Utjecaj kvasaca Saccharomyces cerevisiae i Lachancea thermotolerans na kemijski sastav vina sorte ´Frankovka´

Scientific paper - Original scientific paper

• Title (english): The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine
• Author: Iva Babić
• Author: Ana Jeromel
• Author: Ana Marija Jagatić Korenika
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract (croatian)

Cilj ovog istraživanja bio je utvrditi učinke primjene različitih sojeva kvasaca Saccharomyces cerevisiae i Lachancea thermotolerans na osnovni kemijski sastav, koncentracije pojedinačnih organskih kiselina, fenolnih spojeva i glicerola u vinu. U istraživanju provedenom 2018. godine, grožđe sorte ´Frankovka´ korišteno je za fermentacije s komercijalnim sojevima kvasca Saccharomyces cerevisiae (Uvaferm BDX™ i Ionys WF™) i sekvencijalnu inokulaciju s Lachancea thermotolerans (Laktia™) u ulozi startera, te Uvaferm BDX™ kvasca, čija je uloga bila provesti fermentaciju do kraja. Rezultati potvrđuju utjecaj kvasca Uvaferm BDX™ na pojačanu ekstrakciju antocijana i tanina, te utjecaj kvasca Ionys™ na povećanu sintezu glicerola u vinu. Iako je došlo do zastoja u fermentaciji, potvrđen je učinak sekvencijalne inokulacije na povećanje ukupne kiselosti te boju i strukturu vina temeljem više koncentracije ukupnih fenola što potencijalno može opravdati njenu primjenu u ekstremno toplim godinama ili toplim klimatima.

Abstract (english)

The aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glycerol in wine. In the research conducted in 2018, Blaufränkisch grapes were used and three variants in controlled fermentation were compared. The control and the first variant were inoculated with Saccharomyces sp., commercial yeast strains of Uvaferm BDX™ and Ionys WF™. In another variant, sequential inoculation was performed with the non-Saccharomyces yeast species Lachancea thermotolerans (Laktia™), in the role of starter, and Uvaferm BDX™ yeast, whose role was to carry out the fermentation to the end. The results confirm the influence of the yeast Uvaferm BDX™ on the enhanced extraction of anthocyanins and tannins, and the influence of the yeast Ionys on the increased synthesis of glycerol in wine. Although there was a stuck fermentation, the effect of sequential inoculation on the increase in total acidity, color and structure of wine through increased concentration of total phenols was confirmed. Based on the obtained results, it is possible to justify the use of sequential inoculation in extremely warm years or in warmer climates where the problem of acid deficiency in grapes and must occurs.

• Keywords (croatian): fenolni spojevi; ´Frankovka´; ne-Saccharomyces kvasci; sekvencijalna fermentacija; ukupna kiselost
• Keywords (english): Blaufränkisch; non-Saccharomyces yeasts; phenolics, sequential fermentation; total acidity
• 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. 5., pp. 48-57
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.44.5.7
• URN:NBN: urn:nbn:hr:204:345605
• Publication: 2021
• Document URL: https://hrcak.srce.hr/266162
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-02-12 07:30:59