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1.
Isolation and selection wild yeasts for winemaking
Natalia Mikhaylina, 2017, undergraduate thesis

Abstract: The aim of this study was to explore the diversity of fermentative yeast species in a non-vineyard and vineyard environment, and exploit their oenological potential. For this purpose we collected plant and soil material in the vineyard (located in Črniče in Vipava Valley) planted with Vitis vinifera L. and in the forest (forest in Vipava Old Castle), and by using a selective medium with high ethanol and sugar content we managed to obtain 35 isolates. By sequencing the D1/D2 domain of the 26S rDNA we identified nine different yeast species. The oenological potential of identified yeasts was further investigated by employing a series of tests, such as growth at low pH values, tolerance to ethanol and sulfur, and H2S production ability. Based on the results of these tests we selected four different yeast species for the microvinification of Vitis vinifera L. cv. ‘Pinot Noir’ grape juice. A commercial strain Saccharomyces cerevisiae Lalvin D47 was also included as a control in the fermentation experiment. Fermentation monitoring was done by measuring daily weight loss and microbiological analysis in the middle of fermentation. For the final wines, sugars were determined and sensorial evaluation performed. Among four tested yeasts, S. paradoxus IVV 32 and Torulaspora delbrueckii IVV 36 appeared to be the most promising for winemaking, but further studies should be carried out.
Found in: ključnih besedah
Summary of found: ...the microvinification of Vitis vinifera L. cv. ‘ Pinot Noir’ grape juice. A commercial strain Saccharomyces...
Keywords: wine, Vitis vinifera L. cv. ‘Pinot Noir’, biodiversity, yeasts, fermentation
Published: 10.07.2017; Views: 1723; Downloads: 118
.pdf Fulltext (2,57 MB)

2.
The comparison of anthocyanin and pyranoanthocyanin extraction efficiency in Pinot Noir wine using SPE
Branka Mozetič Vodopivec, Dorota Korte, Jelena Topić, 2017, published scientific conference contribution abstract

Found in: ključnih besedah
Keywords: Anthocyanins, wine, Pinot Noir, HPLC, solid-phase extraction
Published: 05.07.2017; Views: 1166; Downloads: 0
.pdf Fulltext (109,24 KB)

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4.
Modulation of Pinot Noir wine colour by yeast selection
Dorota Korte, Lorena Butinar, Jelena Topić Božič, Branka Mozetič Vodopivec, 2019, published scientific conference contribution abstract

Found in: ključnih besedah
Keywords: yeast, HCDC activity, wine colour, Pinot Noir, pyranoanthocyanins
Published: 27.05.2019; Views: 327; Downloads: 0
.pdf Fulltext (157,36 KB)

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