croatian): alkohol; Cabernet franc; komercijalni vinski kvasac; ukupna kiselina
• Language: croatian
• Publication type: Scientific paper - Original scientific paper
• Publication status: Published
• Peer review: Peer review - domestic
• Publication version: Published version
• Journal title: Glasnik Zaštite Bilja
• Numbering: vol. 44., no. 5., pp. 40-46
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.44.5.6
• URN:NBN: urn:nbn:hr:204:333911
• Publication: 2021
• Document URL: https://hrcak.srce.hr/266163
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-02-13 10:21:07