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master's thesis
Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:166570
Jerečić, Margareta
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

Cite this document

Jerečić, M. (2023). Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:166570

Jerečić, Margareta. "Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:166570

Jerečić, Margareta. "Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:166570

Jerečić, M. (2023). 'Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:166570

Jerečić M. Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 June 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:166570

M. Jerečić, "Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:166570

Metadata
TitleUtjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip
Title (english)The influence of Saccharomyces and non-Saccharomyces yeasts on the aroma of Pošip wine
AuthorMargareta Jerečić
MentorKarin Kovačević Ganić (mentor)
MentorMarina Tomašević (pomoć pri izradi, neposredni voditelj)
Committee memberMarina Tomašević (predsjednik povjerenstva)
Committee memberKlara Kraljić (član povjerenstva)
Committee memberNikolina Čukelj Mustač (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 country2023-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina, kao jedan od glavnih parametara kvalitete, značajno ovisi o kvascima korištenim za provedbu alkoholne fermentacije, obzirom da se tijekom te faze sintetizira najveća količina spojeva arome. Cilj ovog rada bio je utvrditi utjecaj ne-Saccharomyces kvasaca (Torulaspora delbruecki, Metschnikowia pulcherrima, Pichia kluyveri) na aromu vina Pošip, u usporedbi sa kontrolnim Saccharomyces cerevisae kvascem. Vina su proizvedena sekvencijalnom fermentacijom navedenih ne-Saccharomyces kvasaca te kontrolni uzorak inokulacijom komercijalnog Saccharomyces cerevisiae kvasca. Analize vina provedene su po završetku fermentacije. Esteri, viši alkoholi i terpeni određeni su primjenom plinske kromatografije s masenom detekcijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Rezultati su pokazali da su sekvencijalnom alkoholnom fermentacijom nastale više koncentracije nekih estera (izobutil-acetat, etil-heksanoat, heksil-acetat, etil-oktanoat, 2-fenil-acetat), zatim izobutanola te linalola, dok je primjena komercijalnog kvasca rezultirala višim koncentracijama izoamil-acetata, etil-dekanoata, etil-butirata i nekim višim alkoholima (izoamil-alkohol, cis-3-heks-3-en-1-ol, 1-heksanol, 2-feniletanol).
Abstract (english)
Wine aroma, a key quality parameter, depends on yeasts used during alcoholic fermentation, synthesizing a significant amount of aroma compounds during this phase. This study aimed to determine the influence of non-Saccharomyces yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri) on Pošip wine aroma, compared to the control Saccharomyces cerevisae yeast. Wines were produced through sequential fermentation using the mentioned non-Saccharomyces yeasts and the control sample through inoculation with commercial Saccharomyces cerevisiae yeast. Post-fermentation, wine analysis was conducted. Esters, higher alcohols, and terpenes were identified using gas chromatography with mass detection after solid-phase microextraction (SPME-GC/MS). Results indicated that sequential alcoholic fermentation led to higher concentrations of certain esters (i-butyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, 2-phenyl-acetate), as well as i-butanol and linalool, while the application of commercial yeast resulted in higher concentrations of i-amyl acetate, ethyl decanoate, ethyl butyrate, and some higher alcohols (i-amyl alcohol, cis-3-hexen-1-ol, 1-hexanol, 2-phenyl ethanol).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:166570
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 on2024-05-23 09:45:13