Utjecaj različitih vrsta bakterija mliječne kiseline na sastav i kakvoću vina 'Chardonnay'

master's thesis

• Title (english): The influence of different species of lactic acid bacteria on the composition and quality of Chardonnay wine
• Author: Petra Pranjić
• Mentor: Ana-Marija Jagatić Korenika (mentor)
• Committee member: Ana-Marija Jagatić Korenika (predsjednik povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Committee member: Zvjezdana Marković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2023-07-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Chardonnay je sorta bijelog grožđa koja je u posljednjih 25 godina jedna od najpopularnijih sorata u svijetu. Izuzetno je prilagodljiva i rasprostranjena u različitim klimatskim zonama uzgoja vinove loze. To je sorta koja se smatra “ulaznicom“ na tržište vina za nove proizvođače, posebno u zemljama Novog svijeta. Kvaliteta svakog vina uvjetovana je raznim biokemijskim reakcijama u koje se ubraja i malolaktična fermentacija. To je proces biološkog otkiseljavanja odnosno transformacije jabučne kiseline u mliječnu kiselinu uz oslobađanje CO2, a provode ga određene vrste bakterija mliječne kiseline.
U ovom radu, nakon inokulacije različitih vrsta bakterija mliječne kiseline praćene su koncentracije organskih kiselina te su provedene fizikalno-kemijske, instrumentalne i senzorne analize kojima je utvrđen utjecaj malolaktične fermentacije na sastav i kakvoću vina ´Chardonnay´.

Abstract (english)

Chardonnay is a white grape variety that has been one of the most popular varieties in the world for the last 25 years. It adapts extremely well, and it is widespread in different climate zones. It is a variety that is considered “a ticket” to the wine market for new winemakers, especially in the countries of the New World. The quality of each wine is determined by various biochemical reactions, including malolactic fermentation. Malolactic fermentation is a process of biological deacidification breakdown of malic into lactic acid with the release of CO2 and is carried by certain lactic acid bacteria species. In this paper, after the inoculation of different types of lactic acid bacteria, the concentrations of organic acids were monitored, and a physicochemical, instrumental, and sensory analysis were performed to determine the composition and quality of ´Chardonnay´ wines.

• Keywords: ´Chardonnay´; Lactobacillus plantarum; malolaktična fermentacija; Oenococcus oeni
• Keywords (english): ´Chardonnay´; Lactobacillus plantarum; malolactic fermentation; Oenococcus oeni
• Language: croatian
• URN:NBN: urn:nbn:hr:204:159189
• 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: 2023-07-10 08:27:07