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Glasnik Zaštite Bilja, Vol. 45. No. 5., 2022.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.45.5.7

Influence of Different Secondary Fermentation Yeasts on Aromatic Profiles of Sparkling wines

Iva Šikač ; Visoko gospodarsko učilište u Križevcima, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivana Tomaz ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Bernarda Kozina ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 130 Kb

str. 66-77

preuzimanja: 121

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Sažetak

The production of sparkling wines occupies an increasing share of the total world wine production. During the last decade, there has been an increase in the production and consumption of sparkling wines in the Republic of Croatia. Secondary fermentation and maturation on yeast lees are key stages of the traditional production method, which affects the aromatic profile of sparkling wines. In the research on white sparkling wine produced from the varieties 'Manzoni' and 'Pinot noir', three different commercially available Saccharomyces sp. yeast in the initiation of secondary fermentation were used to analyze potential differences in the basic composition and aromatic profile of sparkling wines. The results of the gas chromatography (GC-MS) analysis clearly distinguish the aromatic compounds created by the use of different yeasts, which significantly influenced the differences in the aromatic profiles of the produced sparkling wines.

Ključne riječi

aromatic compounds; secondary fermentation in bottle; sparkling wines; traditional method; yeasts

Hrčak ID:

285338

URI

https://hrcak.srce.hr/285338

Datum izdavanja:

14.10.2022.

Podaci na drugim jezicima: hrvatski

Posjeta: 450 *

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: 26 August 2022

Date accepted: 3 October 2022

Publication date: 14 October 2022

Volume: 45

Issue: 5

Pages: 66-77

DOI: 10.31727/gzb.45.5.7

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: aromatski spojevi

Keyword: kvasci

Keyword: pjenušava vina

Keyword: sekundarna fermentacija u boci

Keyword: tradicionalna metoda

Keywords:

Keyword: aromatic compounds

Keyword: secondary fermentation in bottle

Keyword: sparkling wines

Keyword: traditional method

Keyword: yeasts

Utjecaj kvasaca sekundarne fermentacije na aromatski profil pjenušavih vina

Translated Title (en): Influence of Different Secondary Fermentation Yeasts on Aromatic Profiles of Sparkling wines

Iva Šikač[1]

Email:

Ana Jeromel[2]

Email:

Ivana Tomaz[2]

Email:

Bernarda Kozina[2]

Email:

Ana-Marija Jagatić Korenika[2]

Email:

 

[1] Visoko gospodarsko učilište u Križevcima, Hrvatska

[2] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Proizvodnja pjenušavih vina zauzima sve veći udio u ukupnoj svjetskoj proizvodnji vina. Tijekom posljednjeg desetljeća i Republika Hrvatska bilježi značajan porast proizvodnje i potrošnje pjenušavih vina. Sekundarna fermentacija i dozrijevanje na talogu kvasaca ključne su faze tradicionalne metode proizvodnje koje utječu na aromatski profil pjenušavih vina. U istraživanju na bijelom pjenušavom vinu proizvedenom od sorata 'Manzoni' i 'Pinot crni', korištena su tri različita komercijalno dostupna Saccharomyces sp. kvasca u pokretanju sekundarne fermentacije kako bi se analizirale potencijalne razlike u osnovnom sastavu te aromatskom profilu pjenušavih vina. Rezultati analiza dobivenih primjenom plinske kromatografije (GC-MS) jasno izdvajaju aromatske spojeve koji su značajno utjecali na razlike u aromatskim profilima proizvedenih pjenušavih vina.

Translated Abstract

The production of sparkling wines occupies an increasing share of the total world wine production. During the last decade, there has been an increase in the production and consumption of sparkling wines in the Republic of Croatia. Secondary fermentation and maturation on yeast lees are key stages of the traditional production method, which affects the aromatic profile of sparkling wines. In the research on white sparkling wine produced from the varieties 'Manzoni' and 'Pinot noir', three different commercially available Saccharomyces sp. yeast in the initiation of secondary fermentation were used to analyze potential differences in the basic composition and aromatic profile of sparkling wines. The results of the gas chromatography (GC-MS) analysis clearly distinguish the aromatic compounds created by the use of different yeasts, which significantly influenced the differences in the aromatic profiles of the produced sparkling wines.

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