Naslov
Utjecaj autohtonih sojeva Saccharomyces sensu stricto na koncentraciju glicerola i jabučne kiseline Mirisavog traminca
(Influence of the Saccharomyces sensu stricto indigenous strains on glycerol and malic acid concentration of Gewurtz Traminer wine)

Autori
Majdak, Ana ; Orlić, Sandi ; Redžepović, Sulejman ; Herjavec, Stanka

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

Izvornik
Book of invited papers and abstracts / Pejić, Ivan ; Mirošević, Nikola - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2000, 147-147

Skup
International Conference: Prospects for viticulture and enology

Mjesto i datum
Zagreb, Hrvatska, 22.11.2000. - 24.11.2000

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
kvasci; fermentativna sposobnost; jabučna kiselina
(yeast; fermentative ability; glycerol; malic acid)

Sažetak
The perception that a large number of chemicals appearing in wine is closely related to yeast strain initiated many investigations concerning yeast influence on the organoleptic characteristics of wine. With that aim, an investigation of two indigenous Saccharomyces sensu stricto strains isolated from the Zagreb wine region has ben initiated. The main goal was to establish the yeasts'fermentative ability and the quantitative determination of glycerol production, the most abundant secondary product of alcohol fermentation. Gewutz Traminer must was inoculated with Saccharomyces sensu stricto strains S1 and S2 while spontaneous fermentation with indigenous microorganisms served as control. Fermentative ability was determined through sugar utilization during the fermentation and properties of the produced wines were determined by chemical and sensory analysis. Results confirmed that the tested strains S1 and S2 have greater fermentative ability, produce more glycerol and transform malic acid more efficiently than indigenous srains. Organoleptic evaluation determined a high divergency in wine taste and fragrancy.

Izvorni jezik
Engleski

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