Utjecaj inaktivnih kvasaca na aromatski profil sorte 'Pošip'

master's thesis

• Title (english): Effect of inactive dry yeasts on aromatic profile of cv. 'Pošip' wine
• Author: Jure Atlija
• 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; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Ovaj rad istraživao je utjecaj inaktivnih kvasaca (IDY) na osnovni fizikalno-kemijski sastav,
aromatski profil i senzorna svojstva vina sorte 'Pošip'. Poznato je da oksidacija vrlo brzo dovodi
do degradacije primarnih i sekundarnih aroma. Inaktivni kvasci posjeduju sposobnost
apsorpcije kisika te sprječavaju oksidaciju spojeva arome. Djelotvornost IDY pripravaka
pripisuje se glutationu, ali i ostalim spojevima koje nalazimo u stanicama kvasaca. Istraživanje
je provedeno s dva tretmana, Pošip-SO2 i Pošip-PL uz korištenje komercijalnog enološkog IDY
preparata. Rezultati istraživanja pokazali su da postoje značajne razlike u aromatskom profilu
vina različitih tretmana. Razlike su zamijećene i kod senzornih svojstava vina, pri čemu je vino
tretmana Pošip-SO2 bolje ocijenjeno, a pozitivna uloga IDY nije potvđena.

Abstract (english)

This research paper investigates the influence of inactive yeasts (IDY) on the physicochemical
composition, preservation of the aromatic profile and sensory properties of the ‘Pošip’ wine.
It is known that oxidation very quickly leads to the degradation of primary and secondary
aromas. Inactive yeasts can absorb oxygen and prevent the oxidation of aroma compounds.
The effectiveness of IDY preparations is attributed to glutathione and other compounds found
in yeast cells. The research was carried out with two treatments, Pošip-SO2 and Pošip-PL with
the use of commercial oenological IDY preparation. The research results showed that there
were significant differences in the aromatic profile of wines from different treatments.
Differences were also observed in the sensory properties of the wine, whereby the wine PošipSO2
was rated better and the positive role of IDY was not confirmed.

• Keywords: inaktivni kvasci; glutation; aromatski profil; ´Pošip´
• Keywords (english): inactive dry yeast; glutathione; aromatic profile; Pošip
• Language: croatian
• URN:NBN: urn:nbn:hr:204:985949
• 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: 2024-07-18 08:45:13