Skoči na glavni sadržaj

Glasnik Zaštite Bilja, Vol. 44. No. 5., 2021.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.44.5.6

Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts

Tomislav Plavša ; Institut za poljoprivredu i turizam Poreč, Hrvatska
Željko Andabaka ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Igor Palčić ; Institut za poljoprivredu i turizam Poreč, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 370 Kb

str. 40-46

preuzimanja: 349

citiraj

Preuzmi JATS datoteku

Sažetak

The impact of global warming has not bypassed the wine industry either. This is best manifested through an increase in alcoholic strength, which is accompanied by a decrease in total acidity and significantly affects the sensory properties of wine. One possibility of lowering alcohol strength involves use non Saccharomyces and/or Saccharomyces yeast. The aim of this study was to examine the effect of commercial Saccharomyces yeasts (IONYSWF ™, Enoferm RP15 and Uvaferm BDX) on the reduction of alcoholic strength and increase of the total acidity of Cabernet franc (Vitis vinifera L.) wine. According to the chemical analyzes, it was determined that the wine produced using IONYSWF™ yeast had a lower alcoholic strength with a higher total acidity. Furthermore, no significant differences in alcoholic fermentation kinetics were found between treatments. The wines were sensory different. Descriptive analysis showed that the wine fermented with IONYSWF™ yeast had stronger body without loss of freshness and a more pronounced intensity and lenght of the aroma, which was dominated by spicy notes and aromas of red fruit. This wine was also the best rated.

Ključne riječi

alcohol; Cabernet franc; commercial wine yeast; total acidity

Hrčak ID:

266163

URI

https://hrcak.srce.hr/266163

Datum izdavanja:

15.10.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.154 *

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: 15 December 2021

Date accepted: 15 February 2021

Publication date: 14 October 2021

Volume: 44

Issue: 5

Pages: 40-46

DOI: 10.31727/gzb.44.5.6

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: alkohol

Keyword: Cabernet franc

Keyword: komercijalni vinski kvasac

Keyword: ukupna kiselina

Keywords:

Keyword: alcohol

Keyword: Cabernet franc

Keyword: commercial wine yeast

Keyword: total acidity

Mogućnosti promjene sadržaja etanola i ukupne kiselosti vina korištenjem Saccharomyces cerevisiae kvasaca

Translated Title (en): Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts

Tomislav Plavša[1]

Email: tomislav@iptpo.hr

Željko Andabaka[2]

Email:

Igor Palčić[1]

Email:

Ana Jeromel[2]

Email:

 

[1] Institut za poljoprivredu i turizam Poreč, Hrvatska

[2] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Utjecaj globalnog zagrijavanja nije zaobišao niti vinarsku industriju. To se najbolje očituje kroz porast alkoholne jakosti vina te smanjenje ukupne kiselosti što u konačnici dovodi do značajne promjene u senzornim svojstvima vina. Jedna od mogućnosti smanjenja alkoholne jakosti obuhvaća primjenu različitih selekcioniranih kvasaca (Saccharomyces i ne-Saccharomyces). U provedenom istraživanju ispitane su mogućnosti primjene komercijalnih Saccharomyces kvasaca (IONYSWF™, Enoferm RP15 i Uvaferm BDX) sa ciljem smanjenja alkoholne jakosti te povećanja ukupne kiselosti vina sorte Cabernet franc. Po provedenim fizikalno-kemijskim analizama utvrđeno je da je primjena kvasca IONYSWF™ dala vina manje alkoholne jakosti uz naglašeniju ukupnu kiselost. Nadalje, nisu utvrđene značajne razlike u kinetici alkoholne fermentacije među tretmanima, ali su utvrđene razlike u senzornim svojstvima. Prema rezultatima deskriptivne analize vino sorte Cabernet franc (Vitis vinifera L.) proizvedeno primjenom kvasca IONYSWF™ izdvojilo se nešto jačim tijelom te naglašenijim intenzitetom i trajnošću mirisa u kojem su dominirale začinske note i mirisi crvenog voća. Vino navedenog tretmana bilo je ujedno i najbolje brojčano ocjenjeno.

Translated Abstract

The impact of global warming has not bypassed the wine industry either. This is best manifested through an increase in alcoholic strength, which is accompanied by a decrease in total acidity and significantly affects the sensory properties of wine. One possibility of lowering alcohol strength involves use non Saccharomyces and/or Saccharomyces yeast. The aim of this study was to examine the effect of commercial Saccharomyces yeasts (IONYSWF ™, Enoferm RP15 and Uvaferm BDX) on the reduction of alcoholic strength and increase of the total acidity of Cabernet franc (Vitis vinifera L.) wine. According to the chemical analyzes, it was determined that the wine produced using IONYSWF™ yeast had a lower alcoholic strength with a higher total acidity. Furthermore, no significant differences in alcoholic fermentation kinetics were found between treatments. The wines were sensory different. Descriptive analysis showed that the wine fermented with IONYSWF™ yeast had stronger body without loss of freshness and a more pronounced intensity and lenght of the aroma, which was dominated by spicy notes and aromas of red fruit. This wine was also the best rated.

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