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master's thesis
Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:030544
Šeparović, Jelena
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

Šeparović, J. (2023). Utjecaj hibridnog 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:159:030544

Šeparović, Jelena. "Utjecaj hibridnog 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:159:030544

Šeparović, Jelena. "Utjecaj hibridnog 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:159:030544

Šeparović, J. (2023). 'Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:030544

Šeparović J. Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:030544

J. Šeparović, "Utjecaj hibridnog 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:159:030544

Metadata
TitleUtjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip
Title (english)Influence of hybrid and non-saccharomyces yeasts on the aroma of Pošip wine
AuthorJelena Šeparović
MentorMarina Tomašević (mentor)
Committee memberKarin Kovačević-Ganić (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 country2023-12-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma je jedan od glavnih parametara kvalitete vina, a najveći broj spojeva arome se sintetizira tijekom alkoholne fermentacije djelovanjem metabolizma kvasaca. Različitim kvascima ili njihovim kombinacijama značajno se može utjecati na finalni aromatski profil vina. Cilj ovog istraživanja bio je istražiti utjecaj hibridnog Saccharomyces kvasca (S. pastorianus), inokuliranog samog ili u sekvencijalnoj fermentaciji sa ne-Saccharomyces vrstama (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri) na aromu vina Pošip. Spojevi fermentacijske arome analizirani su primjenom plinske kromatografije sa masenim detektorom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Dobiveni rezultati pokazali su kako je fermentacija čistom kulturom S. pastorianus rezultirala višim koncentracijama etil-acetata, izobutil-acetata, izoamil-acetata, 2-feniletil-acetata i cisheks-3-en-1-ola, dok su više koncentracije heksil-acetata, etil-dekanoata, etil-butirata, etil-oktanoata, etilheksanoata, izobutanola, izoamil-alkohola, heksan-1-ola, 2-feniletanola utvrđene u vinu proizvedenom sekvencijalnim fermentacijama s ne-Saccharomyces kvascima.
Abstract (english)
Aroma is one of the most important quality parameters of wine, wherein the largest quantity of aroma compounds is synthesized during alcoholic fermentation through yeast metabolism. Different yeast or their combination, used for alcoholic fermentation, can significantly affect the final aroma profile of wines. The aim of this research was to investigate the influence of hybrid Saccharomyces yeast (S. pastorianus), inoculated alone or in sequential fermentation with non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri), on the aroma of Pošip wine. Fermentation aroma compounds were analyzed by solidphase microextraction followed by gas chromatography with mass spectrometry (SPME-GC/MS). The obtained results showed that fermentation with a pure culture of S. pastorianus resulted in higher concentrations of ethyl acetate, ibutyl acetate, i-amyl acetate, 2-phenylethly acetate and cis-hex-3-en-1-ol, while higher concentrations of hexyl acetate, ethyl decanoate, ethyl butyrate, ethyl octanoate, ethyl hexanoate, i-butanol, i-amyl alcohol, 1-hexanol and 2-phenylethanol were found in the wine produced by sequential fermentations with nonSaccharomyces yeasts.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:030544
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2024-05-29 08:54:45