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Glasnik Zaštite Bilja, Vol. 44. No. 6., 2021.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.44.6.8

Influence of yeast strains on plum fruit wine quality

Antonija Tomić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Krunoslav Stublić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Petra Štambuk ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Goran Fruk ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Marin Mihaljević Žulj ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 103 Kb

str. 72-78

preuzimanja: 343

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Sažetak

Plum (Prunus domestica L.) is highly valued drupe because of its desirable sensory and nutritional properties. The fruits are consumed fresh or processed. The fruits of the ´Stanley´ variety are a good choice for the production of fruit wines due to their relatively high sugar content and lower total acidity. Fruit wines are produced by yeasts in the process of alcoholic fermentation. Yeast metabolism produces a number of metabolites, so we influence the type of the wine by choosing the appropriate strain. The aim of this study was to determine the influence of different yeast strains on the basic chemical composition, concentration of total phenols and total anthocyanins of plum fruit wines. Two different commercial yeasts were used, Lalvin ICV D21 - Saccharomyces cerevisiae and Lalvin EC 1118 - Saccharomyces bayanus. Wines produced under the influence of yeast ICV D21 had a higher content of alcohol, extract, total phenols and total anthocyanins. The obtained results of the research indicate a significant impact of yeast strains on the chemical composition and quality of plum fruit wines.

Ključne riječi

´Stanley´ plum; fruit wines; yeasts; total phenols; total anthocyanins

Hrčak ID:

267638

URI

https://hrcak.srce.hr/267638

Datum izdavanja:

15.12.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.132 *

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: 24 September 2021

Date accepted: 11 November 2021

Publication date: 14 December 2021

Volume: 44

Issue: 6

Pages: 72-78

DOI: 10.31727/gzb.44.6.8

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: šljiva 'Stanley'

Keyword: voćna vina

Keyword: kvasci

Keyword: ukupni fenoli

Keyword: ukupni antocijani

Keywords:

Keyword: ´Stanley´ plum

Keyword: fruit wines

Keyword: yeasts

Keyword: total phenols

Keyword: total anthocyanins

Utjecaj kvasaca na kakvoću voćnog vina od šljive

Translated Title (en): Influence of yeast strains on plum fruit wine quality

Antonija Tomić[1]

Email: adicak@agr.hr

Krunoslav Stublić[1]

Email:

Petra Štambuk[1]

Email:

Goran Fruk[1]

Email:

Marin Mihaljević Žulj[1]

Email:

 

[1] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Šljiva (Prunus domestica L.) je koštičava voćna vrsta vrlo cijenjena zbog poželjnih senzornih i nutritivnih svojstava plodova. Plodovi se konzumiraju svježi ili se prerađuju. Zbog relativno visokog sadržaja šećera i niže ukupne kiselosti plodovi sorte 'Stanley' predstavljaju dobar izbor za proizvodnju voćnih vina. Voćna vina proizvode se aktivnošću kvasaca u procesu alkoholne fermentacije. Obzirom da metabolizmom kvasaca nastaje čitav niz metabolita, izborom odgovarajuće vrste ili soja utječe se na tip vina koje se proizvodi. Cilj ovog rada bio je istražiti utjecaj različitih vrsta kvasaca na osnovni kemijski sastav, koncentraciju ukupnih fenola i ukupnih antocijana voćnih vina od šljive. Korištene su dvije različite vrste kvasaca Lalvin ICV D21 – Saccharomyces cerevisiae i Lalvin EC 1118 – Saccharomyces bayanus. Vina proizvedena aktivnošću kvasca ICV D21 imala su viši sadržaj alkohola, ekstrakta te ukupnih fenola i ukupnih antocijana. Rezultati ovog istraživanja ukazuju na značajan utjecaj vrste kvasca na kemijski sastav i kakvoću voćnih vina od šljive.

Translated Abstract

Plum (Prunus domestica L.) is highly valued drupe because of its desirable sensory and nutritional properties. The fruits are consumed fresh or processed. The fruits of the ´Stanley´ variety are a good choice for the production of fruit wines due to their relatively high sugar content and lower total acidity. Fruit wines are produced by yeasts in the process of alcoholic fermentation. Yeast metabolism produces a number of metabolites, so we influence the type of the wine by choosing the appropriate strain. The aim of this study was to determine the influence of different yeast strains on the basic chemical composition, concentration of total phenols and total anthocyanins of plum fruit wines. Two different commercial yeasts were used, Lalvin ICV D21 - Saccharomyces cerevisiae and Lalvin EC 1118 - Saccharomyces bayanus. Wines produced under the influence of yeast ICV D21 had a higher content of alcohol, extract, total phenols and total anthocyanins. The obtained results of the research indicate a significant impact of yeast strains on the chemical composition and quality of plum fruit wines.

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