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Enolgical characterization of yeast isolated from Istra region


Orlić, Sandi; Toplovec, Saša; Jeromel, Ana; Herjavec, Stanak; Kozina Bernard; Redžepović, Sulejman;
Enolgical characterization of yeast isolated from Istra region // Zbornik radova 42. hrvatskog i 2. međunarodnog simpozija agronoma = Proceedings of the 42nd Croatian & 2nd International Symposium on Agriculture / Pospišil, Milan (ur.).
Zagreb: Agronomski fakultet, 2007. (predavanje, međunarodna recenzija, sažetak, ostalo)


Naslov
Enolgical characterization of yeast isolated from Istra region

Autori
Orlić, Sandi ; Toplovec, Saša ; Jeromel, Ana ; Herjavec, Stanak ; Kozina Bernard ; Redžepović, Sulejman ;

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Zbornik radova 42. hrvatskog i 2. međunarodnog simpozija agronoma = Proceedings of the 42nd Croatian & 2nd International Symposium on Agriculture / Pospišil, Milan - Zagreb : Agronomski fakultet, 2007

ISBN
978-953-6135-57-8

Skup
Hrvatski simpozij agronoma (42 ; 2007 ; Međunarodni simpozij agronoma (2 ; 2007)

Mjesto i datum
Opatija, Hrvatska, 13-16.02.2007

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Yeast; volatile compounds; selection; Malvazija istarska

Sažetak
The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The selection of wine yeasts is usually carried out within the species Saccharomyces cerevisiae. Yeast strains produced different amount of secondary compounds that impart specific characteristics to the wines. This suggests that it is necessary to isolate natural autochthones strains, which exhibit a metabolic profile corresponding to each wine. Thirty three strains of S.cerevisiae, isolated from the Istra region, Malvazija istarska grapes, were tested for fermentation vigor, ethanol resistance, volatile acidity, H2S production. From the results of this investigation we were able to select three yeast strains (RO 1639, RO 1644 and RO 1249) for more detail fermentation trials in 15 L must and possible use as starter culture in production of typical wines. After a basic chemical wine analysis we were able to identify two strains of S.cerevisiae (RO 1644 and RO 1249) which were used for the fermentation at large scale. Detail chemical and organoleptic analysis pointed out good enological properties and positive influence on final wine quality, especially for the S.cerevisiae RO 1644 strain.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
178-0580477-2130 - Funkcionalna analiza i molekularna karakterizacija vinskih kvasaca (Sandi Orlić, )

Ustanove
Agronomski fakultet, Zagreb