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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

Puni tekst: engleski, pdf (112 KB) str. 93-97 preuzimanja: 335* citiraj
APA 6th Edition
Orlić, S., Očić, N., Jeromel, A., Huić, K. i 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. Preuzeto s 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, br. 3, 2005, str. 93-97. https://hrcak.srce.hr/913. Citirano 27.11.2021.
Chicago 17th Edition
Orlić, Sandi, Nenad Očić, Ana Jeromel, Katarina Huić i Sulejman Redžepović. "Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale." Agriculturae Conspectus Scientificus 70, br. 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), str. 93-97. Preuzeto s: https://hrcak.srce.hr/913 (Datum pristupa: 27.11.2021.)
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 [pristupljeno 27.11.2021.];70(3):93-97. Dostupno na: https://hrcak.srce.hr/913
IEEE
S. Orlić, N. Očić, A. Jeromel, K. Huić i S. Redžepović, "Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale", Agriculturae Conspectus Scientificus, vol.70, br. 3, str. 93-97, 2005. [Online]. Dostupno na: https://hrcak.srce.hr/913. [Citirano: 27.11.2021.]

Sažetak
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.

Ključne riječi
strain selection; wine; Saccharomyces; Graševina

Hrčak ID: 913

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

Posjeta: 650 *