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undergraduate thesis
Jabučno-mliječna fermentacija u proizvodnji vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:959421
Barišić, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Barišić, M. (2021). Jabučno-mliječna fermentacija u proizvodnji vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:959421

Barišić, Marina. "Jabučno-mliječna fermentacija u proizvodnji vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:959421

Barišić, Marina. "Jabučno-mliječna fermentacija u proizvodnji vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:959421

Barišić, M. (2021). 'Jabučno-mliječna fermentacija u proizvodnji vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:959421

Barišić M. Jabučno-mliječna fermentacija u proizvodnji vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:959421

M. Barišić, "Jabučno-mliječna fermentacija u proizvodnji vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:959421

Metadata
TitleJabučno-mliječna fermentacija u proizvodnji vina
Title (english)Malolactic Fermentation in Wine Production
AuthorMarina Barišić
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2021-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha rada je opisati proces malolaktičke ili jabučno-mliječne fermentacije (JMF) pri proizvodnji vina. Jabučno-mliječna fermentacija je dekarboksilacija L-malata u L-laktat u prisustvu bakterija mliječnih kiselina, posebice bakterija rodova Leuconostoc, Pediococcus i Lactobacillus. Njihov rast je ograničen hranidbenim i fizikalno-kemijskim čimbenicima kao što su temperatura, niski pH, te koncentracija etanola i sumporovog (IV) oksida. Jabučno-mliječna fermentacija se može odvijati nakon alkoholne fermentacije, ali i paralelno s istom. Unazad nekoliko desetljeća vinari su uočili njezinu važnost s obzirom da taj proces može utjecati na okus vina, deacidifikaciju (otkiseljavanje), te njegovu mikrobiološku stabilnost. Koristi se za proizvodnju kiselijih vina dobivenih iz grožđa uzgojenog u području s hladnom klimom koja često imaju nisku pH vrijednost. Glavni preduvjet za proizvodnju kvalitetnog vina je odabir dobrog bakterijskog soja koji ima odgovarajuće kvalitativne i tehnološke karakteristike.
Abstract (english)
The goal of the thesis was to describe the process of malolactic fermentation in wine production. Malolactic fermentation is decarboxylation of L-malate into L-lactate in the presence of lactic acid bacteria (LAB), mainly Leuconostoc, Pediococcus, and Lactobacillus. Their growth is limited by nutritional and physicochemical factors, such as storage temperature, low pH, and alcohol and suphur dioxide concentrations. Malolactic fermentation can take place after the alcoholic fermentation, but also simultaneously with it. Few decades ago, winemakers noticed its importance because the process can affect flavour, deacidification, and microbial stability of wine. It is used in production of wines produced from grapes grown in colder climates, which are often more acidic and have a low pH. The main prerequisite for the production of quality wine is a selection of a good bacterial strain with desirable qualitative and technological characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:959421
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-09-23 07:17:36