Pregled bibliografske jedinice broj: 367216
Influence of yeasts on high sugar must fermentation of cv. Plavac mali in production of traditional sweet wine Prošek
Influence of yeasts on high sugar must fermentation of cv. Plavac mali in production of traditional sweet wine Prošek // XII. Ružičkini dani, Zbornik radova i sažetaka Znanost i tehnologije u razvoju gospodarstva, Vukovar 2008 / Tomas, Srećko (ur.).
Osijek: v, 2008. str. 119-119 (poster, domaća recenzija, sažetak, znanstveni)
CROSBI ID: 367216 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of yeasts on high sugar must fermentation of cv. Plavac mali in production of traditional sweet wine Prošek
Autori
Tomić-Potrebuješ, Iva ; Budić-Leto, Irena ; Zdunić, Goran ; Lovrić, Tomislav ; Banović, Mara
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
XII. Ružičkini dani, Zbornik radova i sažetaka Znanost i tehnologije u razvoju gospodarstva, Vukovar 2008
/ Tomas, Srećko - Osijek : V, 2008, 119-119
ISBN
978-953-6894-35-2
Skup
XII. Ružičkini dani, Znanost i tehnologije u razvoju gospodarstva
Mjesto i datum
Vukovar, Hrvatska, 18.09.2008. - 19.09.2008
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
Sweet wine; High-sugar fermentation; cryotolerant yeast
Sažetak
Today there are numerous dessert (sweet) wines produced all over the world and they are given different names, usually characteristic of the areas they come from. In the winegrowing regions of coastal Croatia the production of dessert sweet wine Prošek has become traditional. In this experiment, dried grapes of Plavac mali variety from vine-growing location of Pelješac were used. Process of alcoholic fermentation done by autochthonous yeasts and two types of selected osmophilic yeasts Saccharomyces cerevisiae var. uvarum and Saccharomyces cerevisiae var. bayanus was monitored. In previous research it had been shown that Saccharomyces cerevisiae var. uvarum and Saccharomyces cerevisiae var. bayanus can carry out alcoholic fermentation at low temperatures and thus create low ratio of volatile acids. Therefore, the purpose of this work is to investigate the influence of yeasts on the production of some products of alcoholic fermentation. Concentration of reducing sugars in must at the beginning of fermentation was 344.3 g/L, and glucose/fructose ratio was 1.33. In all the experiments the yeasts fermented glucose first, while the fermentation of fructose took longer and it was mostly the remaining sugar in the final product. The yeasts influenced the glucose/fructose ratio, which was the lowest when using Saccharomyces cerevisiae var. bayanus. This yeast prefermented the largest amount of sugars and thus developed lower concentration of volatile acids than Saccharomyces cerevisiae var. uvarum. However, the results of this work show that the autochthonous yeast produced the lowest ratio of volatile acids, but also somewhat lower alcohol volume (14.11 %), compared to the osmophilic yeasts (S. cerevisiae var. bayanus: 14.47 %, S. cerevisiae var. uvarum: 14.20 %).
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-0580696-2737 - Stabilnost bioaktivnih sastojaka grožđa i vina
091-0910468-0452 - Biotehnološki parametri proizvodnje vrhunskog dalmatinskog desertnog vina-prošek (Lovrić, Tomislav, MZOS ) ( CroRIS)
Ustanove:
Institut za jadranske kulture i melioraciju krša, Split
Profili:
Tomislav Lovrić
(autor)
Iva Humar
(autor)
Goran Zdunić
(autor)
Mara Banović
(autor)
Irena Budić-Leto
(autor)