Naslov
Utjecaj Saccharomyces vrsta kvasaca na senzorna svojstva vina Malvazija Istarska
(Influence of Sacharomices spp. yeasts on sensory properties of Istrian Malvasia wines)

Autori
Tomislav PLAVŠA, Ivan BRALIĆ, Đordano PERŠURIĆ

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

Izvornik
Zbornik sažetaka 47. hrvatski i 7. međunarodni simpozij agronoma / Pospišil, M. - Zagreb, 2012, 235-236

Skup
47. hrvatski i 7. međunarodni simpozij agronoma

Mjesto i datum
Opatija, Hrvatska, 13.02.2012. - 17.02.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
vino; Malvazija Istarska; Uvaferm 228; VIN 13; EC-1118
(wine; Istrian Malvasia; Uvaferm 228; VIN 13; EC-1118)

Sažetak
Yeasts have a direct influence on the formation of the aromatic profile of wine, so in this paper studied the impact of three commercial Saccharomyces yeast to the sensory properties of Istrian Malvasia wines. Were used in yeast: Saccharomyces cerevisiae, Lallemand Uvaferm 228 (terpene yeast), Anchor Yeast VIN 13 (thiol yeast) and Saccharomyces bayanus Lalvin Lallemand EC- 1118. All three yeast are approximately the same time ended with the breakdown of sugar (19 ± 2 days). Significant differences in the conversion of sugar-alcohol and the formation of volatile acidity was not noted. The greatest amount of dry extract (24.5 g/L) was observed in wine in which fermentation is carried out with the yeast VIN 13. There is the influence of yeast on the aroma profile of wines of Istrian Malvasia, namely: fruity (green apple, pear) dominated in yeast Uvaferm 228, floral aromas (white acacia blossoms-acacia) in yeast EC-1118, a grassy (cut green grass) and tropical (pineapple) notes in yeast VIN 13. In terms of duration and intensity of odors EC 1118 yeast behind yeast Uvaferm 228 and VIN 13. Taste components: durability, intensity and fullness of flavor are on the side of the wine in which alcoholic fermentation is carried out with the yeast VIN 13.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA