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undergraduate thesis
Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:824400
Stažić, Ema
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

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Stažić, E. (2017). Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:824400

Stažić, Ema. "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:824400

Stažić, Ema. "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:824400

Stažić, E. (2017). 'Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:824400

Stažić E. Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 August 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:824400

E. Stažić, "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:824400

Metadata
TitleUtjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu
Title (english)The influence of ultrasound on inactivation of brettanomyces yeast in wine
AuthorEma Stažić
MentorLeo Gracin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Od samih početaka proizvodnje vina prisutno je smanjenje kvalitete i kvarenje vina. U današnjem vinarstvu najznačajniji uzročnik kvarenja crnih vina je vrsta kvasca Brettanomyces bruxellensis. Ekonomska šteta koju prouzrokuje navedeni rod mjeri se u milijunima američkih dolara. Brettanomyces spp. razvija se vrlo sporo i teško je uočiti da je vino inficirano. Brettanomyces vrste mogu sintetizirati hlapive fenolne spojeve kao što su 4-etilfenol i 4-etilgvajakol koji vinu daje prepoznatljivi “brett” miris što djeluje negativno na vino. U ovom radu ispitivan je utjecaj ultrazvuka visoke snage u kombinaciji sa povišenom temperaturom (termosonifikacija), a tretman je proveden u trajanju od 1,2 i 3 minute uz održavanje temperature od 43 °C. Učinak inaktivacije kvasca određen je praćenjem rasta kolonija kvasca B. bruxellensis na selektivnim podlogama. Senzorske promjene vina praćene su Triangl testom. Tretman ultrazvukom visoke snage u kombinaciji sa povišenom temperaturom uzrokuje djelomičnu inaktivaciju kvasca B. bruxellensis u vinu s 14 vol. % alkohola pri čemu ne utječe na senzorske karakteristike vina. Različiti pH u vinu s 14 vol % alkohola nema utjecaja na inaktivaciju kvasca B. bruxellensis dok prisutnost šećera u vinu s 14 vol % alkohola utječe na smanjenje inaktivacije ovog kvasca kod pH 3,7 i 3,9.
Abstract (english)
In present-day enology the most significant cause of wine spoilage is Brettanomyces bruxellensis yeast. The economical damage caused by the above-mentioned yeast is valuated in millions of US dollars. Brettanomyces bruxellensis yeast develops very slowly and there are no visible signs that the wine is infected. It can synthesize volatile phenolic compounds like 4- ethyl phenol and 4-ethyl guaicaol, which give wine recognizable “brett” flavor which has a negative on wine. In this work, the influence of high power ultrasound in combination with high temperature was examined. Ultrasound was applied in durations of 1,2 and 3 minutes while the samples were preheated at 43°C. Inactivation of yeast was monitored by inoculation of wine samples on a selective medium. Sensory characteristics of wine were determined using the Triangle test. High power ultrasound combined with high temperature (termosonification) caused partial inactivation of B. bruxellensis yeast in wine with 14 vol. % alcohol without affecting its sensory characteristics. Variation in the pH in wine has no effect on inactivation of Brettanomyces yeast. The addition of sugar in wine caused lower inactivation of Brettanomyces yeast at pH 3,7 and 3,9 of wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:824400
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-09-20 09:42:17