Utjecaj soja kvasca na aromatski profil vina Sauvignon bijeli

master's thesis

• Author: Juraj Karković
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2016-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

Aromatski profil pojedinog vina definiran je genetskim svojstvima sorte, agroklimatskim
uvjetima i proizvodnoj godini, kemijskim sastavom mošta i samim kvascem koji provodi
alkoholnu fermentaciju. Različitost u metabolizmu komercijalno dostupnih sojeva kvasca
uvelike može utjecati na koncentraciju stvorenih fermentacijskih aroma čime se u konačnici
značajno modificira aromatski profil dobivenog vina. Ovo istraživanje proučava utjecaj
različitih sojeva kvasca na aromatski profil vina Sauvignon... More bijeli, berba 2013. Istraživanje je
provedeno u nasadu Sauvignona bijelog (Vitis vinifera L.) posađenim u Svetom Ivanu Zelini.
Berba je obavljena ručno, u trenutku tehnološke zrelosti. U istraživanju su korišteni
komercijalni sojevi kvasca koji se nalaze na tržištu: Lalvin EC1118, Lalvin R2, Anchor
VIN13, Uvaferm exence, Flavia+QA23. Provedena je kemijska analiza pojedinih viših
alkohola, hlapivih estera te terpena i C13 norizoprenoida primjenom plinske kromatografije.
Na temelju provedenog istraživanja potvrđen je utjecaj različitih sojeva kvasaca na sintezu
pojedinih spojeva fermentacijske arome kao i na oslobađanje spojeva nosioca primarne
arome. Iz dobivenih rezultata možemo izdvojiti sojeve kvasca VIN13 i Flavia+QA23 zbog
njihove izražene sposobnosti oslobađanja monoterpena i pojedinačnih C13 norizoprenoida.
Sojevi kvasca Uvaferm exence i R2 su potvrdili svoju veću sposobnost sinteze
fermentacijskih aroma primarno 2-fenil etanola te etil butirata. Less

Abstract (english)

Aromatic profile of each wine is defined by genetic characteristics of the variety, agroclimatic
conditions and production year, the chemical composition of must and by the yeast
which produces the alcoholic fermentation. Differences in metabolism of commercially
available yeast strains can greatly affect the concentration generated by the fermentation
aromas which can significantly modify the aromatic profile of the resulting wine. This
research examines the influence of different yeast... More strains to the aromatic profile of wines
Sauvignon Blanc, vintage 2013. The research was conducted in a wine yard of Sauvignon
Blanc (Vitis vinifera L.) planted in Sveti Ivan Zelina. The harvest was manual, at the time of
technological maturity. Commercial yeast strains were used for the purposes of this research:
Lalvin EC1118, Lalvin R2, Anchor VIN13, Uvaferm Exence, Flavia + QA23. Chemical
analysis of certain higher alcohols was also conducted, as well as analysis of volatile esters,
terpens and C13 norizoprenoids, using the application of gas chromatography. The research
confirmed the influence of different yeast strains on the synthesis of certain compounds of
fermentational aromas as well as the release of compounds responsible for primary aroma.
The results show that yeasts VIN13 and Flavia+QA23 have an exceptional ability to release
monoterpens and individual C13 norizoprenoids. Yeast strains of Uvaferm Exence and R2
have confirmed their greater ability to synthesize fermentational aromas, primarily 2-phenil
ethanol and ethyl butyrate. Less

• Keywords: alkoholna fermentacija; Sauvignon bijeli; kvasac; Lalvin EC1118; Lalvin R2; Anchor VIN13; Uvaferm exence; Flavia+QA23
• Keywords (english): alcoholic fermentation; Sauvignon blanc; yeast; Lalvin EC1118; Lalvin R2; Anchor VIN13; Uvaferm exence; Flavia+QA23
• Language: croatian
• URN:NBN: urn:nbn:hr:204:741713
• 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: Access restricted to students and staff of home institution
• Created on: 2016-12-14 07:44:08