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Original scientific paper

Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale

Sandi Orlić
Nenad Očić
Ana Jeromel
Katarina Huić
Sulejman Redžepović

Fulltext: english, pdf (112 KB) pages 93-97 downloads: 338* cite
APA 6th Edition
Orlić, S., Očić, N., Jeromel, A., Huić, K. & Redžepović, S. (2005). Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale. Agriculturae Conspectus Scientificus, 70 (3), 93-97. Retrieved from https://hrcak.srce.hr/913
MLA 8th Edition
Orlić, Sandi, et al. "Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale." Agriculturae Conspectus Scientificus, vol. 70, no. 3, 2005, pp. 93-97. https://hrcak.srce.hr/913. Accessed 2 Dec. 2021.
Chicago 17th Edition
Orlić, Sandi, Nenad Očić, Ana Jeromel, Katarina Huić and Sulejman Redžepović. "Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale." Agriculturae Conspectus Scientificus 70, no. 3 (2005): 93-97. https://hrcak.srce.hr/913
Harvard
Orlić, S., et al. (2005). 'Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale', Agriculturae Conspectus Scientificus, 70(3), pp. 93-97. Available at: https://hrcak.srce.hr/913 (Accessed 02 December 2021)
Vancouver
Orlić S, Očić N, Jeromel A, Huić K, Redžepović S. Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale. Agriculturae Conspectus Scientificus [Internet]. 2005 [cited 2021 December 02];70(3):93-97. Available from: https://hrcak.srce.hr/913
IEEE
S. Orlić, N. Očić, A. Jeromel, K. Huić and S. Redžepović, "Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale", Agriculturae Conspectus Scientificus, vol.70, no. 3, pp. 93-97, 2005. [Online]. Available: https://hrcak.srce.hr/913. [Accessed: 02 December 2021]

Abstracts
The use of selected yeasts for winemaking has clear advantages over traditional spontaneous fermentation. Selection of wine yeasts is usually carried out within the Saccharomyces cerevisiae species. Yeast strains produce different amount of secondary compounds that impart specific characteristics to the wines. This suggests that it is necessary to isolate naturally occuring autochthone strains, which exhibit a metabolic profile that corresponds to each wine. Twenty two strains of S.cerevisiae, isolated from the Kutjevo region (Gornji and Donji Hrnjevec, Mitrovac), Graševina grapes, were tested for: fermentation vigor, ethanol resistance, volatile acidity, H2S production and β-glucosidase, polygalacturonase, and killer activity. From the results of this investigation we are able to select two yeast strains (RO 1272 and RO 1284) for more detailed fermentation trials and possible use as a starter culture in production of typical wines.

Keywords
strain selection; wine; Saccharomyces; Graševina

Hrčak ID: 913

URI
https://hrcak.srce.hr/913

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