Utjecaj folijarne primjene inaktivnih kvasaca na kemijski sastav grožđa sorte 'Babić crni'

master's thesis

• Title (english): The impact of foliar application of inactive yeasts on the chemical composition of 'Babić crni' grape variety
• Author: Matej Anić
• Mentor: Željko Andabaka (mentor)
• Committee member: Željko Andabaka (predsjednik povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-07-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Vinova loza, iako nije jedna od najrasprostranjenijih voćnih vrsta, ima značajnu važnost za Republiku Hrvatsku. Hrvatska vina postaju sve prepoznatljivija u posljednje vrijeme, što ukazuje na potencijalnu buduću ekonomsku važnost vinogradarstva u Hrvatskoj. Posljednjih godina sve više se ističu problemi s fenolnom zrelošću grožđa, što se uglavnom pripisuje klimatskim promjenama. Polifenolni sastav grožđa od izuzetne je važnosti, prvenstveno zbog utjecaja određenih polifenola na senzorne... More karakteristike vina. U potrazi za održivim i ekološki prihvatljivim rješenjima, u posljednjih nekoliko godina pojavili su se proizvodi koji sadrže inaktivne suhe kvasce s elicitorskim učincima, što potiče stvaranje polifenola. Cilj ovog istraživanja bio je ispitati utjecaj inaktivnih kvasaca vrste Saccharomyces cerevisiae na polifenolni sastav grožđa hrvatske autohtone sorte vinove loze Babić. Istraživanje je provedeno na području uzgoja Jadrtovac – Donje polje a analize su provedene na Agronomskom fakultetu u Zagrebu. Istraživani parametri su: masa grozdova, sadržaj šećera, ukupna kiselost, pH vrijednost, koncentracija polifenola i organskih kiselina te sadržaj dušika u moštu. Istraživanje je pokazalo da tretman inaktivnim kvascima „LalVigne® AROMA“ može značajno utjecati na svojstva grožđa sorte 'Babić', što sugerira potencijal za poboljšanje kvalitete vina. U istraživanju su utvrđene značajne razlike kod tretiranih i kontrolnih uzoraka u masi grozdova, sadržaju dušika u moštu te sadržaju pojedinačnih polifenola u kožicama grožđa. U istraživanju nisu utvrđene značajne razlike u ukupnoj kiselosti, realnoj kiselosti, sadržaju organskih kiselina i sadržaju šećera u moštu. Less

Abstract (english)

Grapevine, although not one of the most widespread fruit species, holds significant importance for the Republic of Croatia. Croatian wines have become increasingly recognizable in recent times, indicating the potential future economic significance of viticulture in Croatia. In recent years, problems with phenolic ripeness of grapes have become more prominent, primarily attributed to climate change. The polyphenol composition of grapes is of exceptional importance, mainly due to the... More impact of certain polyphenols on the sensory characteristics of wine. In the search for sustainable and environmentally friendly solutions, products containing inactive dry yeasts with elicitor effects, which stimulate the formation of polyphenols, have emerged in recent years. The aim of this study was to examine the impact of inactive yeasts of the species Saccharomyces cerevisiae on the polyphenol composition of the indigenous Croatian grapevine variety 'Babić crni'. The research was conducted in the growing area of Jadrtovac – Donje polje, and the analyses were carried out at the Faculty of Agriculture in Zagreb. The investigated parameters included: cluster mass, sugar content, total acidity, pH value, concentration of polyphenols and organic acids, and nitrogen content in the must. The study showed that treatment with inactive yeasts "LalVigne® AROMA" can significantly affect the properties of the 'Babić crni' grape variety, suggesting potential for improving wine quality. Significant differences were found between treated and control samples in cluster mass, nitrogen content in the must, and the content of individual polyphenols in grape skins. The study did not find significant differences in total acidity, actual acidity, organic acid content, and sugar content in the must. Less

• Keywords: vinova loza; polifenoli; Babić; inaktivni kvasci
• Keywords (english): grapevine; polyphenols; 'Babić crni'; inactive yeasts
• Language: croatian
• URN:NBN: urn:nbn:hr:204:011459
• 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: 2024-07-11 06:52:37