Utjecaj fermentacije kvascem Lachancea thermotolerans na kiselinski profil i senzorna svojstva vina ´Blatina´

master's thesis

• Title (english): Influence of Lachancea thermotolerans yeast fermentation on the organic acid profile and sensory properites of cv. Blatina wines
• Author: Branimir Šimić
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2020-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Ovo istraživanje prikazuje utjecaj kvasca Lachancea thermotolerans na tijek
alkoholne fermentacije i kemijski sastav vina proizvedenog od kultivara ´Blatina´ poznatog po
relativno niskim vrijednostima ukupne kiselosti. Kombinirana fermentacija sa Lachancea-om
thermotolerans i Saccharomyces cerevisiae selekcioniranim sojevima kvasaca uspoređena je
sa alkoholnom fermentacijom koju je proveo samo Sacchamromyces cerevisiae selekcionirani
soj kvasca. Rezultati kemijske analiza su pokazali razlike nekih parametara kao što su ukupna
kiselost, sadržaj etanola, pH, fenoli sastav vina, vrijednost ukupnih antocijana, hlapiva
kiselost kao i razlike u senzornim svojstvima.

Abstract (english)

This study shows the effect of Lachancea thermotolerans on chemical composition of Blatina
wines, which usually have low total acidity values. The combined fermentation with
Lachancea thermotolerans and Saccharomyces cerevisiae selected yeast strains was
compared with the alcoholic fermentation carried out only by Sacchamromyces cerevisiae
selected yeast. The results of the chemical analyzes showed a marked difference in some
parameters such as total acidity, ethanol koncentrations, pH, phenols, total anthocyanins,
volatile acidity as well as sensory properties.

• Keywords: Lachancea thermotolerans; kultivar ´Blatina´; alkoholna fermentacija
• Keywords (english): Lachancea thermotolerans; cultivar ´Blatina´; alcoholic fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:204:926096
• 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 students and staff of home institution
• Created on: 2023-03-13 11:45:03