Važnost ne-Saccharomyces kvasca u modernoj vinarskoj proizvodnji

master's thesis

• Title (english): The importance of non-Saccharomyces yeasts in modern winemaking industry
• Author: Ana Benko
• Mentor: Nataša Hulak (mentor)
• Committee member: Nataša Hulak (predsjednik povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Microbiology); Zagreb
• Defense date and country: 2021-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U ovom radu sakupljena su i interpretirana istraživanja vezana uz primjenu ne-Saccharomyces kvasaca u modernom vinarstvu i vinogradarstvu. Tijekom 20. stoljeća smatrano je da negativne karakteristike ovih kvasaca prevladavaju nad njihovom korisnošću, ali su se iscrpnim istraživanjima utvrdila i njihova izrazito pozitivna i komplementarna svojstva sa inače korištenim Saccharomyces kvascima u proizvodnji vina. Tržište i konzumacije vina usmjeravaju ka novim trendovima u proizvodnji vina sa kompleksnijim aromatskim profilima te smanjenim količinama alkohola. Upotrebom ne-Saccharomyces kvasaca postiže se i povratak izvornom mikrobiomu vinograda i podruma kao i izbjegavanje primjene različitih sintetičkih pripravaka za poboljšanje tijeka fermentacije, a upravo njihov iznimni potencijal je nešto što je jedna od središnjih tema istraživanja enologa današnjeg vremena.

Abstract (english)

In this paper, gathered and interpreted is the research related to the application of non-Saccharomyces yeasts in modern winemaking and viticulture. During the 20th century, the negative characteristics of these yeasts were considered to outweigh their usefulness, but with the development of technology, the perspective also changed. In order to satisfy the increasingly demanding desires of consumers, the production of wines that have a more complex aromatic profile and lower amounts of alcohol has proven to be one of the ways to go. With the use of non-Saccharomyces yeasts the return to the original microbiome of vineyards and cellars is being accomplished and at the same time the use of various synthetic preparations to improve the course of fermentation is being avoided. It is their exceptional potential that is one of the central topics of research by oenologists today.

• Keywords: ne-Saccharomyces kvasci; S. cervisiae; inokulacija; esteri
• Keywords (english): non-Saccharomyces yeasts; S. cerevisiae; inoculation; esters
• Language: croatian
• URN:NBN: urn:nbn:hr:204:650037
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologije (magistar/ magistra inženjer/inženjerka agroekologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-12-13 07:30:59