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master's thesis
Utjecaj kvasaca na kakvoću voćnog vina od šljive
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:707495
Stublić, Krunoslav
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Stublić, K. (2021). Utjecaj kvasaca na kakvoću voćnog vina od šljive (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:707495

Stublić, Krunoslav. "Utjecaj kvasaca na kakvoću voćnog vina od šljive." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:707495

Stublić, Krunoslav. "Utjecaj kvasaca na kakvoću voćnog vina od šljive." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:707495

Stublić, K. (2021). 'Utjecaj kvasaca na kakvoću voćnog vina od šljive', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 22 May 2024, https://urn.nsk.hr/urn:nbn:hr:204:707495

Stublić K. Utjecaj kvasaca na kakvoću voćnog vina od šljive [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 May 22] Available at: https://urn.nsk.hr/urn:nbn:hr:204:707495

K. Stublić, "Utjecaj kvasaca na kakvoću voćnog vina od šljive", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:707495

Metadata
TitleUtjecaj kvasaca na kakvoću voćnog vina od šljive
Title (english)Influence of yeasts on the quality of plum fruit wine
AuthorKrunoslav Stublić
MentorMarin Mihaljević Žulj (mentor)
Committee memberMarin Mihaljević Žulj (predsjednik povjerenstva)
Committee memberLuna Maslov Bandić (član povjerenstva)
Committee memberGoran Fruk (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Viticulture and Enology)
Zagreb
Defense date and country2021-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Šljiva je vrlo cijenjena voćna vrsta u svijetu, upravo zbog svojih poželjnih karakteristika plodova i njihovog djelovanja na zdravlje ljudi. Sorta 'Stanley' je zbog svojih kemijskih svojstava plodova dobar izbor za proizvodnju voćnih vina. Kvasci su mikroorganizmi zaslužni za pretvaranje šećera u etanol te njihova raznolikost u svijetu doprinosi proizvodnji voćnih vina za svačiji ukus. U tu svrhu u ovom radu korišteni su dva različita soja kvasaca (Lalvin EC 1118 – Saccharomyces bayanus, i Lalvin ICV D21 – Saccharomyces cerevisiae) kako bi se istražio njihov utjecaj na osnovni kemijski sastav te koncentracije fenola i antocijana u voćnom vinu od šljive. Rezultati su pokazali kako su svi parametri osnovne analize vina (alkoholna jakost, ukupni ekstrakt, šećer reducirajući, ekstrakt bez šećera, ukupne kiseline, pH, hlapljiva kiselost, pepeo, SO2 ukupni i slobodni) inokuliranog s kvascem ICV D21 bili viši od vina inokuliranog s kvascem EC 1118. Također, koncentracija ukupnih fenola i antocijana bila je viša u vinu u vinu dobivenom fermentacijom s kvascem ICV D21.
Abstract (english)
Plum is a highly valued fruit species in the world, precisely because of its desirable fruit characteristics and their effect on human health. The 'Stanley' variety is a good choice for fruit wine production due to its chemical properties. Yeasts are microorganisms responsible for converting sugar into ethanol, and their diversity in the world contributes to the production of fruit wines for everyone's taste. For this purpose, two different strains of yeast (Lalvin EC 1118 - Saccharomyces bayanus, and Lalvin ICV D21 - Saccharomyces cerevisiae) were used in this study to investigate their influence on the basic chemical composition and phenol and anthocyanin concentrations in plum fruit wine. The results showed that all parameters of the basic analysis of wine (alcoholic content, total extract, reducing sugar, sugar-free extract, total acids, pH, volatile acidity, ash, SO2 total and free) inoculated with yeast ICV D21 were higher than wine inoculated with yeast EC 1118. Also, the concentration of total phenols and anthocyanins was higher in wine obtained by fermentation with yeast ICV D21.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:707495
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-11-23 09:49:44