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Title:Uporaba različnih kvasovk v pridelavi jabolčnega vina
Authors:ID Mozetič Vodopivec, Branka (Mentor) More about this mentor... New window
ID Butinar, Lorena (Mentor) More about this mentor... New window
ID Koporec, Luka (Author)
Files:.pdf Luka_Koporec.pdf (1,34 MB)
MD5: 664E0068605E6878DA44A63DBBABC40F
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:VŠVV - College of Viticulture and Enology
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.
Keywords:jabolčno vino, ne-Saccharomyces kvasovke, potek fermentacije, kvasovke, senzorična analiza
Place of publishing:Nova Gorica
Year of publishing:2018
PID:20.500.12556/RUNG-4024-ab34f554-9e23-1d3d-68fd-79449f8ad635 New window
COBISS.SI-ID:5257723 New window
NUK URN:URN:SI:UNG:REP:ND4ZHIXQ
Publication date in RUNG:26.10.2018
Views:6643
Downloads:213
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Secondary language

Language:English
Title:Use of various yeasts in the production of apple wine
Abstract:In addition to genetic predisposition and geo-climatic growing conditions, the chemical and sensory properties of wine depend also on the production strategies chosen by the winemaker. These strategies include the decisions on yeast strains used for the fermentation. The wine market is becoming increasingly demanding and often desires something new, therefore more and more winemakers are trying to acquire different properties of wines by using different strains of yeasts or combinations of different types of yeasts. In the diploma thesis we studied the influence of various yeast combinations on the course of fermentation and the basic chemical and sensory properties of the produced apple wine. The work was done on laboratory scale. The results indicated different types of yeasts to have stronger influence on sensory properties than on the observed chemical characteristics of the wine. We have found that various yeasts use sugars in a different manner and therefore the rate of fermentation is different. Within chemical properties, the biggest differences were found in the content of volatile acidity and reducing sugars, whereas the differences in pH and alcohol level were only minor. Sensory analysis confirmed the yeasts influence theon color, intensity, persistence and type of flavour.
Keywords:apple wine, non-Saccharomyces yeasts, fermentation course, yeasts, sensory analysis


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