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Pregledni rad
https://doi.org/10.5513/JCEA01/21.4.2833

Yeasts and wine acidity profile

Ana-Marija JAGATIĆ KORENIKA ; University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, HR10000 Zagreb, Croatia
Luka MARINOV ; Students at University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Dominik ANĐELINI ; Students at University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Ana JEROMEL ; University of Zagreb Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, HR10000 Zagreb, Croatia

Puni tekst: hrvatski, pdf (736 KB) str. 861-869 preuzimanja: 104* citiraj
APA 6th Edition
JAGATIĆ KORENIKA, A., MARINOV, L., ANĐELINI, D. i JEROMEL, A. (2020). Kvasci i kiselinski profil vina. Journal of Central European Agriculture, 21 (4), 861-869. https://doi.org/10.5513/JCEA01/21.4.2833
MLA 8th Edition
JAGATIĆ KORENIKA, Ana-Marija, et al. "Kvasci i kiselinski profil vina." Journal of Central European Agriculture, vol. 21, br. 4, 2020, str. 861-869. https://doi.org/10.5513/JCEA01/21.4.2833. Citirano 26.10.2021.
Chicago 17th Edition
JAGATIĆ KORENIKA, Ana-Marija, Luka MARINOV, Dominik ANĐELINI i Ana JEROMEL. "Kvasci i kiselinski profil vina." Journal of Central European Agriculture 21, br. 4 (2020): 861-869. https://doi.org/10.5513/JCEA01/21.4.2833
Harvard
JAGATIĆ KORENIKA, A., et al. (2020). 'Kvasci i kiselinski profil vina', Journal of Central European Agriculture, 21(4), str. 861-869. https://doi.org/10.5513/JCEA01/21.4.2833
Vancouver
JAGATIĆ KORENIKA A, MARINOV L, ANĐELINI D, JEROMEL A. Kvasci i kiselinski profil vina. Journal of Central European Agriculture [Internet]. 2020 [pristupljeno 26.10.2021.];21(4):861-869. https://doi.org/10.5513/JCEA01/21.4.2833
IEEE
A. JAGATIĆ KORENIKA, L. MARINOV, D. ANĐELINI i A. JEROMEL, "Kvasci i kiselinski profil vina", Journal of Central European Agriculture, vol.21, br. 4, str. 861-869, 2020. [Online]. https://doi.org/10.5513/JCEA01/21.4.2833

Sažetak
Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and taste properties. It is the presence of organic acids and their interrelationship that plays a significant role in the formation of taste quality whereby those with lower concentrations of certain acids will be palatably empty and dull, potentially more exposed to microbial contamination, while those with excessive acidity will taste rough and unbalanced. Tartaric, malic and citric acids are the main organic acids in grapes and wine and at the same time play the most important role in the formation of an acidity profile. However, during alcoholic fermentation, other organic acids such as succinic, pyruvic, lactic and acetic acids can also be produced by the yeasts and/or bacteria activity, thereby directly affecting the acidity profile of the wine. The contribution of Saccharomyces yeast to the change in the concentrations of individual organic acids is significantly lower compared to non-Saccharomyces species and is mainly related to the synthesis of succinic acid. In the past non-Saccharomyces species
were treated exclusively as spoilage yeasts but nowadays it is somewhat different, with particular attention being paid to exploring their ability to modify the acidic profile of wine by increasing and/or reducing the synthesis of lactic, succinic, malic and pyruvic acid.

Ključne riječi
acidity; non-Saccharomyces; malic acid; pH; Saccharomyces; succinic acid; wine; yeast

Hrčak ID: 248652

URI
https://hrcak.srce.hr/248652

[hrvatski]

Posjeta: 246 *