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master's thesis
Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:837201
Šarić, Iva
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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Šarić, I. (2021). Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:837201

Šarić, Iva. "Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:837201

Šarić, Iva. "Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:837201

Šarić, I. (2021). 'Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:837201

Šarić I. Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:837201

I. Šarić, "Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:837201

Metadata
TitleUtjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali
Title (english)The impact of selected yeasts on the dynamics of alcoholic fermentation and aroma composition of wine Plavac mali
AuthorIva Šarić
MentorKarin Kovačević Ganić (mentor)
Committee memberMara Banović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2021-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali, berba 2020. Pri proizvodnji vina provodio se postupak maceracije s alkoholnom fermentacijom te su se korišteni selekcionirani kvasci vrste Saccharomyces cerevisiae, trgovačkih naziva: „Red Select“ i „Fructo Select“, proizvođača Appinacle te „AWRI 796“ proizvođača Maurivin. Nakon provedene alkoholne fermentacije, djelovanjem tri kvasca različitih karakteristika, dobivena su tri vina koja su se najviše razlikovala u aromatskom sastavu, dok se usporedbom fizikalno-kemijskih parametara i dinamike alkoholne fermentacije utvrdilo kako ne postoje značajne razlike u proizvedenim vinima.
Abstract (english)
The aim of the study was to investigate the impact of selected yeasts on the dynamics of alcoholic fermentation and aroma composition of wine Plavac mali, harvest 2020. The production of wine implied the maceration/fermentation process and the use of selected yeasts Saccharomyces cerevisiae, trade names: „Red Select“ and „Fructo Select“ of producer Appinacle, and „AWRI 796“ od producer Maurivin. After the alcoholic fermentation was carried out with the addition of aforementioned three different yeasts, the produced wines differed mostly in the aroma composition, while there was no great difference in analyzed physicohemical parameters and dynamics of alcoholic fermentation for all presented wines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:837201
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-11 11:31:29