Utjecaj kvasaca na kakvoću voćnog vina od šljive

master's thesis

• Title (english): Influence of yeasts on the quality of plum fruit wine
• Author: Krunoslav Stublić
• Mentor: Marin Mihaljević Žulj (mentor)
• Committee member: Marin Mihaljević Žulj (predsjednik povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Committee member: Goran Fruk (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2021-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Šljiva je vrlo cijenjena voćna vrsta u svijetu, upravo zbog svojih poželjnih karakteristika plodova i njihovog djelovanja na zdravlje ljudi. Sorta 'Stanley' je zbog svojih kemijskih svojstava plodova dobar izbor za proizvodnju voćnih vina. Kvasci su mikroorganizmi zaslužni za pretvaranje šećera u etanol te njihova raznolikost u svijetu doprinosi proizvodnji voćnih vina za svačiji ukus. U tu svrhu u ovom radu korišteni su dva različita soja kvasaca (Lalvin EC 1118 – Saccharomyces bayanus, i Lalvin ICV D21 – Saccharomyces cerevisiae) kako bi se istražio njihov utjecaj na osnovni kemijski sastav te koncentracije fenola i antocijana u voćnom vinu od šljive. Rezultati su pokazali kako su svi parametri osnovne analize vina (alkoholna jakost, ukupni ekstrakt, šećer reducirajući, ekstrakt bez šećera, ukupne kiseline, pH, hlapljiva kiselost, pepeo, SO2 ukupni i slobodni) inokuliranog s kvascem ICV D21 bili viši od vina inokuliranog s kvascem EC 1118. Također, koncentracija ukupnih fenola i antocijana bila je viša u vinu u vinu dobivenom fermentacijom s kvascem ICV D21.

Abstract (english)

Plum is a highly valued fruit species in the world, precisely because of its desirable fruit characteristics and their effect on human health. The 'Stanley' variety is a good choice for fruit wine production due to its chemical properties. Yeasts are microorganisms responsible for converting sugar into ethanol, and their diversity in the world contributes to the production of fruit wines for everyone's taste. For this purpose, two different strains of yeast (Lalvin EC 1118 - Saccharomyces bayanus, and Lalvin ICV D21 - Saccharomyces cerevisiae) were used in this study to investigate their influence on the basic chemical composition and phenol and anthocyanin concentrations in plum fruit wine. The results showed that all parameters of the basic analysis of wine (alcoholic content, total extract, reducing sugar, sugar-free extract, total acids, pH, volatile acidity, ash, SO2 total and free) inoculated with yeast ICV D21 were higher than wine inoculated with yeast EC 1118. Also, the concentration of total phenols and anthocyanins was higher in wine obtained by fermentation with yeast ICV D21.

• Keywords: šljiva 'Stanley'; voćna vina; kvasci
• Keywords (english): Plum 'Stanley'; fruit wines; yeasts
• Language: croatian
• URN:NBN: urn:nbn:hr:204:707495
• 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: 2021-11-23 09:49:44