Naslov
Selekcija autohtonih kvasaca hrvatskih vinogorja
(Selection of Indigenous Yeasts from Croatian Wine Regions)

Autori
Redžepović, Sulejman ; Orlić, Sandi ; Majdak, Ana ; Sikora, Sanja ; Kozina, Bernard

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

Izvornik
Program and Abstracts / Kniewald, Hrvoje - Zagreb, 2001

Skup
Biotechnology and Environment

Mjesto i datum
Zagreb, Hrvatska, 19.02.2001. - 22.02.2001

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
kvasci; identifikacija; PCR-RFLP
(Yeasts; identification; PCR-RFLP)

Sažetak
Yeast are main catalysts of alcoholic fermentation and through their metabolism they transform must into wine. There is a large number of scientific institutions concerning with selection of indigenous yeasts and remarkable results are reached. Since 1966., in our country noone was engaged with this problem. In 1996., Department of microbiology Faculty of Agriculture have started with isolation and selection of indigenous yeasts. The main goal of investigations is selection of indigenous yeast strains with known characteristics and establishment of Croatian yeast collection that could be useful to wine industry. Isolation and selection of indigenous strains included the most important Croatian wine producing regions: Podunavlje and Baranja, Slavonia, Dalmatia, northwestern Croatia, Istria and our most important Cultivars: Welsch riesling, Plavac mali, Malvasia istria, Geuwurtz traminer and Chardonnay. Isolation and identification is carried out using standard microbiological methods that are based on morphologic characteristics and testing of assimilative and fermentative properties of isolated strains as well as by molecular method of PCR amplified rDNA (PCR-RFLP) and analysis of mtDNA restriction. Total of abot 1.000 isolates was isolated from mentioneed cultivars and wine regions that are identified as Saccharomyces sensu stricto. Within our investigations, we have identified population of Saccharomyces paradoxus from position of "Jazbina", conducted experiments with biological wine deacidification and tested numerous strains in microfermentations in lab conditions and the best of them in macro fermentations. Given wines were analysed using chemical methods by O.I.V. and sensory evaluated.

Izvorni jezik
Engleski

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