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undergraduate thesis
Značaj jabučno-mliječne fermentacije u proizvodnji vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:040136
Milinović, Ines
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

Milinović, I. (2011). Značaj jabučno-mliječne fermentacije u proizvodnji vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:040136

Milinović, Ines. "Značaj jabučno-mliječne fermentacije u proizvodnji vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:040136

Milinović, Ines. "Značaj jabučno-mliječne fermentacije u proizvodnji vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:040136

Milinović, I. (2011). 'Značaj jabučno-mliječne fermentacije u proizvodnji vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:040136

Milinović I. Značaj jabučno-mliječne fermentacije u proizvodnji vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:040136

I. Milinović, "Značaj jabučno-mliječne fermentacije u proizvodnji vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:040136

Metadata
TitleZnačaj jabučno-mliječne fermentacije u proizvodnji vina
Title (english)The importance of malolactic fermentation in wine production
AuthorInes Milinović
MentorVlatka Petravić Tominac (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 country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Jabučno-mliječna fermentacija (JMF) je dekarboksilacija L-malata u L-laktat koju provode bakterije mliječne kiseline (BMK) (uglavnom bakterija Oenococcus oenos) u vinu. Posljednjih desetljeća među vinarima je porasla svijest o važnosti ovog procesa, koji je bitan zbog tri razloga: deacidifikacije, modifikacije okusa i mikrobiološke stabilnosti vina. JMF se obično odvija nakon alkoholne fermentacije, ali se može odvijati i istodobno s njom. Važna je za vina koja se proizvode iz grožda uzgojenog u području hladne klime i koja su kisela te imaju nisku pH-vrijednost. Rast BMK u vinu limitiran je različitim fizikalnim, kemijskim i biološkim čimbenicima. Da bi se JMF u vinariji mogla učinkovito provesti potrebno je poznavati utjecaje svakog od ovih čimbenika. Selekcija dobrog bakterijskog soja, koji ima željena tehnološka i kvalitativna svojstva, preduvjet je za proizvodnju kvalitetnih vina.
Abstract (english)
Malolactic fermentation (MLF) is decarboxylation of L-malate to L-lactate conducted in wine by lactic acid bacteria (LAB) (mainly Oenococcus oenos). Awareness of its importance among winemakers increased during last few decades. MLF is important in winemaking for three reasons: for deacidification, for flavor modification, and for microbial stability. It usually occurs after the alcoholic fermentation but it may occur during the alcoholic fermentation. MLF is important in wines which are produced from grapes grown in cool climates which often have a high acid content and low pH. The growth of LAB in wine is often limited by different physical, chemical and biological factors. MLF could be most efficiently performed in the winery if the influence of each of theese factors is well known. Selection of a good bacterial strain for MLF having desirable properties is a prerequisite for quality wine production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:040136
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 on2017-05-19 11:57:19