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master's thesis
Usporedba rasta i metaboličkih karakteristika vinskih izolata kvasca iz roda Brettanomyces
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:853448
Šelendić, Ana Marija
University of Zagreb
Faculty of Agriculture
Microbiology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Šelendić, A. M. (2018). Usporedba rasta i metaboličkih karakteristika vinskih izolata kvasca iz roda Brettanomyces (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:853448

Šelendić, Ana Marija. "Usporedba rasta i metaboličkih karakteristika vinskih izolata kvasca iz roda Brettanomyces." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:853448

Šelendić, Ana Marija. "Usporedba rasta i metaboličkih karakteristika vinskih izolata kvasca iz roda Brettanomyces." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:853448

Šelendić, A. M. (2018). 'Usporedba rasta i metaboličkih karakteristika vinskih izolata kvasca iz roda Brettanomyces', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:853448

Šelendić AM. Usporedba rasta i metaboličkih karakteristika vinskih izolata kvasca iz roda Brettanomyces [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:853448

A. M. Šelendić, "Usporedba rasta i metaboličkih karakteristika vinskih izolata kvasca iz roda Brettanomyces", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:853448

Metadata
TitleUsporedba rasta i metaboličkih karakteristika vinskih izolata kvasca iz roda Brettanomyces
Title (english)Comparasion of growth and metabolic characteristics of Brettanomyces yeast wine isolates
AuthorAna Marija Šelendić
MentorLeo Gracin (mentor)
Committee memberLeo Gracin (predsjednik povjerenstva)
Committee memberSanja Sikora (član povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Microbiology)
Zagreb
Defense date and country2018-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Kvasac Brettanomyces bruxellensis se smatra glavnim kontaminantom crnih vina. Ovaj kvasac djeluje negativno na senzorske karakteristike vina (miris, okus i boju) zbog proizvodnje hlapivih fenola, smanjenja boje crnih vina te povećanje hlapive kiselosti vina. Budući da vino kontaminirano kvascem B. bruxellensis nije poželjno za konzumaciju ovaj kvasac uzrokuje značajne ekonomske gubitke u svim vinarskim regijama svijeta. Cilj ovog istraživanja bio je ispitati razlike u rastu i metaboličkoj aktivnosti (proizvodnja hlapivih fenola i octene kiseline) vinskih izolata kvasca B. bruxellensis prisutnim u hrvatskim vinarskim regijama te usporediti s referetnim izolatom kvasca B. bruxellensis izoliranim iz vina u Francuskoj. Uzgoj vinskih izolata je proveden u semi-anaerobnim uvjetima u dvije podloge, općoj podlozi za rast kvasaca (YPD) i sintetskom modelnom vinu (SWM). Uočeno je kako rast izolata kao i metabolička aktivnost ovise o podlozi u kojoj se uzgajaju, ali i o samom izolatu. Brži rast i potrošnja hidroksicimetnih kiselina te veća proizvodnja hlapivih fenola i octene kiseline uočena je tijekom uzgoja izolata kvasca B. bruxellensis u YPD podlozi u odnosu na SWM.
Abstract (english)
Brettanomyces bruxellensis yeast is considered as the main spoilage yeast of red wines. This yeast has negative impact on sensory wine characteristics (odor, flavor and color) because it produces volatile phenols and causes loss of colour in red wines and increase of volatile acidity in wine. It causes significant financial losses in all geographic wine regions in the world because wine contaminated by this yeast is not desirable for consumption. The aim of this study was to investigate diversity of growth and metabolic characteristics (production of volatile phenols and acetic acid) of B. bruxellensis wine isolates collected from Croatian wine regions and to compare them to the referent isolate collected from wine in France. Growth of the wine isolates was evaluated in two media, general medium for yeast growth (YPD) and synthetic wine medium (SWM), under semi-anaerobic conditions. It was determined that growth and metabolic activity of wine isolates depend on growth medium and also on the wine isolate itself. Faster growth and consumption of hydroxycinnamic acids and also higher production of volatile phenols and acetic acid were determined when B. bruxellensis wine isolates were grown in YPD medium than in SWM.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:853448
Study programmeTitle: Agroecology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologija (magistar/ magistra inženjer/inženjerka agroekologija)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-10-01 11:40:59