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3. Uporaba različnih kvasovk v pridelavi jabolčnega vinaLuka Koporec, 2018, undergraduate thesis Abstract: Kemijske in senzorične lastnosti vina so poleg genetskih danosti ter geo-klimatskih okoliščin odvisne tudi od strategije tehnologije pridelave, ki jo izbere vinar. V to strategijo spada tudi izbira seva kvasovke. Vinski trg postaja vse bolj zahteven in željan nečesa novega, zato vse več vinarjev poskuša pridobiti drugačne lastnosti vin z uporabo drugačnih sevov kvasovk, oziroma z uporabo kombinacij različnih vrst kvasovk. V diplomski nalogi smo preučevali vpliv različnih kombinacij kvasovk na potek fermentacije ter na osnovne kemijske in senzorične lastnosti pridelanega jabolčnega vina. Poskus je bil izveden na laboratorijski skali. Rezultati poskusa so pokazali, da različne vrste kvasovk različno vplivajo na senzorične lastnosti vina, nekoliko manj pa na kemijske lastnosti. Rezultati nakazujejo, da različne kvasovke različno hitro porabljajo sladkorje, kar vpliva tudi na hitrost poteka fermentacije. Ob opazovanju osnovnih kemijskih lastnostih smo opazili razlike med kvasovkami oz. kombinacijami kvasovk pri parametrih kot so hlapne kisline in reducirajoči sladkorji, medtem ko v vsebnosti alkohola in pH vrednostih končnih jabolčnih vin med obravnavanimi fermentacijami nismo opazili razlik. Senzorična analiza vonja in barve jabolčnih vin je potrdila vpliv kvasovk na barvo, intenzivnost, trajnost in vrsto vonja.
Found in: ključnih besedah
Keywords: jabolčno vino, ne-Saccharomyces kvasovke, potek fermentacije, kvasovke, senzorična analiza
Published: 26.10.2018; Views: 4665; Downloads: 194
 Fulltext (1,34 MB) |
4. Yeasts and wine colourDorota Korte, Olga Butinar-Čeh, Jelena Topić Božič, Branka Mozetič Vodopivec, 2019, review article Found in: ključnih besedah
Summary of found: ...yeast,
Saccharomyces,
non-Saccharomyces,
wine colour,
pyranoanthocyanins...
Keywords: yeast, Saccharomyces, non-Saccharomyces, wine colour, pyranoanthocyanins
Published: 20.12.2019; Views: 2806; Downloads: 0
Fulltext (1,01 MB) |
5. The influence of selected indigenous yeasts on Pinot Noir wine colour propertiesBranka 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: 1215; Downloads: 0
Fulltext (783,35 KB) |
6. Novel analytical approaches in quality and safety control in production of fermented beveragesJelena 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, lactic acid bacteria,...
Keywords: Saccharomyces yeasts, non-Saccharomyces yeasts, pyranoanthocyanins, thermal-lens spectrometry, lactic acid bacteria, biogenic amines, thin layer chromatography, dissertations
Published: 18.02.2022; Views: 1290; Downloads: 73
 Fulltext (0,00 KB)
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