Original scientific paper

Applying fermentation using immobilized yeast cells in producing wine of different grape varieties from Kutjevo vineyards

Borislav Miličević ; Prehrambeno-tehnološki fakultet Osijek
Jurislav Babić ; Prehrambeno-tehnološki fakultet Osijek
Drago Šubarić ; Prehrambeno-tehnološki fakultet Osijek
Emil Petošić ; Zvečevo d.d.
Đurđica Ačkar ; Prehrambeno-tehnološki fakultet Osijek
Jasna Čačić ; Gospodarsko-interesnog udruženja proizvođača pića Hrvatske

Abstract

The goal of this paper was to determine the possibility of producing wine of exquisite quality using immobilized yeast cells. There were chosen nine dominant grape varieties within the group of recommended and allowed varieties of Kutjevo vineyard, which is located in the eastern part of continental Croatia.
The results have shown that varieties Rizling rajnski and Graševina bijela can be designated as varieties suitable for the production of wine using immobilized yeast cells. They have a potential for the production of high quality wines, suitable even for a longer maturation. According to this research, varieties Rizvanac bijeli, Pinot sivi, Pinot bijeli, Traminac crveni and Chardonnay give significantly better wines by a traditional procedure of fermentation in comparison to wines produced by the procedure with immobilized yeast cells. Therefore this way is not recommended in wine production with the listed varieties.

Keywords

yeast cells; aroma; grape varieties; wine quality

Hrčak ID:

162821

URI

https://hrcak.srce.hr/162821

Publication date:

17.7.2013.

Article data in other languages: croatian

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