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

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.44.6.10

Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine

Tomislav Plavša ; Institut za poljoprivredu i turizam Poreč, Hrvatska
Marijan Bubola ; Institut za poljoprivredu i turizam Poreč, Hrvatska
Ana Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 211 Kb

str. 92-99

preuzimanja: 319

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Sažetak

The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape cultivar Teran (Vitis vinifera L.) was investigated. During the research, the following were monitored: the length of sugar decomposition during fermentation in the bottle, and in the finalized sparkling wines, physicochemical parameters, foam and sparkling parameters and phenolic profile. Faster breakdown of sugars, as well as a higher proportion of individual and total phenolic compounds have been recorded in wines with ProElif® yeast. On the other hand, wines produced with Fermol Blanc yeast were characterized by a higher dry extract and higher quality of foam and sparkling. Sensory differences were observed in wines without negative implications for their final quality.

Ključne riječi

encapsulated yeast; sparkling wine; phenols; Teran; sensory analysis

Hrčak ID:

267640

URI

https://hrcak.srce.hr/267640

Datum izdavanja:

15.12.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.155 *

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: 20 November 2020

Date accepted: 15 February 2021

Publication date: 14 December 2021

Volume: 44

Issue: 6

Pages: 92-99

DOI: 10.31727/gzb.44.6.10

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: inkapsulirani kvasac

Keyword: pjenušavo vino

Keyword: fenoli

Keyword: Teran

Keyword: senzorna analiza

Keywords:

Keyword: encapsulated yeast

Keyword: sparkling wine

Keyword: phenols

Keyword: Teran

Keyword: sensory analysis

Utjecaj inkapsuliranog kvasca na kakvoću pjenušavog ružičastog vina ´Teran´

Translated Title (en): Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine

Tomislav Plavša[1]

Email:

Marijan Bubola[1]

Email:

Ana Marija Jagatić Korenika[2]

Email:

Ana Jeromel[2]

Email:

 

[1] Institut za poljoprivredu i turizam Poreč, Hrvatska

[2] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Prirodno pjenušavo ružičasto vino od autohtonog kultivara vinove loze Teran (Vitis vinifera L.) proizvedeno je metodom vrenja u boci uz primjenu inkapsuliranog kvasca ProElif® (Saccharomyces cerevisiae) i komercijalnog suhog kvasca Fermol Blanc (Saccharomyces bayanus). Tijekom istraživanja uspoređivana je aktivnost korištenih kvasaca s obzirom na brzinu razgradnje šećera tijekom fermentacije u boci te njihov utjecaj na osnovna fizikalno kemijska svojstva i fenolni profil gotovog pjenušavog vina te parametre pjene i iskrenja. Brža razgradnja šećera, kao i veći udio pojedinačnih i ukupnih fenolnih spojeva utvrđen je u pjenušavim vinima proizvedenim primjenom inkapsuliranog kvasca ProElif®. S druge strane, vina proizvedena kvascem Fermol Blanc odlikovala su se višim suhim ekstraktom te većom kvalitetom pjene i iskrenja. Uočene senzorske razlike u vinima nisu imale negativnih implikacija pri definiranju njihove sveobuhvatne kakvoće

Translated Abstract

The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape cultivar Teran (Vitis vinifera L.) was investigated. During the research, the following were monitored: the length of sugar decomposition during fermentation in the bottle, and in the finalized sparkling wines, physicochemical parameters, foam and sparkling parameters and phenolic profile. Faster breakdown of sugars, as well as a higher proportion of individual and total phenolic compounds have been recorded in wines with ProElif® yeast. On the other hand, wines produced with Fermol Blanc yeast were characterized by a higher dry extract and higher quality of foam and sparkling. Sensory differences were observed in wines without negative implications for their final quality.

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