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INFLUENCE OF AUTOCHTHONOUS SACCHAROMYCES SPP. STRAINS ON THE SULFUR DIOXIDE CONCENTRATION IN WINE

Josip BELJAK ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Croatia
Ana JEROMEL ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Croatia
Stanka HERJAVEC ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Croatia
Sandi ORLIC ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Croatia

Puni tekst: hrvatski, pdf (331 KB) str. 289-295 preuzimanja: 504* citiraj
APA 6th Edition
BELJAK, J., JEROMEL, A., HERJAVEC, S. i ORLIC, S. (2008). UTJECAJ AUTOHTONIH SOJEVA SACCHAROMYCES SPP. NA KONCENTRACIJU SUMPORNOG DIOKSIDA U VINU. Journal of Central European Agriculture, 9 (2), 289-295. Preuzeto s https://hrcak.srce.hr/26513
MLA 8th Edition
BELJAK, Josip, et al. "UTJECAJ AUTOHTONIH SOJEVA SACCHAROMYCES SPP. NA KONCENTRACIJU SUMPORNOG DIOKSIDA U VINU." Journal of Central European Agriculture, vol. 9, br. 2, 2008, str. 289-295. https://hrcak.srce.hr/26513. Citirano 17.10.2021.
Chicago 17th Edition
BELJAK, Josip, Ana JEROMEL, Stanka HERJAVEC i Sandi ORLIC. "UTJECAJ AUTOHTONIH SOJEVA SACCHAROMYCES SPP. NA KONCENTRACIJU SUMPORNOG DIOKSIDA U VINU." Journal of Central European Agriculture 9, br. 2 (2008): 289-295. https://hrcak.srce.hr/26513
Harvard
BELJAK, J., et al. (2008). 'UTJECAJ AUTOHTONIH SOJEVA SACCHAROMYCES SPP. NA KONCENTRACIJU SUMPORNOG DIOKSIDA U VINU', Journal of Central European Agriculture, 9(2), str. 289-295. Preuzeto s: https://hrcak.srce.hr/26513 (Datum pristupa: 17.10.2021.)
Vancouver
BELJAK J, JEROMEL A, HERJAVEC S, ORLIC S. UTJECAJ AUTOHTONIH SOJEVA SACCHAROMYCES SPP. NA KONCENTRACIJU SUMPORNOG DIOKSIDA U VINU. Journal of Central European Agriculture [Internet]. 2008 [pristupljeno 17.10.2021.];9(2):289-295. Dostupno na: https://hrcak.srce.hr/26513
IEEE
J. BELJAK, A. JEROMEL, S. HERJAVEC i S. ORLIC, "UTJECAJ AUTOHTONIH SOJEVA SACCHAROMYCES SPP. NA KONCENTRACIJU SUMPORNOG DIOKSIDA U VINU", Journal of Central European Agriculture, vol.9, br. 2, str. 289-295, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/26513. [Citirano: 17.10.2021.]

Sažetak
The aim of this work was to study the infl uence of 8 autochthonous yeasts strains on the sulfur dioxide formation. For this purpose grape must from the Traminer, Muller Turgau and Chardonnay grapes was used. Yeast strains used were cultivated at the Department for Microbiology, Faculty of Agriculture, University of Zagreb. Five of them were H2S negative and three H2S positive. Tested yeast strains produced from 19 up to 45 mg/l of sulfur dioxide. The highest
sulfur dioxide producer was one of the H2S positive yeast strains. The results indicated the initial sugar concentration to be very important for the ratio of sulfur dioxide production. Yeasts were more effi cient at higher sugar levels.

Ključne riječi
sulfur dioxide; autochthonous yeasts; wine

Hrčak ID: 26513

URI
https://hrcak.srce.hr/26513

[hrvatski]

Posjeta: 995 *