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1.
ECOLOGY OF WILD WINE YEASTS AND THEIR ENOLOGICAL POTENTIAL
Gabrijel Cernigoi, 2017, undergraduate thesis

Abstract: The aim of the study was to investigate and select indigenous yeasts Saccharomyces cerevisiae and non-conventional yeasts that were isolated during this and previous studies, and than evaluate them for wine production by performing micro-scale vinification experiment
Found in: ključnih besedah
Summary of found: ...was to investigate and select indigenous yeasts Saccharomyces cerevisiae and non-conventional yeasts that were isolated...
Keywords: Saccharomyces, non-conventional yeasts, wine, fermentations
Published: 17.07.2017; Views: 4718; Downloads: 303
.pdf Fulltext (1,09 MB)

2.
The influence of selected indigenous yeasts on Pinot Noir wine colour properties
Branka Mozetič Vodopivec, Dorota Korte, Alen Albreht, Mitja Martelanc, Melita Sternad Lemut, Guillaume Antalick, Lorena Butinar, Jelena Topić, 2021, original scientific article

Found in: ključnih besedah
Summary of found: ...Pinot Noir, wine colour, yeasts, non- Saccharomyces, sensory...
Keywords: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Published: 07.07.2021; Views: 1202; Downloads: 0
.pdf Fulltext (783,35 KB)

3.
Novel analytical approaches in quality and safety control in production of fermented beverages
Jelena Topić, 2022, doctoral dissertation

Abstract: The exploitation of microorganisms for fermentation goes back centuries. Two types of fermentation are usually used in the winemaking process – alcoholic fermentation and malolactic fermentation. Nowadays, inoculated fermentations with the use of starter cultures are commonly used in order to produce wine with more consistent quality. However, wines can lack in flavour complexity, so scientists and the industry are constantly looking for new and improved starters that can be adapted to different types of wine. In this work we focused on the development and implementation of novel analytical methods for wine quality control. In the course of method development native yeasts and lactic acid bacteria isolates were characterized for wine starter properties. We focused on the determination of biologically active compounds that determine wine quality and safety. Yeasts can influence wine colour through their adsorption capacity and synthesis of stable colour pigments pyranoanthocyanins and lactic acid bacteria can produce biogenic amines which can have adverse detrimental health effects on sensitive consumers when they are present in wines.
Found in: ključnih besedah
Summary of found: ... Saccharomyces yeasts, non-Saccharomyces yeasts, pyranoanthocyanins, thermal-lens spectrometry...
Keywords: Saccharomyces yeasts, non-Saccharomyces yeasts, pyranoanthocyanins, thermal-lens spectrometry, lactic acid bacteria, biogenic amines, thin layer chromatography, dissertations
Published: 18.02.2022; Views: 1264; Downloads: 72
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