Pregled bibliografske jedinice broj: 585307
Utjecaj vrste kvasca i jabučno-mliječne fermentacije na kakvoću vina Teran
Utjecaj vrste kvasca i jabučno-mliječne fermentacije na kakvoću vina Teran // Zbornik sažetaka 47. hrvatski i 7. međunarodni simpozij agronoma / Pospišil, M. (ur.). Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2012.
Opatija, Hrvatska, 2012. str. 233-234 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 585307 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Utjecaj vrste kvasca i jabučno-mliječne fermentacije na kakvoću vina Teran
(The influence of yeasts type and malolactic fermentation on the quality of Teran wines)
Autori
Tomislav PLAVŠA, Maja VIŽINTIN, Zoran UŽILA, Danijela PETRUŠIĆ, Đordano PERŠURIĆ
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Zbornik sažetaka 47. hrvatski i 7. međunarodni simpozij agronoma / Pospišil, M. (ur.). Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2012.
/ - , 2012, 233-234
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; Teran; kvasac; jabučno-mliječna fermentacija
(wine; Teran; yeast and malolactic fermentation)
Sažetak
The aim of this study was to determine the effect of different yeast species with regard to degradation of malic acid (BDX Uvaferm and Lalvin 71B) individually and in combination with spontaneous and induced (Uvaferm Beta) malolactic fermentation in wine quality Teran. In terms of alcoholic fermentation, there were no significant differences with respect to the applied yeast, as in the basic physico-chemical analytical wines. The share of malic acid in wine after alcoholic fermentation using yeast Lalvin 71B is reduced by 25% due to its malo ethanol activities. Wines in terms of aromatic components are not significantly different, whereas gustatory harmonious wine shows for which he used the yeast Lalvin 71B. Spontaneous malolactic fermentation took longer (10-30 days longer) than induced, there was no significant increase in volatile acidity. In all treatments, malic acid degradation was complete (0.00 g / L). The greatest differences were observed in terms of aromatic sensations of wine. Samples of wines in which malolactic fermentation carried out by the addition of lactic bacteria cultures Uvaferm Beta showed significantly better results in terms of typicality, intensity and durability of the odors.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
POVEZANOST RADA
Projekti:
147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Peršurić, Đordano, MZOS ) ( CroRIS)
Ustanove:
Institut za poljoprivredu i turizam, Poreč
