التفاصيل البيبلوغرافية
| العنوان: |
Učinak sekvencijalne fermentacije s kvascima Lachancea thermotelerans i Torulaspora delbrueckii na kemijski sastav vina ´Malvazija istarska´ . (Croatian) |
| Alternate Title: |
Influence of sequential fermentation with Lachancea thermotelerans and Torulaspora delbrueckii yeast on chemical composition of Malvasia Istriana wines. (English) |
| المؤلفون: |
Marinov, Luka, Jeromel, Ana, Tomaz, Ivana, Preiner, Darko, Korenika, Ana-Marija Jagatić |
| المصدر: |
Glasnik Zastite Bilja; 2021, Vol. 44 Issue 4, p56-66, 11p |
| مصطلحات موضوعية: |
WHITE wines, SACCHAROMYCES cerevisiae, LACTIC acid, WINES, YEAST, FRUCTOSE, CLIMATE change, ROSE wines |
| مصطلحات جغرافية: |
CROATIA |
| Abstract (English): |
As we face drastic climate change, new methods are being sought in the technology of wine production, especially in production of white wines, in order to preserve the primary aromas and achieve the desired balance of alcohols and acids. As a potential solution the use of non-Saccharomyces yeasts whose metabolism differs from Saccharomyces yeasts is suggested. In this study the influence of sequential inoculation of Torulospora delbriueckii and Lahancea thermotolerans with Saccharomyces cerevisiae on Malvasia istriana wine was studied and analyzed. Malvasia Istriana is the second most widespread white grape variety in Croatia and thus one of the most economically important varieties. The study included inoculations of must with non-Saccharomyces yeasts, and 48 h later with S. cerevisae QA23 strain and fermentation exclusively with S. cerevisae QA23. Non-Saccharomyces yeasts contributed to lower ethanol concentration, especially T. delbrueckii which in co-culture with S. cerevisae was not able to ferment a significant amount of fructose and L. theromotolernas by converting sugar to lactic acid. Although differences within the aromatic profile were observed, none of the non-Saccharomyces strains significantly affected the overall wine aroma. Although the aroma, color and color intensity were best evaluated in the sample produced with the S. cerevisiae strain, the best ranked wine was Malvasia T. delbrueckii/S. cerevisiae. [ABSTRACT FROM AUTHOR] |
| Abstract (Bosnian): |
Suočavajući se sa sve drastičnijim utjecajem klimatskih čimbenika na kemijski sastav grožđa, enologija traži i proučava nove metode u tehnologiji proizvodnje vina, posebice bijelih, kako bi se očuvale primarne arome te postigla ravnoteža između alkoholne jakosti i ukupne kiselosti. Kao jedno od rješenja nudi se primjena neSaccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencijalne inokulacije komercijalnih sojeva Torulospora delbrueckii i Lachancea thermotolerans sa sojem kvasca Saccharomycem cerevisiae na vino ´Malvazija istarska´. Istraživanje je obuhvatilo inokulacije mošta s ne-Saccharomyces kvascima, a 48 h kasnije i sa sojem S. cerevisae te kontrolnu varijantu isključivo sa S. cerevisae. Ne-Saccharomyces kvasci utjecali su značajno na koncentraciju alkohola, mliječne kiseline te pH vrijednost. Fermentacija sa S. cerevisiae utjecala je na višu koncentraciju ukupnih aromatskih spojeva u vinu. Intenziteti boje i mirisa najbolje su ocijenjeni u kontrolnom uzorku, a metodom redoslijeda najbolje je rangirana ´Malvazija´ iz tretmana T. delbrueckii/ S. cerevisiae. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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