1. Isolation and selection wild yeasts for winemakingNatalia Mikhaylina, 2017, diplomsko delo Opis: 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.
Najdeno v: ključnih besedah
Povzetek najdenega: ...the microvinification of Vitis vinifera L. cv. ‘ Pinot Noir’ grape juice. A commercial strain Saccharomyces...
Ključne besede: wine, Vitis vinifera L. cv. ‘Pinot Noir’, biodiversity, yeasts, fermentation
Objavljeno: 10.07.2017; Ogledov: 4864; Prenosov: 274
 Polno besedilo (2,57 MB) |
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4. Modulation of Pinot Noir wine colour by yeast selectionDorota Korte, Lorena Butinar, Jelena Topić Božič, Branka Mozetič Vodopivec, 2019, objavljeni povzetek znanstvenega prispevka na konferenci Najdeno v: ključnih besedah
Ključne besede: yeast, HCDC activity, wine colour, Pinot Noir, pyranoanthocyanins
Objavljeno: 27.05.2019; Ogledov: 2673; Prenosov: 0
Polno besedilo (157,36 KB) |
5. Implementation of liquid chromatography coupled to thermal lens spectrometry (HPLC-TLC) in studies of yeats' role in formation of stable pigments in Pinot Noir winesBranka Mozetič Vodopivec, Jelena Topić, Lorena Butinar, Natka Ćurko, Karin Kovačević Ganić, Dorota Korte, Mladen Franko, 2019, objavljeni povzetek znanstvenega prispevka na konferenci Najdeno v: ključnih besedah
Ključne besede: thermal lens spectrometry, pigments, Pinot Noir wines
Objavljeno: 16.07.2019; Ogledov: 2826; Prenosov: 0
Polno besedilo (29,62 MB) |
6. Exploration of biocontrol yeasts as alternative biofungicide in viticultureRowland Adesida, Melita Sternad Lemut, Lorena Butinar, 2019, objavljeni povzetek znanstvenega prispevka na konferenci Najdeno v: ključnih besedah
Povzetek najdenega: ...yeast, biofungicide, viticulture, Pinot Noir...
Ključne besede: yeast, biofungicide, viticulture, Pinot Noir
Objavljeno: 22.01.2020; Ogledov: 2479; Prenosov: 0
Polno besedilo (381,68 KB) |
7. 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, izvirni znanstveni članek Najdeno v: ključnih besedah
Ključne besede: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Objavljeno: 07.07.2021; Ogledov: 1323; Prenosov: 0
Polno besedilo (783,35 KB) |
