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undergraduate thesis
Važnost mikrobiološke kontrole u vinarstvu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:577799
Miđić, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Miđić, J. (2012). Važnost mikrobiološke kontrole u vinarstvu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:577799

Miđić, Jelena. "Važnost mikrobiološke kontrole u vinarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:577799

Miđić, Jelena. "Važnost mikrobiološke kontrole u vinarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:577799

Miđić, J. (2012). 'Važnost mikrobiološke kontrole u vinarstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:577799

Miđić J. Važnost mikrobiološke kontrole u vinarstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:577799

J. Miđić, "Važnost mikrobiološke kontrole u vinarstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:577799

Metadata
TitleVažnost mikrobiološke kontrole u vinarstvu
Title (english)Importance of microbiological control in enology
AuthorJelena Miđić
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2012-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Na tijek proizvodnje i konačni kemijski sastav vina utječu mikroorganizmi, no kvasci su najznačajniji zbog provoĎenja alkoholne fermentacije tijekom koje visoke koncentracije šećera u moštu razgraĎuju do etanola. Na početku alkoholne fermentacije poželjan je intenzivan rast kvasaca, dok će autohtoni kvasci i bakterije rasti minimalno. Ako je rast kvasaca odgoĎen, rastu razne vrste bakterija mliječne ili octene kiseline, koje inhibiraju rast kvasaca, što dovodi do spore ili usporene fermentacije. Promjene u okolišu (nastajanje CO2, niske pH vrijednosti, temperatura fermentacije i uporaba SO2) su odgovorne za razlike u mikrobnoj ekologiji tijekom cijelog procesa proizvodnje vina. Očito je da razvoj mikroorganizama u vinarskim procesima ovisi o različitim parametrima, od mikrobne interakcije, do sastava medija i enološkim postupcima. Stoga je potrebna voditi brigu o zdravlju grožĎa, provoditi kontrolu uzgoja i prerade grožĎa, kao i kontrolu cijelog procesa fermentacije, ali i stabilizacije i dozrijevanja vina. I konačno, dobra higijenska praksa u vinarijama je neophodna.
Abstract (english)
Microorganisms influence on production and final chemical composition of wine, but yeasts are most important due to their implementation in alcoholic fermentation, during which high concentrations of sugars in the must are degradated to ethanol. At the beginning of alcohol fermentation intense growth of yeasts is desirable, while the indigenous yeasts and bacteria grow niminally. If yeasts growth is delayed, various types of lactic or acetic acid bacteria grew, inhibiting the growth of yeasts, which leads to sluggish or slow fermentation. Changes in the environment (production of CO2, low pH, the temperature of fermentation and the use of SO2) are responsible for differences in the microbial ecology of the entire process of wine production. It is obvious that the growth of microorganisms in wine-making process depends on various parameters such as microbial interactions, the composition of the media and oenological practices. It is therefore necessary to take care about the health of the grapes, to control breeding and processing of grapes, as well as control the whole process of fermentation, also the stabilization and maturation of wine. And finally, good hygiene practice in wineries is essential.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:577799
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-12 11:39:34