Yeasts and wine acidity profile
| العنوان: | Yeasts and wine acidity profile |
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| المؤلفون: | Jagatić Korenika, Ana-Marija, Marinov, Luka, Anđelini, Dominik, Jeromel, Ana |
| المصدر: | Journal of Central European Agriculture Volume 21 Issue 4 |
| بيانات النشر: | Faculty of Agriculture, University of Zagreb, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | acidity, non-Saccharomyces, malic acid, pH, Saccharomyces, succinic acid, wine, yeast, food and beverages, jabučna kiselina, jantarna kiselina, kiselost, kvasci, ne-Saccharomyces, vino, Saccharomyces, vino |
| الوصف: | Vino sadrži veliki broj različitih kemijskih spojeva čija interakcija utječe na formiranje njegove kvalitete koju definiraju intenzitet i kakvoća boje te mirisna i okusna svojstva. Upravo prisutnost organskih kiselina i njihov međusobni odnos značajno sudjeluju u formiranju kakvoće okusa pri čemu će vina s nižim koncentracijama pojedinih kiselina biti okusno prazna i tupa, potencijalno mikrobiološki nestabilna, dok će vina s prenaglašenom kiselošću biti gruba i neharmonična. Vinska, jabučna i limunska kiselina glavne su kiseline u grožđu i vinu te ujedno imaju i najvažniju ulogu u formiranju kiselinskog profila. Međutim, tijekom alkoholne fermentacije i neke druge organske kiseline kao što su jantarna, piruvična, mliječna i octena kiselina, mogu nastati radom kvasaca i/ili bakterija i time direktno utjecati na kiselinski profil vina. Doprinos Saccharomyces kvasaca u promjeni koncentracije pojedinih organskih kiselina značajno je manji u usporedbi s ne-Saccharomyces vrstama i uglavnom je vezan uz sintezu jantarne kiseline. Uloga ne-Saccharomyces vrsta, koje su u prošlosti smatrane isključivo uzročnicima kvarenja vina, danas je nešto drugačija, pri čemu je u istraživanjima poseban naglasak na njihovu sposobnost modifikacije kiselinskog profila vina kroz povećanje i/ili smanjenje sinteze mliječne, jantarne, jabučne i piruvične kiseline. Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and taste properties. It is the presence of organic acids and their interrelationship that plays a significant role in the formation of taste quality whereby those with lower concentrations of certain acids will be palatably empty and dull, potentially more exposed to microbial contamination, while those with excessive acidity will taste rough and unbalanced. Tartaric, malic and citric acids are the main organic acids in grapes and wine and at the same time play the most important role in the formation of an acidity profile. However, during alcoholic fermentation, other organic acids such as succinic, pyruvic, lactic and acetic acids can also be produced by the yeasts and/or bacteria activity, thereby directly affecting the acidity profile of the wine. The contribution of Saccharomyces yeast to the change in the concentrations of individual organic acids is significantly lower compared to non-Saccharomyces species and is mainly related to the synthesis of succinic acid. In the past non-Saccharomyces species were treated exclusively as spoilage yeasts but nowadays it is somewhat different, with particular attention being paid to exploring their ability to modify the acidic profile of wine by increasing and/or reducing the synthesis of lactic, succinic, malic and pyruvic acid. |
| وصف الملف: | application/pdf |
| اللغة: | Croatian |
| تدمد: | 1332-9049 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c9ea0c9987b9ee2d2235e387615e3dc5 https://hrcak.srce.hr/248652 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.dedup.wf.001..c9ea0c9987b9ee2d2235e387615e3dc5 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13329049 |
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