Utjecaj kvasaca na kakvoću voćnog vina od šljive

Scientific paper - Original scientific paper

• Title (english): Influence of yeast strains on plum fruit wine quality
• Author: Antonija Tomić
• Author: Krunoslav Stublić
• Author: Petra Štambuk
• Author: Goran Fruk
• Author: Marin Mihaljević Žulj
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract (croatian)

Šljiva (Prunus domestica L.) je koštičava voćna vrsta vrlo cijenjena zbog poželjnih senzornih i nutritivnih svojstava plodova. Plodovi se konzumiraju svježi ili se prerađuju. Zbog relativno visokog sadržaja šećera i niže ukupne kiselosti plodovi sorte 'Stanley' predstavljaju dobar izbor za proizvodnju voćnih vina. Voćna vina proizvode se aktivnošću kvasaca u procesu alkoholne fermentacije. Obzirom da metabolizmom kvasaca nastaje čitav niz metabolita, izborom odgovarajuće vrste ili soja utječe se na tip vina koje se proizvodi. Cilj ovog rada bio je istražiti utjecaj različitih vrsta kvasaca na osnovni kemijski sastav, koncentraciju ukupnih fenola i ukupnih antocijana voćnih vina od šljive. Korištene su dvije različite vrste kvasaca Lalvin ICV D21 – Saccharomyces cerevisiae i Lalvin EC 1118 – Saccharomyces bayanus. Vina proizvedena aktivnošću kvasca ICV D21 imala su viši sadržaj alkohola, ekstrakta te ukupnih fenola i ukupnih antocijana. Rezultati ovog istraživanja ukazuju na značajan utjecaj vrste kvasca na kemijski sastav i kakvoću voćnih vina od šljive.

Abstract (english)

Plum (Prunus domestica L.) is highly valued drupe because of its desirable sensory and nutritional properties. The fruits are consumed fresh or processed. The fruits of the ´Stanley´ variety are a good choice for the production of fruit wines due to their relatively high sugar content and lower total acidity. Fruit wines are produced by yeasts in the process of alcoholic fermentation. Yeast metabolism produces a number of metabolites, so we influence the type of the wine by choosing the appropriate strain. The aim of this study was to determine the influence of different yeast strains on the basic chemical composition, concentration of total phenols and total anthocyanins of plum fruit wines. Two different commercial yeasts were used, Lalvin ICV D21 - Saccharomyces cerevisiae and Lalvin EC 1118 - Saccharomyces bayanus. Wines produced under the influence of yeast ICV D21 had a higher content of alcohol, extract, total phenols and total anthocyanins. The obtained results of the research indicate a significant impact of yeast strains on the chemical composition and quality of plum fruit wines.

• Keywords (croatian): šljiva 'Stanley'; voćna vina; kvasci; ukupni fenoli; ukupni antocijani
• Keywords (english): ´Stanley´ plum; fruit wines; yeasts; total phenols; total anthocyanins
• Language: croatian
• Publication type: Scientific paper - Original scientific paper
• Publication status: Published
• Peer review: Peer review - domestic
• Publication version: Published version
• Journal title: Glasnik Zaštite Bilja
• Numbering: vol. 44., no. 6., pp. 72-78
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.44.6.8
• URN:NBN: urn:nbn:hr:204:790894
• Publication: 2021
• Document URL: https://hrcak.srce.hr/267638
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-02-08 13:14:23