Skoči na glavni sadržaj

Glasnik Zaštite Bilja, Vol. 44. No. 4., 2021.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.44.4.8

Influence of sequential fermentation with Lachancea thermotelerans and Torulaspora delbrueckii yeast on chemical composition of Malvasia Istriana wines

Luka Marinov ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivana Tomaz ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Darko Preiner ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana-Marija Jagatić Korenika orcid id orcid.org/0000-0002-4539-2605 ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 275 Kb

str. 56-66

preuzimanja: 317

citiraj

Preuzmi JATS datoteku

Sažetak

As we face drastic climate change, new methods are being sought in the technology of wine production, especially in production of white wines, in order to preserve the primary aromas and achieve the desired balance of alcohols and acids. As a potential solution the use of non-Saccharomyces yeasts whose metabolism differs from Saccharomyces yeasts is suggested. In this study the influence of sequential inoculation of Torulospora delbriueckii and Lahancea thermotolerans with Saccharomyces cerevisiae on Malvasia istriana wine was studied and analyzed. Malvasia Istriana is the second most widespread white grape variety in Croatia and thus one of the most economically important varieties. The study included inoculations of must with non-Saccharomyces yeasts, and 48 h later with S. cerevisae QA23 strain and fermentation exclusively with S. cerevisae QA23. Non-Saccharomyces yeasts contributed to lower ethanol concentration, especially T. delbrueckii which in co-culture with S. cerevisae was not able to ferment a significant amount of fructose and L. theromotolernas by converting sugar to lactic acid. Although differences within the aromatic profile were observed, none of the non-Saccharomyces strains significantly affected the overall wine aroma. Although the aroma, color and color intensity were best evaluated in the sample produced with the S. cerevisiae strain, the best ranked wine was Malvasia T. delbrueckii/S. cerevisiae.

Ključne riječi

aromatic compounds; lactic acid; non-Saccharomyces; Malvasia Istriana; yeast

Hrčak ID:

261291

URI

https://hrcak.srce.hr/261291

Datum izdavanja:

15.7.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 766 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 30 December 2020

Date accepted: 12 May 2021

Publication date: 14 August 2021

Volume: 44

Issue: 4

Pages: 56-66

DOI: 10.31727/gzb.44.4.8

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: aromatski spojevi

Keyword: ne-Saccharomyces kvasci

Keyword: ´Malvazija istarska´

Keyword: mliječna kiselina

Keywords:

Keyword: aromatic compounds

Keyword: lactic acid

Keyword: non-Saccharomyces

Keyword: Malvasia Istriana

Keyword: yeast

Učinak sekvencijalne fermentacije s kvascima Lachancea thermotelerans i Torulaspora delbrueckii na kemijski sastav vina ´Malvazija istarska´

Translated Title (en): Influence of sequential fermentation with Lachancea thermotelerans and Torulaspora delbrueckii yeast on chemical composition of Malvasia Istriana wines

Luka Marinov[1]

Email:

Ana Jeromel[1]

Email:

Ivana Tomaz[1]

Email:

Darko Preiner[1]

Email:

Ana-Marija Jagatić Korenika[1]

Email: amjagatic@agr.hr

 

[1] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Suočavajući se sa sve drastičnijim utjecajem klimatskih čimbenika na kemijski sastav grožđa, enologija traži i proučava nove metode u tehnologiji proizvodnje vina, posebice bijelih, kako bi se očuvale primarne arome te postigla ravnoteža između alkoholne jakosti i ukupne kiselosti. Kao jedno od rješenja nudi se primjena ne- Saccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencijalne inokulacije komercijalnih sojeva Torulospora delbrueckii i Lachancea thermotolerans sa sojem kvasca Saccharomycem cerevisiae na vino ´Malvazija istarska´. Istraživanje je obuhvatilo inokulacije mošta s ne-Saccharomyces kvascima, a 48 h kasnije i sa sojem S. cerevisae te kontrolnu varijantu isključivo sa S. cerevisae. Ne-Saccharomyces kvasci utjecali su značajno na koncentraciju alkohola, mliječne kiseline te pH vrijednost. Fermentacija sa S. cerevisiae utjecala je na višu koncentraciju ukupnih aromatskih spojeva u vinu. Intenziteti boje i mirisa najbolje su ocijenjeni u kontrolnom uzorku, a metodom redoslijeda najbolje je rangirana ´Malvazija´ iz tretmana T. delbrueckii/ S. cerevisiae.

Translated Abstract

As we face drastic climate change, new methods are being sought in the technology of wine production, especially in production of white wines, in order to preserve the primary aromas and achieve the desired balance of alcohols and acids. As a potential solution the use of non-Saccharomyces yeasts whose metabolism differs from Saccharomyces yeasts is suggested. In this study the influence of sequential inoculation of Torulospora delbriueckii and Lahancea thermotolerans with Saccharomyces cerevisiae on Malvasia istriana wine was studied and analyzed. Malvasia Istriana is the second most widespread white grape variety in Croatia and thus one of the most economically important varieties. The study included inoculations of must with non-Saccharomyces yeasts, and 48 h later with S. cerevisae QA23 strain and fermentation exclusively with S. cerevisae QA23. Non-Saccharomyces yeasts contributed to lower ethanol concentration, especially T. delbrueckii which in co-culture with S. cerevisae was not able to ferment a significant amount of fructose and L. theromotolernas by converting sugar to lactic acid. Although differences within the aromatic profile were observed, none of the non-Saccharomyces strains significantly affected the overall wine aroma. Although the aroma, color and color intensity were best evaluated in the sample produced with the S. cerevisiae strain, the best ranked wine was Malvasia T. delbrueckii/S. cerevisiae.

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