Utjecaj inkapsuliranog kvasca na kakvoću pjenušavog ružičastog vina ´Teran´

Scientific paper - Original scientific paper

• Title (english): Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine
• Author: Tomislav Plavša
• Author: Marijan Bubola
• Author: Ana Marija Jagatić Korenika
• Author: Ana Jeromel
• Author's institution: Institute of Agriculture and Tourism
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract (english)

The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape cultivar Teran (Vitis vinifera L.) was investigated. During the research, the following were monitored: the length of sugar decomposition during fermentation in the bottle, and in the finalized sparkling wines, physicochemical parameters, foam and sparkling parameters and phenolic profile. Faster breakdown of sugars, as well as a higher proportion of individual and total phenolic compounds have been recorded in wines with ProElif® yeast. On the other hand, wines produced with Fermol Blanc yeast were characterized by a higher dry extract and higher quality of foam and sparkling. Sensory differences were observed in wines without negative implications for their final quality.

Abstract (croatian)

Prirodno pjenušavo ružičasto vino od autohtonog kultivara vinove loze Teran (Vitis vinifera L.) proizvedeno je metodom vrenja u boci uz primjenu inkapsuliranog kvasca ProElif® (Saccharomyces cerevisiae) i komercijalnog suhog kvasca Fermol Blanc (Saccharomyces bayanus). Tijekom istraživanja uspoređivana je aktivnost korištenih kvasaca s obzirom na brzinu razgradnje šećera tijekom fermentacije u boci te njihov utjecaj na osnovna fizikalno kemijska svojstva i fenolni profil gotovog pjenušavog vina te parametre pjene i iskrenja. Brža razgradnja šećera, kao i veći udio pojedinačnih i ukupnih fenolnih spojeva utvrđen je u pjenušavim vinima proizvedenim primjenom inkapsuliranog kvasca ProElif®. S druge strane, vina proizvedena kvascem Fermol Blanc odlikovala su se višim suhim ekstraktom te većom kvalitetom pjene i iskrenja. Uočene senzorske razlike u vinima nisu imale negativnih implikacija pri definiranju njihove sveobuhvatne kakvoće

• Keywords (english): encapsulated yeast; sparkling wine; phenols; Teran; sensory analysis
• Keywords (croatian): inkapsulirani kvasac; pjenušavo vino; fenoli; Teran; senzorna analiza
• 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. 92-99
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.44.6.10
• URN:NBN: urn:nbn:hr:204:293921
• Publication: 2021
• Document URL: https://hrcak.srce.hr/267640
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-02-13 11:43:59