Učinak fermentacije kvascima Lachancea thermotelerans i Torulaspora delbrueckii na kemijski sastav vina ´Malvazija istarska´

master's thesis

• Title (english): Effect of fermentation with Lachancea thermotelerans and Torulaspora delbrueckii on chemical composition of ´Malvasia istriana´ wine
• Author: Luka Marinov
• Mentor: Ana Marija Jagatić Korenika (mentor)
• Committee member: Ana Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Sanja Sikora (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2020-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Suočavajući se sa sve drastičnijim klimatskim promjenama traže se nove metode u tehnologiji proizvodnje vina posebice bijelih, kako bi se očuvale primarne arome te postigla ravnoteža alkohola i kiselina. Kao potencijalno rješenje nudi se primjena ne-Saccharomyces kvasaca čiji se metabolizam razlikuje od Saccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencionalne inokulacije Torulospora delbriueckii i Lachancea thermotolerans sa Saccharomycem kvascem na vino ´Malvazija istarska´. Malvazija istarska je druga najrasprostranjenija bijela sorta u Hrvatskoj, a time i jedna od gospodarski najvažnijih sorti. Istraživanje je obuhvatilo inokulacije mošta s ne-Saccharomyces kvascima, a 48 h kasnije i sa sojem S. cerevisae QA23 i fermentaciju isključivo sa S. cerevisae QA23. Ne-Saccharomyces kvasci su utjecali na smanjenje koncentracije etanola, posebice T. delbrueckii koji u ko-kulturi s S. cerevisae nije bio sposoban fermentirati značajnu količinu fruktoze, a L. theromotolernas pretvorbom šećera u mliječnu kiselinu. Iako su uočene razlike unutar aromatskog profila, ni jedan ne-Saccharomyces soj nije značajno utjecao na ukupnu aromu vina. Bez obzira što je miris, boja i intenzitet boje najbolje ocijenjen u uzorku proizvedenim sa sojem S. cerevisiae, prvo mjesto metodom redoslijeda pripalo je Malvaziji T. delbrueckii koju je većina ocjenjivača odabrala kao najbolje vino.

Abstract (english)

As we face drastic climate change, new methods are being sought in the technology of wine production, especially in production of white wines, in order to preserve the primary aromas and achieve the desired balance of alcohols and acids. As a potential solution the use of non-Saccharomyces yeasts whose metabolism differs from Saccharomyces yeasts is suggested. In this study the influence of sequential inoculation with Torulospora delbriueckii and Lahancea thermotolerans on ´Malvasia istriana´ wine was studied and analyzed. ´Malvasia istriana´ is the second most widespread white grape variety in Croatia and thus one of the most economically important varieties. The study included inoculations of must with non-Saccharomyces yeasts, and 48 h later with S. cerevisae QA23 strain and fermentation exclusively with S. cerevisae QA23. Non-saccharomyces yeasts contributed to lower ethanol concentration, especially T. delbrueckii which in co-culture with S. cerevisae was not able to ferment a significant amount of fructose and L. theromotolernas by converting sugar to lactic acid. Although differences within the aromatic profile were observed, none of the non-Saccharomyces strains significantly affected the overall wine aroma. Although the aroma, color and color intensity were best evaluated in the sample produced with the S. cerevisiae strain, the first place by the ranking method went to Malvasia T. delbrueckii, which was chosen as the best wine by most evaluators.

• Keywords: Ne-Saccharomyces; ´Malvazija istarska´; T. delbrueckii; L. thermothoerans
• Keywords (english): Non-Saccharomyces; ´Malvasia istriana´ T. delbrueckii; L. thermothoerans
• Language: croatian
• URN:NBN: urn:nbn:hr:204:352790
• 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: 2020-10-09 07:53:09