Naslov
Utjecaj autohtonih sojeva Saccharomyces paradoxus na sastav vina Chardonnay
(Influence of Saccharomyces paradoxus indigenous strains on composition of Chardonnay wine)

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

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

Izvornik
Book of abstracts / Mrša, Vladimir ; Hajsig, Danko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002, 19-19

Skup
Power of microbes in industry and environment

Mjesto i datum
Opatija, Hrvatska, 07.06.2002. - 09.06.2002

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
Saccharomyces paradoxus; hlapive komponente
(Saccharomyces paradoxus; wine volatile compounds)

Sažetak
Flavour is the most important distinguishing characteristic of wine. The formation of volatile compounds during the fermentation of a must is a complex fenomena involving a number of factors. In the present work we have extensively studied 7 indigenous Saccharomyces paradoxus strains from the same area of production (Zagreb subregion, position Jazbina, Croatia) which have been selected from a previous ecological survey. S. paradoxus is usually found in exudates of broad-leaved trees, insects and uncultivated soils and little has been done for the application of S. paradoxus as a starter culture in enology. Using standard conditions they were tested for ability to poduce a various volatile compounds mostly participating in the organoleptic characteristic of wine. The aim of this work was to understand how the differnt strains of S. paradoxus of the natural yeast population can affect the quality of the wine produced in the same region. Chemical analyses of produced wines showed some remarkable differences compared to S. cerevisiae strain used as control. The examined S. pardoxus strains showed good fermentation vigor, ethanol tolerance and fermentation rate. The level of volatile acidity in the produced wines was not elevated while the total amount of higher alcohol was lower compared to S. cerevisiae wines. Some of the examined strains were able to degrade malic acid up to 40% and can be used for biological deacidification. Sensory evaluation pointed out excellent enological properties and positive influence on final wine quality of S. paradoxus RO54 strain. All these properties of S. paradoxus pointed out the possibility of their application in wine industry.

Izvorni jezik
Engleski

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